Amid the Atrium's pizza and hamburgers, some students opted for the "Colon Missile Crisis."
The unique dish, and other varieties of chili, were offered only on Thursday as part of the second-annual Chili Cook-Off, sponsored by Dining Services.
The Hoosier Loungers took first place.
Noyer chef Allen White, who moderated the event, said the cook-off generated enthusiasm about cooking and gave back to the students.
His favorite part of the event, he said, was watching the students taste the chili.
"They never know what they're going to get," White said. "It could be hot. You just don't know."
Team could bring a recipe from home to the cook-off or choose not to use one at all. The teams had to make a minimum of two gallons of chili. Pots, utensils and common chili ingredients were provided.
Several students returned this year to compete. Justin Bryant came back for a second time because William Malone, his friend from Residence Hall Association, asked him to join his team, the Moses and the Israelites team.
"We ended up winning best chili last year," Bryant said.
Five teams competed for three awards: Best Chili, Most Creative Table and Best Chili-Team Spirit.
Eight Ball State faculty and staff members comprised the panel of judges.,,2(-¬'z-++âchili cook-offDNEditorial,,27U?,?2AUDT
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