The Volunteer Transportation Center is looking for something spicy or sweet — chili recipes and chefs, to be exact.

With just over a month until its 14th annual chili cook-off, Executive Director Samuel M. Purington said the agency needs six more chefs to help fill space for the event, which will be held from 11 a.m. to 3 p.m. Feb. 2 at the Dulles State Office Building, 317 Washington St.

“The more, the merrier,” he said. “I want to fill the booths.”

With a maximum of 37 spots for individual or team chefs, there will be between 370 and 740 gallons of chili at the event. Each participating individual or team must make from 10 to 20 gallons of chili. Varieties include vegetarian, chicken, turkey and beef, among others.

Mr. Purington said the agency doesn’t require recipes to be submitted ahead of time, but it likes to see a good variety for people to sample.

The event is co-hosted by the American Legion Auxiliary of Jefferson County, and all proceeds will go to help veterans and their families get to medical appointments.

“It will cover stuff the Disabled American Veterans doesn’t,” Mr. Purington said. “Not all veterans go to the VA; (some) go to places like Samaritan” Medical Center.

Last year, the event raised $40,000 for the agency, which equates to 90,000 reimbursable miles for volunteer drivers. Mr. Purington said that works out to be enough money and mileage for about 3,000 trips.

To become a participating chef, call Mr. Purington at 788-0422.

Awards and prizes are given to chefs based on evaluations by both a team of judges and the public. The event has become so competitive in recent years that the sponsor will add a second-place award to the People’s Choice category.

A $50 entry fee is required for participating individual or team chefs..

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