On Saturday, at the Fort Dodge Chili Lovers’ Society Chili Cook-off inside the Opera House at the Fort Museum and Frontier Village, the answer to that was a resounding yes.

It was also true if you were outside and downwind.

The air was simply delicious.

Jordan Young, of Charles City, was among the cooks who had prepared a big batch of chili with an ingredient list that sounded a bit like a well-stocked grocery store.

-Messenger photo by Hans Madsen
Chef Michael Hirst, director of the Iowa Central Community College Culinary Arts program, serves Greg Davis, of Fort Dodge, a bowl of his chili Saturday during the Fort Dodge Chili Lovers’ Society Chili Cook-off at the Opera House at the Fort Museum and Frontier Village. Hirst was in a friendly rivalry with one of his students. A major ingredient in his chili is Corona beer.

“It’s sweet and spicy,” Young said. “It’s got green and red peppers, ground beef, beef stock, apple smoke tamales and chili beans. I kind of emptied the fridge.”

Young is no stranger to chili contests — he won one his senior year of high school. His entry was an attempt to best his instructor, Chef Michael Hirst, director of the Iowa Central Culinary Arts Program.

“I just want to beat chef,” Young said. “I might get begging rights and I might be able to say I beat a high level chef.”

Hirst was only a few tables away with his entry.

“The secret ingredient is Corona beer,” Hirst said. “There’s no chili powder. It’s a mix of chiles and a lot of Corona beer. Think of it as a spicy margarita. There’s chopped beef sirloin, black beans. I’ve gone for Mexican flavors.”

-Messenger photo by Hans Madsen
Chef Michael Hirst, director of the Iowa Central Community College Culinary Arts Program, serves Ryan Crampton, of Lehigh, a bowl of his best effort Saturday at the Fort Dodge Chili Lovers’ Society Chili Cook-off at the Opera House at the Fort Museum and Frontier Village. The kilt was to show support for the Angels Ride team. “They’ve got tutus,” he said. For the inquiring minds, the answer is bike shorts with a team message printed on the back.

Hirst served his chili with a bit of flourish. A slice of radish, some cheese, a slice red pepper. Each small bowl was a work of art.

The competition isn’t just about the chili, there’s also a “Showmanship” category.

Josh Mason and Joel Hamlow, both of Fort Dodge, won it hands down with a stunning on the fly song called “Chili Life” set to a Green Day tune.

Mason’s cooking philosophy is simple.

“Time,” he said. “Lots of time, cook it a long time. Slow and low. A little heat and then a lot of sleep.”

-Messenger photo by Hans Madsen
Members of the Angel Ride Boob Squad Chili Team entertain the judges Saturday during the “Showmanship” event at the Fort Dodge Chili Lovers’ Society Chili Cook-off at the Opera House at the Fort Museum and Frontier Village.

The pair don’t agree on whether beans should be included or not.

“Beans are fine,” Mason said. “Joel hates beans.”

Chad Attig, of Fort Dodge, was among the panel of esteemed judges who had the task of tasting, and rating, all nine entries.

“I look for appearance, texture, taste and balance,” Attig said. “Does it burn, is it too sweet. I’m looking for consistency.”

He personally prefers his chili on the mild side.

-Messenger photo by Hans Madsen
Josh Mason, of Fort Dodge, entertains the crowd Saturday with an “On the Fly” song called “Chili Life” during the Fort Dodge Chili Lovers’ Society Chili Cook-off at the Opera House at the Fort Museum and Frontier Village. The Angel Ride team watches at left. He’s accompanied on guitar by Joel Hamlow, of Fort Dodge.

“No heat for me,” he said. “I don’t like it hot. I like lots of meat, a lot of ingredients.”

One ingredient can ruin it for him.

“If they kill it with cinnamon,” he said.

He’s not a chili snob.

“I’m not really picky,” he said. “If I don’t like your chili it’s probably pretty bad.”

-Messenger photo by Hans Madsen
Among the esteemed judges Saturday at the Fort Dodge Chili Lovers’ Society Chili Cook-off at the Opera House at the Fort Museum and Frontier Village was Chad Attig, of Fort Dodge. “I’m not really picky,” Attig said. “If I don’t like your chili it’s probably pretty bad.”

Greg Davis, of Fort Dodge, was planning on trying all nine.

“I like my chili sweet with a little heat,” Davis said.

He was also pretty happy with the atmosphere. It was after all, a bit cold outside.

“It’s a nice chilly day, it’s a great day for chili,” he said.

-Messenger photo by Hans Madsen
Guests at the Fort Dodge Chili Lovers’ Society Chili Cook-off at the Opera House at the Fort Museum and Frontier Village enjoy their chili samples Saturday.