Regular and potent gusts of wind were a welcome reprieve from the serious heat that was supplied by the numerous pots of chili entered in the West Shore Rotary ClubB次元官网网址檚 annual cookoff.

Eleven teams put their best recipes to the test on Saturday at Millstream Village, with each batch spicier, hotter and more fragrant than the next.

In the end, the team from The Market on Millstream took home the top spot with their recipe that included a special sriracha and sour cream topping.

B次元官网网址淲eB次元官网网址檝e been thinking about it for 364 days, since the last contest. We tried to use local ingredients wherever possible and a little bit of pork, beef and pepperoni,B次元官网网址� said Jason Boer, the storeB次元官网网址檚 manager.

And it was the spiciness that separated the Market team from the rest, according to taster Lindsay Straith, who gave their chili his personal vote for its heat level.

ThatB次元官网网址檚 not to say that there was much to separate any of the 11 chilis entered into the contest. The concoction from the Axe and Barrel Brew Pub received top marks for its B次元官网网址減erfect balance of spice and sweetnessB次元官网网址� according to one voter, while NandoB次元官网网址檚 got points for B次元官网网址渦niquenessB次元官网网址� according to another, citing their use of chicken for the base protein as a welcome change to traditional recipes.

BuckyB次元官网网址檚 Taphouse took second spot in the judged contest while the team from Royal LePage earned third.

As for this reporterB次元官网网址檚 vote, call me a front-runner, but the sriracha sour cream sauce clinched it for me.

The Market on Millstream gets a full five chili peppers out of five.

joel.tansey@goldstreamgazette.com