Students’ taste buds were tested with jalape¤os and chili powder, yielding some spicy results Thursday.

“Challenging Students to Cook their Best Chili” was the theme of the event in the Great Hall of the Memorial Union from 11:30 a.m. to 1:30 p.m. Sixteen teams competed in the second annual Chili Cook-off, sponsored by the Student Alumni Association.

At least half of each team in the cook-off had to be made up of students, said Julie Larson, director of student programs for Alumni Services.

“We also had faculty and staff as well as members of the Ames community participating on teams,” Larson said.

Tamsen Schmid, member of the events committee, said many teams this year consisted of members from campus organizations. “We have teams from the rugby club, DPS, the ISU Foundation and a group of chemistry majors,” said Schmid, junior in biochemistry.

Schmid said the judges this year were student representatives, members from the Alumni Association and other figures from around campus.

“We have representatives from different parts of the Iowa State community,” she said. “We really tried to get everyone involved.”

Schmid said judges rated the participants on a five-point scale based on aroma, color, taste and aftertaste of the chili.

President Gregory Geoffroy was on hand to judge the cook-off. “I enjoyed talking to the folks at the various tables and seeing their costumes,” Geoffroy said.

Jeff Johnson, president of the Alumni Association, said watching students and faculty interact was the most enjoyable aspect of judging for him.

“I think it is great to have students, administrators, faculty and staff involved in the judging and cooking,” Johnson said.

Recent trends have emerged in this year’s chili, he said.

“There seemed to be more tomato and a heavier use of jalape¤o,” he said. “It had a more salsa- or Cajun-sense this year.”

One group, called the “Alchemists,” used what they called an old favorite with a few “top-secret modifications.”

“They tend to head for the water table after they’ve had a taste,” said Mark Olofson, member of “Alchemists” and sophomore in chemistry.

The group said the display aspect was important to them.

“We use the chemistry theme as an attention-getter,” Olofson said. “The dry ice we use brings people to our table, but the great tasting chili keeps them here.”

Rachael McGinley, member of the events committee, said winners were awarded a variety of prizes.

“There are awards given for the worst chili, best chili and best table display, as well as a People’s Choice Award for the best chili according to the crowd,” said McGinley, junior in biology.