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Grace and Grit’s Adam Kaufer and Tim Coughlan serve “All the Chilis… Chili” featuring Tidal Lager at 2018’s Chili Cook-Off. (Credit: Elizabeth Wagner)

Get your tastebuds ready! Greenport Harbor Brewing Company is set to return with the third year of its annual North Fork Chili Cook-Off, taking place at its Peconic location.

This year’s participants include Little Creek Oysters, 1943 Pizza Bar, Andy’s, Ellen’s On Front, First & South, Industry Standard, Port, Lucharitos and more.

Hundreds packed the Peconic tasting room for the Chili Cook-Off last year, which was sold out.

The competition is again sticking to the tradition of taking place on the Sunday before the Super Bowl. The chefs are competing for two awards: the Judge’s Choice Award and People’s Choice Award. The only rule: Greenport Harbor beer — any style —must be an ingredient.

This year the judges are Stephan Bogardus, executive chef at The Halyard at Sound View in Greenport; Cheryl Stair, chef and owner of the Art of Eating Event Planning in the Hamptons; Lauren Lombardi, owner of Lombardi’s Love Lane Market and Catering in Mattituck; Scott Bollman, owner of Bruce and Son in Greenport; and Doug Gerowski, the North Fork Chili Cook-Off Green Harbor Brewing Company employee winner in 2018 and 2019.

Last year, Green Hill Kitchen took first place in the competition for their “Smokey Hill Chili” made with Tidal Lager. First & South was runner up and Jennie’s at Drossos came in third.

To spice up the competition, Greenport Harbor Brewing Co. will also be releasing “The Hot Sauce” IPA brewed with Thai Bird Chili and organic lime juice that day.

The third annual North Fork Chili Cook-Off is Sunday, Jan. 26 from noon to 4 p.m. at the Peconic tasting room. Winners for Judge’s Choice and People’s Choice will be announced at 3:30 p.m.

Tickets are $20 and include entry into the event plus chili sampling. Tickets are available online only and can be purchased here.