Chili season does not wait for the first cold front. This September, cooks across the country will haul propane burners and cast-iron pots into parks, fairgrounds and waterfront pavilions for competitive and community chili events, despite late-summer temperatures. The calendar, not the thermometer, decides when it begins.

Four slow cookers line a buffet table with ladles, plates, and chili pepper cards indicating spice levels; a basket of bread is on the side.
Photo credit: Depositphotos.

Originally published on fooddrinklife.com, part of the BLOX Digital Content Exchange.

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