From Texas-style to Korean-inspired: 24 chili challengers slug it out
On Sunday, Dickson's Farmstand Meats and The Cleaver Company played host to the 2011 NY Chilifest at Chelsea Maket, where two-dozen restaurants whipped up giant pots of competition-grade chili in the hopes of taking home the Golden Chili Mug and a $2,000 cash prize.
Competitors were a motley crew—everyone from pizza joints (Co., Roberta's) to haute Mexican spots (La Palapa, Sueños) to down-and-meaty favorites (Fette Sau, Jimmy's No. 43). Tickling the judges' fancy, Northern Spy Food Co. took home the grand prize and the Golden Chili Mug; chef Nathan Foote put together a batch of "pretty traditional Texas-style chili, no beans!"—the meat was braised in Six Point Craft Ale, and mixed with three kinds of chili (aji, cascobel and habaneros).
The judges unofficially dubbed No. 7 (yes, the sub guys!) the "most creative chili," and when we asked them if they'd consider adding a chili sub to their menu, the answer was firm: "No! We've been working on chili for a week—we've had enough!"
Some of our favorites included Julian Medina's (Toloache) version—an unusual and delicious Korean-style chili with jalapeno kimchi and mezcal crema ("We wanted to try something different," he said simply)—as well as Blue Ribbon, which served a knock-your-socks-off pork shoulder chili with a smoky, cinnamon-y flavor. As we ambled out of Chelsea Market, we overheard one overstuffed guest quip, "I'm chili-fied." So were we!
