Photo Provided Organizers are getting ready for the 26th annual Wheeling Feeling Chili Cookoff at Heritage Port this Saturday. The event features competitive chili cooking from some of the nation’s best chili chefs, as well as gourmet chili from local restaurants, with all proceeds benefitting the United Way of the Upper Ohio Valley. From left are Jane Dombroski, Laurie Conway, event Chairwoman Rose Humway-Warmuth, “Head Chili” competition judge Brian Warmuth, Michele Rejonis and Staci Stephen, executive director of the Upper Ohio Valley United Way.

WHEELING — Excitement is simmering ahead of the annual Wheeling Feeling Chili Cookoff, set for Saturday, June 6, at Heritage Port.

The event begins at noon and will feature chili cooks from across the country competing for a chance to advance to an international championship later this fall. Proceeds from the cookoff will benefit agencies supported by the Upper Ohio Valley United Way.

Organizers spent Wednesday preparing for the 26th annual event, packing more than 10,000 spoons and tasting cups for expected visitors.

“People really look forward to this event,” said Rose Humway-Warmuth, who has chaired the cookoff for more than two decades. “It sort of kicks off your summertime season, and people recognize that it’s going toward a wonderful cause.”

The free, rain-or-shine celebration will include live music from the New Age Adenas, vendors, children’s activities and a car cruise from noon to 4 p.m. at 12th and Water streets.

“Most importantly, there are going to be over 30 individual cooks and 12 restaurants competing in the chili competitions throughout the day,” Humway-Warmuth said. “We welcome everybody to come down. It is free, but we encourage everybody who wants to taste the chili to get taster cups. There will be chili sales going on throughout the day – $1 per taste.”

Volunteers from the United Way will sell taster cups throughout the event. Organizers said all proceeds from food, beverages and merchandise will benefit local nonprofit agencies.

“We’ve raised over $200,000 for the event over the years, and we hope to make well over $10,000 to $12,000 on Saturday,” Humway-Warmuth said.

The competition includes four International Chili Society categories: traditional Texas Red, Verde, Homestyle and Vegetarian. Winners in the individual divisions will qualify for the International Chili Society World Cookoff in Indianapolis.

“They all have to cook hands-on at the waterfront,” Humway-Warmuth said, noting restaurants will also compete for the title of Best in the Valley.

Staci Stephen, executive director of the United Way of the Upper Ohio Valley, said proceeds support 25 partner agencies across a seven-county region.

Humway-Warmuth and her husband, Brian Warmuth, are longtime chili competitors and organizers. Brian Warmuth, known as the “Head Chili,” is West Virginia’s only three-time state chili champion and serves as head judge for the event.

“We hope everybody will come on down and try some really great chili,” Humway-Warmuth said.