Thirteen teams heated up the Tantalus home of Jack and Donna Scaff on Memorial Day for the Next to the Last Great Hawaiian State Championship Chili Cook Off.

As always, the day was full of fun, but the competition was an official one, sanctioned by the International Chili Society.

Teams vied for top honors for rojo (red) chili, verde (green) chili and salsa. Here are the winning recipes.

Rojo Chili

Sing Green-gos (Mark Conching)

1 tablespoon vegetable oil

1 pound Jimmy Dean sausage

4 pounds tri tip beef, cubed

1 large onion, chopped

8 garlic cloves, minced

Salt and pepper, to taste

1 can Guinness beer

1-1/2 14-ounce cans chicken broth

1 heaping tablespoon tomato paste

1 14-ounce can crushed tomatoes

» Chile Blend:

1 tablespoon paprika

1 tablespoon oregano

1 tablespoon ground chile pasilla

1 tablespoon ground chile arbol

1.5 tablespoons ground chile cayenne

1 tablespoon ground chile tepin

2 tablespoons cumin

To make Chile Blend, blend all ingredients well.

Brown meats in oil. Add onions, garlic, salt and pepper to taste. Add half of Chile Blend.

Add all but an ounce or two of Guinness and 1 can chicken broth. Simmer 1 hour, stirring occasionally.

Add Chile Blend, chicken broth, tomato paste and crushed tomatoes, all to taste. Add rest of Guinness.

Simmer another 40 minutes or until meat is tender and sauce is at desired thickness. Makes about 15 cups.

Approximate nutritional information, per cup (not including salt to taste): 250 calories, 9 g fat, 2.5 g saturated fat, 65 mg cholesterol, 400 mg sodium, 8 g carbohydrate, 2 g fiber, 1 g sugar, 31 g protein

Verde Chili

Snoopy’s Group (Wayne Ronsman)

2 pounds pork (any kind)

3/4 pound chopped mild green chilies (preferably Anaheim)

1/4 green bell pepper, chopped

6 medium green onions, white end only, finely chopped

5 medium tomatillos, chopped

7 large Serrano peppers, seeded and finely chopped

10 cloves garlic, finely chopped

7 ounces green chili sauce

1 14-ounce can chicken broth

1/2 pound cubed hot green chilies, divided

3 teaspoons salt, or to taste

1 teaspoon cumin, or to taste

1 tablespoon chopped cilantro (optional)

Touch of cigar ash (optional)

Brown meat and drain fat. Add all ingredients except cumin, half of hot chilies and 1 teaspoon salt. Simmer.

After 30 minutes, add cumin. Simmer on medium heat 90 minutes.

Add rest of chopped hot pepper and salt if needed. Simmer on low 30 minutes.

Add cilantro. Cook 5 minutes and add cigar ash if using. Makes about 10 cups.

Approximate nutritional information, per cup (including 3 teaspoons salt to taste): 320 calories, 23 g fat, 8 g saturated fat, 65 mg cholesterol, greater than 1000 mg sodium, 12 g carbohydrate, 3 g fiber, 5 g sugar, 17 g protein

A Touch of Paradise Salsa

The Promise (Bill Forsyth)

1/2 each green, yellow, red and orange bell peppers, roasted and finely diced (see note below)

2 green jalapeño pepper, finely diced

2 red jalapeño pepper, finely diced

1 Serrano pepper, finely diced

1 Anaheim chili pepper, finely diced

1 medium Maui onion, diced

1/2 medium red onion, medium diced

2 vine ripe tomatoes, skinned and coarsely diced

1 mango, coarsely chopped

1 bunch cilantro, coarsely diced (about 1/2 cup)

2 teaspoons cumin

1/2 teaspoon garlic powder

1 teaspoon white pepper

1 tablespoon red wine vinegar

2 teaspoons salt, or to taste

2 8-ounce cans tomato sauce

Juice of 2 limes

2 tablespoons jalapeño sauce

To roast peppers: Cut in half, seed and devein and lightly coat with oil. Place under broiler. Remove when skin begins to blister, then put in paper bag for 20 minutes and scrape off burned skin.

Combine all ingredients and let sit at least a few hours. Makes about 9 cups.

Approximate nutritional information, per 1/4 cup serving (including 2 teaspoon salt to taste): 20 calories, no fat, no saturated fat, no cholesterol, 220 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g sugar, 1 g protein