Groups of students in Family Consumer Sciences Teacher Lewann Alexander’s class made chili and took it around to teachers who had volunteered to act as judges.

The criteria included appearance, aroma, and taste. Optional judging categories included spiciest and most unique.

The cook-off was officially part of the vegetable unit.

“The beef is provided by the Pennsylvania Beef Council,” Alexander said. “They are trying to promote kids learning healthy cooking habits.”

Times Observer photo by Brian Ferry Several sixth-period groups line up to deliver their chili for judging.

The grant “allows us to try something like a chili cook-off,” she said.

On Monday, students looked around at some recipes and learned where to find ratings.

“Tuesday, they had to bring in a recipe,” Alexander said. It could be one they found online or a family favorite. Also on Tuesday, the students presented their ingredient lists.

She had the ingredients ready for them on Wednesday. “They got their ingredients and started making the recipes,” Alexander said.

Students had about 30 minutes on Thursday to warm up their dishes, plate them, and get ready to walk them to their teachers’ classrooms.

In sixth period, the blue kitchen used a recipe provided by Ben Lindquist. They were going to use Aden Savko’s grandmother’s recipe, but experienced some technical difficulties.

“This recipe has won 12 chili cook-offs,” Lindquist said.

The team was generous in modifying the recipe. “We added everything,” Savko said.

The red kitchen had to make a substitution in Uncle Norman’s Award-Winning Venison Chili. “My uncle uses venison,” Sydnie Sorensen said. “This is my first time making it.”

Some went spicy. Some took it easy on the heat. There was one white chili entry.

The results were not in as of Thursday. Alexander said she expected to be able to give the students — who were competing against their classmates — the results on Friday.