The East End Fire Company in Tamaqua will again hold a Chili and Boilo Cook Off.

The sipping, tasting and judging will be Saturday, Feb. 25 from the 553 E. Broad St. fire company. Proceeds benefit the Carbon/Tamaqua American Cancer Society.

“We have had all kinds of boilo,” in previous contests, said company Vice President Tom McCarroll.

There have been different recipes for chili entered in the past, too, everything from traditional beef to bear meat, he said.

The event is in its eighth year; the fire company had to cancel the last two years because of the COVID-19 pandemic.

“We were just sitting around the bar at the fire company, trying to figure out how to raise some money” for the cancer society, McCarroll said. “There were a few members from the East End and a few from the American Hose. It was the holidays and we had boilo. Someone said, ‘We should see who has the best boilo.’”

For those who aren’t familiar, boilo is a drink made with fruits, honey, spices and whiskey. It’s usually served warm, and is popular around the Christmas. And recipes are often secret and guarded. Awards for traditional and nontraditional - or flavored - boilo will be given.

“We’ve had peach, blueberry, root beer and strawberry. One year a lady made a licorice-flavored boilo,” McCarroll said. “People come up with some unique recipes.”

The chili portion of the event was added a few years later. Folks may also enter their traditional, or beef, chili, or a nontraditional chili made with anything other than beef.

“We’ve had sausage, chicken and bear meat,” McCarroll said.

The event has raised approximately $30,000 for the cancer society, said event co-chairman and retired Tamaqua Fire Chief Art Connely.

In addition to awards from the judges, there are people’s choice awards. Winners receive trophies or plaques.

Registration begins at 11 a.m., and tasting is between 1 and 5 p.m. Registration fees are $20, and the tasting fee is $10 but tasting and registration packages and specials are available.

To preregister or for more information, contact McCarroll at 570-778-4241.