PENDLETON — What makes the best chili is a subjective question, but most people asked during the Sons of AMVETS Daytona 500 Chili Cookoff on Sunday had an answer — as well as a good time choosing their favorite from the day’s contenders.

“I like it to have enough spice to make it interesting but not enough to make you hurt,” said Charles Wysong, one of seven entrants in the annual contest.

A free-will offering bought each person an all-you-can-eat pass to the chili buffet as well as a ticket used to vote for one favorite. A few dozen people came out to the post to eat and support the event, which has run for about 10 years.

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Darrek Britton seemed to have a complex evaluation process, with nostalgia also playing a role.

“I’m just judging texture right now,” he said, making his way down the row of slow cookers, lifting off the lids and giving each a little stir. “I like to see what they all look like.”

Runniness is a turnoff — “it’s gotta have some mass,” he said — and he always looks for noodles.

“It’s the way Momma made it.”

The winner of the chili contest gets half of the door offerings and bragging rights.

And another winner of the contest is to-be-determined; a senior at Pendleton Heights High School will receive a $500 scholarship to attend college or trade school. The funds raised on Sunday — $176 — will combine with funds from other events at the post, including regular breakfasts and a couple of car shows, to cover the scholarship.

“We’ve got a hell of a thing going on here, and it’s like nobody knows about,” said Tom Alley.

Not only do the chili-makers like himself get to make a batch of their favorite comfort food, they get to raise money for a good cause.

“We love to make money so we can give it away,” Alley said.

Competing Sunday were Alley, Wysong, Todd Brewer, Jim Clay Sr., Troy Jones, Emily Manifold and Karen Warrum, all of whom are members or leaders of AMVETS, Sons of AMVETS or their auxiliaries.

Most of the chili looked similar, and most cooks listed off many of the same ingredients, such as ground beef, tomatoes and chili beans; some noted less common components, such as mushroom, macaroni and salsa.

Emily Manifold’s entry stood out in a category of its own, being the only pot to earn itself a Post-It note stuck to the top with the word “Spicy” written on it.

That warning didn’t adequately prepare people for it, even though most people remembered Manifold’s chili from last year.

“Oh my gosh, it brought tears to my eyes,” Nancy McKechnie said after a minute of gasping and fanning her mouth with her hand. “My husband makes hot chili, but that one takes the cake.”

This was Manifold’s second year participating in the contest. She cut down the source of the heat in her to one-sixth of what she used in 2019.

In addition to ground beef, canned tomatoes, homemade tomato juice and chili beans, she uses Carolina reaper pepper “which I dehydrate and grind in coffee grinder.”

While several people expressed appreciation for the spiciness, Manifold’s creation did not win, perhaps a victim of the reputation she has created for herself.

Her chili didn’t even make it into consideration for some.

“I tried them all except the very spicy one, and after the reaction of that lady to it, I’m not that brave,” Gary Obershaw said.

Jones, commander of the Sons group, won the contest — his second time winning since the contest has been going on — donating his half of the kitty back to the club for its causes, something he said most people do.

He used the same recipe as before, he said.

“I make only one kind — it’s hot, with hamburger and sausage in it,” he said.