Scenes from the 2014 Boston Chili Takedown

The Boston Chili Takedown challenge took place at Great Scott in Allston on Feb. 23. From chocolate-infused desserts to the more traditional and spicy takes on the dish, the event featured seven different styles of chili. Check out these mouth-watering photos from Sunday’s event.

The Homegrown Hot Sauce team had one of the spiciest chilis in the competition.

From left: Geoffrey Blass and Christian Simmon of Homegrown Hot Sauce. The pair, which now sells their own brand of hot sauce, used to grow their own ingredients at home and on rooftop gardens. “We started as an organically-growing small farm; a garden actually,’’ said Blass.

A container of Boston BBQ’s chili is shown. It took home second place at the event.

From left: Ace Daforno, of Stoughton, and Skip Carrio, of Randolph. “It’s a culmination of ten years,’’ said Carrio. The pair of competitive cooks, who are members of the International Chili Society, previously won second place at the event four years ago.

From left: Kristin Clogston, of Malden, and Amy Telles, of Charlestown, had fun feeding each other samples of the delicious chili.

Colorful signs adorned the containers for Sunday’s Chili Takedown challenge at Great Scott.

The “Aramco Chili’’ was created by John Diener, of Cambridge. The Saudi Arabian-inspired dish included bits of lamb, almond, and other staples of Middle Eastern cuisine, while also being infused with Texas-style flavors.

“You can’t do what everbody else will do,’’ said Diener, a veteran takedown competitor. His “Aramco Chili’’was awarded first prize at the event.

Crowds lined up to taste all of the competitors’ different styles of chilis.

A variety of chili samples from Sunday’s takedown challenge is shown.

From left: Ryan Walters, of South Boston, and Rick Nau, of Brighton. Walters said that the Saudi Arabian-inspired “Aramco Chili’’ was his favorite, while Nau lamented eating the dessert-style chili too early in the event. “Probably should have had it later,’’ Nau said.

A delicious, yet spicy, sample from Sunday’s Chili Takedown event is shown.

Ann Assarsson-Krentz, of Burlington, came up with a dessert-style take on the dish called “Chili Wonka.’’ Assarson-Krentz said that she was inspired to make the dessert chili in a dream. “I woke up and thought: If it’s a dessert chili, it could be ‘Chili Wonka,’’’ she said.

Ann Assarsson-Krentz, who works as a voice teacher, competed along with her husband Terence Krentz at Sunday’s event.

A sample of Assarsson-Krentz’s “Chili Wonka’’ dessert chili is shown.

Terence Krentz, originally of Oakland, served up his “Triple Play Number Five’’ chili to eager attendees. “I’m a Boston transplant, but I love my adopted city,’’ Krentz said.

Event organizer Matt Timms, right, gave away prizes to all the competitors as he announced the winner of the Takedown challenge.

John Diener accepted first prize for his Middle Eastern-inspired “Aramco Chili.’’

From left: Randy Moi, of Providence, and Nora Haydon, of Newburyport. The friends enjoyed a variety of samples during the competition. Haydon, a big fan of the dish, asked, “Who doesn’t like chili?’’

The Homegrown Hot Sauce crew served up some of the hottest chili in the competition.

A pair of delicious chili samples waited to be eaten.

From left: Christine Robinson and Dennis Nosko, both of Lexington. The married couple, who also work together as private personal chefs, named their chili “Hey Bub’’ after their new kitten. The dish featured a variety of beers, smokey meats, as well as smoked gouda.

From left: Cicely Shillingford and Zoe Yang. Currently doing research at Harvard Business School, Yang previously worked in finance before absconding to China to study cooking. Yang said competing was “an excuse to make these cheese puffs.’’ The pair created a Brazilian-inspired take on chili.

A sample of the Brazilian-inspired chili, created by Yang and Shillingford.

“Chili Wonka’’ creator Ann Assarsson-Krentz (left) talked about her dessert take on chili with event organizer Matt Timms.