Eastern Upper Peninsula cooks will present their hottest, meatiest, steamiest concoctions at the annual Snowsfest Chili Cook-Off in Cedarville next Saturday, February 17.

This week, chili contest coordinators had 15 people and businesses planning to bring their favorite recipes to the Snowsfest warm-up tent in the downtown waterfront park on Hodeck Street. There, hundreds of people will be able to sample entries in the cook-off and vote on their favorites. The event has grown from a few entries to as many as 21. Five of this year's entries are from restaurants.

Cook-off coordinators are seeking many more entries to give voters a competitive selection. Voters can sample all the chilis for $3, and they will receive two tickets to use for voting on their two favorite chili recipes, or both tickets can be used to give one chili more votes. Winners will be determined by popular vote, and only one business and one individual (homemade) entry will win. The winner of the commercial division will receive a plaque and a gift basket. The winner of the homemade division will win $50 and a gift basket.

Last year, Curtis Vaught of Kent, Ohio, son of C.C. and Ireta Vaught of Hessel, won the homemade chili division with a recipe he will not disclose. He was prompted to enter the contest by a family rivalry with his brother-in-law, Charlie Haske of Cedarville. Mr. Vaught plans to return this year to defend his title.

Hessel Bay Inn restaurant of Hessel won last year with the traditional recipe it serves on its menu.

Competitors are advised to enter in advance, to ensure adequate table space. Entry is free, and an electrical outlet will be provided to keep chili pots warm.

Organizers estimate the Snowsfest Chili Cook-Off is at least 20 years old, and over the years, they have seen recipes featuring ingredients as varied as corn, steak, turkey, chicken, sausage, cornmeal, peanut butter, venison, and beer. Last year the contest received an unusual entry made with wine.

Tasting will be offered from 11 a.m. to 2 p.m., and competitors should have their entries to the warm-up tent by 10:30 a.m. Saturday. Winners will be announced after 2 p.m.

At least four quarts of chili must be provided to ensure plenty of chili remains throughout the judging time.

Competitors must provide a ladle, and must put their chili in a crock-pot. Pots should not be labeled where the public can see, because the contest is a blind taste test.

Register by calling the Les Cheneaux Welcome Center at (906) 484- 3935, or by stopping by the office on M-134 in Cedarville. Entry slips are also available at First National Bank of St. Ignace, Les Cheneaux Branch in Cedarville. Late registrations can be brought to the tent Saturday morning, February 17.