The East End Fire Company in Tamaqua is once again inviting all to sip, sample and socialize at its annual — but likely last — Chili and Boilo Cook-Off.

The Feb. 28 event will bring together contenders with their best chili and boilo recipes, and connoisseurs who get to taste it all.

“The most enjoyable part is just watching everyone enjoy themselves and the discussions about which ones are their favorites,” said Tom McCarroll, organizer. “It’s one of those things that brings the community together and that makes it all worth the effort.

“Also,” he added, “tasting everything is a very enjoyable benefit.”

Proceeds from the event — now in its 12th year — benefit the Carbon-Tamaqua Unit of the American Cancer Society.

For a fee, participants can enter their chili and boilo for prizes.

McCarroll said the contest typically sees quite a few variations in its boilo entries.

He explained that the drink is traditionally made with whiskey or moonshine, honey and “quite a few” spices. It’s served warm, and some claim it holds medicinal properties.

Nontraditional varieties have added flavors.

“Recently, the flavored boilo has been the people’s favorite,” McCarroll said. “That boilo is usually made with moonshine or Everclear (grain alcohol) and fruit, sugar, cinnamon sticks and other secret ingredients.”

Through the years, nontraditional entries have come in flavors like peach, blueberry, caramel apple — and even root beer.

There are judges’ awards for both traditional and nontraditional boilo, as well as a People’s Choice award.

As for chili, awards are given for traditional chili, or recipes made with beef, and nontraditional chili, which is made with other types of meats.

In recent years, McCarroll said chili entries have decreased due to the high price of beef. So other types are making an appearance.

“We have seen a lot of other chilis lately like chicken, bear meat, sausage and venison,” McCarroll said, “and occasionally an off-the-wall entry.”

For a fee, folks can enter the contest — or simply attend to taste the entries. Proceeds are turned over to the cancer society, and to date, the chili and boilo cook-off has raised more than $50,000 for the organization.

McCarroll said the event might be the last for the East End Fire Company.

“This year we are doing it by ourselves. We used to team up with the American Hose, but not this year,” he said.

There is word that others might be interested in keeping it going, but nothing is set in stone, he said.

“Volunteers are hard to get, and we struggle getting people who want to be judges,” McCarroll said. “Also we used to get a lot of donations from local businesses and that has dwindled.”

Registration begins at 11 a.m. from the 553 E. Broad St. fire company, and tasting and judging runs from 1 to 5 p.m.

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