When living in Dallas, Texas, we learned that every day was a perfect day for chili. However, on the East Coast, it’s more of a cool-weather warmup dish. And on St. Simons Island last weekend, 47°F and blustery winds made it a perfect day for chili … and a chili cook-off.
Fifteen enthusiastic teams competed in this annual charity event, each hoping to take home the “Hottest 2013” trophy.
There was an amazing array of flavors and ingredients, and honestly, no two chilis tasted alike. The entrance fee bought samples from all contestants, and three votes for the best chili. Now that’s what I call a culinary democracy.
Chili is serious business, and these chefs cooked and looked the part.
On the other hand, the caviar crowd wasn’t in attendance, so most folks just had fun with it.
It was great fun sampling so many types of chili, and we particularly enjoyed guessing the single spice or ingredient that made each unique.
Personally, my secret ingredient is a teaspoon of cocoa powder. How about all you other chili-heads out there. What’s your secret ingredient?