If recent cool temps have you craving comfort food, consider adding Sailorman’s Chili Cook-Off to your Feb. 9 weekend lineup.

The annual event is coming back after a 10-year hiatus, said Heather Valdez, general manager of the offbeat marine store where an in-house parrot named Mockie greets shoppers from his spacious cage.

Beans versus no beans. Red poblano or the less intense green poblano. Cocoa sprinkled on top. Even peach chili has made an appearance at the marine store’s past chili contests. Authentic and/or auspicious, your palate sets the limit.

“We put no restrictions on what you call chili,” Valdez said. “In the past, we’ve had chili made with venison, white chili, vegetarian.”

By late January, Sailorman’s website had received only a few entries. But that doesn’t discourage Valez who knows that people are born procrastinators, even when it comes to something delicious like chili.

It’s a p.r. event as much as a chili free-for-all.

“We’re encouraging boats and businesses to enter,” she said. “You can put up a sign and pass out business cards” alongside chili entries, Valdez said.

The only real rule is that the chili be precooked and that there be at least 4 quarts of it to feed the crowds. Entrants are asked to bring a crockpot to keep their chili hot. You can register at the store or on the Sailorman website.

Three judges will name the winner, who will take home $100. Judges will be handed cups of chili with entry numbers on them so that cooks remain anonymous during the judging.

Onlookers are welcome to try the chili at no cost.

Sailorman will provide toppings such as sour cream, cheese and onions. Pre-registered participants need to show up between 10 a.m. and 3 p.m. Valdez is hoping for a crowd of 300.

An auction will also take place with pricing starting at $1 for general boating merchandise. To enter Sailorman’s chili contest, go to www.sailorman.com.