As beans and beef stewed in slow cookers and smooth beers flowed from the tap, dozens gathered to see which chili would be crowned the champion.

The Onset Bay Association’s Mostly Annual Chili fair at Stone Path Malt featured a dozen chilis for people to try and see which was the chili champion to raise money for the Onset Bay Association.

In the competition were some local chili enthusiasts, catering companies and even a professional chef from Boston, who believed their birria chili would be the one to beat.

“It’s oddly been a bucket list item of mine to enter a chili contest,” said event coordinator for the Bostonia Public House restaurant Robert Fusiek.

Accompanying Fusiek was the restaurant’s sous chef Andrew Rikers who broke down his chili, a dish he said he doesn’t usually make.

“I used a guajillo chili as the pepper source and the smokiness and then I incorporated allums, onions, garlic and beef,” Rikers said. “I also seared some oxtails with that liquid and then incorporated that into the final batch.”

Competing against the professional chefs was James Malaspino, a local chili enthusiast who decided to enter the competition for the first time.

“I”m just a dad of three and I like to cook,” Malaspino said.

He added the secret to his chili is keeping everything fresh, which is why he grinds his own meats that he gets from Wyandotte Farm in Mattapoisett.

“I use beef, I use veal, I use pork and I actually grind bacon right into the meats,” he said. “I cook that down and then once the juices and the fats come off I transfer that to a pan and that’s where I fry the vegetables.”

The chili enthusiasts appreciated the variety and had a hard time choosing a favorite. Some attendees were even sizing up the competition to see if their chili could compete in the future.

“I’ve got a couple that may be contenders but we’ll see what the others have,” said Roger Blank.

Accompanying Blank was Kristen Felton who said she is a big fan of chili, but struggled to find one that stood above the others.

“I like a little bit of ground meat and a lot of beans,” she said. “I like chili with just enough flavor so that it doesn’t burn your face off but leaves a nice first and second note.”

And no chili competition would be complete without the Wareham Fire Department, who brought their award winning chili.

“It’s kind of a Frankenstein creation of all the guys at the station,” Wareham Fire Fighter Thomas Harrigan said. “We’ve done a lot of research and development in trying to perfect it.

The event brought chili lovers together but it was all for the Onset Bay Association and the contest raised about $2,800 dollars.