Music may be the OB Street Fair’s biggest draw, but the event’s signature activity is hands down the Chili Cook-Off. What began as a fun way for a few folks to spend an afternoon has turned into a major happening for local chili lovers. A record 25 entrants are taking part in 2026, with eight restaurants and 17 amateur chefs in the contest. Located at Veterans Plaza, the Chili Cook-Off is situated right on the grassy field adjacent to the beach.
Attendees are encouraged to make sure to get there early to secure a ticket in order to sample the fare. Kicking off at 11 a.m., the event runs until 1:30 p.m., “or when we run out of chili,” said Ocean Beach MainStreet board of director member Mike Akey, who founded the event in 1984.Funds raised at the Chili Cook-Off will go to the Ocean Beach MainStreet Association to help pay for civic improvements in the area.
This year’s contestants will battle in two categories: an amateur and a restaurant division, with additional prizes also given for the hottest chili and an OB Spirit Award.
“It just continues to grow bigger every year,” Akey commented. “There’s more interest each time out from both the cooks and the tasters.”
Each contestant makes 10 gallons of their finest chili for the event. Tickets for tasting and judging the various entrants’ dishes, on consistency, smell, color and taste, are set at two for $5. There is also the option of purchasing a master ticket for $30, allowing you to taste a little chili from all the competitors. Tasting tickets are only available at the Street Fair’s website.
Both meat and vegetarian chili will be available. With a cut-off time of 1:30 p.m., it’s advised to arrive early as the event sells out every year and the food is gone fairly quickly. The Chili Cook-Off winners will receive their awards on the Main Stage at 2:30 p.m., with a top prize for the amateur division of $450, plus bragging rights.
The cook-off favorite is decided by a panel of five judges, with Akey casting the deciding vote in case of a tie. In addition to a “taste” category, contestants can also win prizes for the OB Spirit Award, which is given for the most “fun” entrant, which can extend to booth theming, costumed workers.
“People love that award; they go all out sometimes. We’ve had everything from cavemen to pirates as far as costumes go. It all adds to making that area of the fair a lot of fun.”
After 46 years of Chill Cook-Offs, how does Akey feel about the event’s longevity and popularity?
“It’s great,” he said. “The Cook-Off is something that really shows off the camaraderie in the area. It’s a great way for people to get together and have a little fun, along with some great food.”
What’s Akey’s favorite thing about the Cook-Off after 46 years? “Well, as much as I like to see old friends and check out the chili from favorite vendors, what I love the most is seeing new people join in and take part. That’s always a good thing to see,” he said. “It’s wonderful to have new cookers and see what they have to offer and see what they think chili should taste like.”
The Chili Cook-Off keeps Akey busy throughout the year with planning and organization, but he’s happy to do it.
“I’ll love doing the Chili Cook-Off, but I also love when it’s over, too,” he joked. “It’s something I plan on doing as long as I’m still here.”
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