Hundreds of people and more than a few dogs gathered at the Pavilion on Aerodrome Way Saturday for the Humane Society of Griffin-Spalding County’s Tenth Annual Chili Cook-off.

David Gilchrist, co-owner of the Sixth Street Pier, participated in the cook-off for the first time.

“It’s great,” he said.

He made his chili with shrimp and crab meat. He said it was very popular.

“Since it’s a seafood restaurant, I had to come up with something different,” he said.

His “something different” won the hearts of event participants — it took home first place in the contest. Kitchen Manager Cole Johnson shouted with joy as he collected the plaque from Humane Society President Debbie Yelvington that afternoon.

Marylee Knight participated in the Daybreak Rotary Club of Griffin’s delegation to the event. She said their chili was “Five O’clock Chili.”

“Cause I got up at 5 (a.m.) to make it,” Griffin-Spalding Chamber of Commerce Executive Director Bonnie Pfrogner added.

Knight said Pfrogner had a secret ingredient in the chili, but that secret was not to be revealed Saturday.

Mauricio Badilla and Michelle Hemphill entered as a team. It was Badilla’s second time and Hemphill’s first.

“Very good,” Hemphill said when asked how the event was going. “It’s exciting. I’m having fun.”

Badilla said four different kinds of meats were used in their chili.

“We wanted something different,” he said, considering how common chili made with ground beef is.

Hemphill said their chili was made with steak, chorizo (a type of sausage originating from Spain and Portugal), pork sausage and hamburger.

Both of them agreed their unique recipe was popular among those attending the chili cook-off.

“Some people are coming back for seconds or thirds,” Badilla said.

Doug Taylor was among the guests who circulated throughout the Pavilion, sampling the different kinds of chili.

“Today’s a great day for the Humane Society,” he said. “Good chili — delicious chili — and a lot of fun and fellowship.”

He said he tried eight to nine different kinds and all of them were good. Choosing the best would be difficult.

Lindsey Milani came with her mother, Lynn Milani, and daughter, Mackenzie Milani.

“It’s going great,” Lindsey Milani said. “It’s a great family function.”

She said she liked Dr. Ronald Gay’s bison chili best.

Mackenzie Milani did not know which kind she liked best but Lindsey Milani said her daughter enjoyed Rogers Turf Care’s chili.