3rd Annual Chili Cook-Off

It was another long week of DUC dining and my friends and I were in dire need of an alternative.  As appealing as “Mexican Night” sounded at El Pato (duck in Spanish), another option beckoned our taste buds that evening: All-you-can-eat chili for $5.  Where in the world did we find such an incredible deal?  Believe it or not….right here on campus! 

This past autumn, the 3^rd Annual Chili Cook-Off was held at Emory University on Rudolph courtyard right by the Canon Chapel building.  This is an event held to benefit Refugee Family Services, but also to find who has the best chili in the local area.  It was $5 for a cup to sample the chili and donations were accepted as votes for the winner.  A host of chili connoisseurs congregated, each eager to share their unique approach to the dish. 

Although it was a cold evening, both the spice and physical warmth of the chili made me break a sweat. Never before had I eaten chili, but that night I believe I made up for all the lost time.  I went around and tried nearly two-dozen varieties and was pleasantly surprised each time.  I had no clue that chili could be made in such a variety of flavors, styles, and textures.  For instance, whereas some were hearty and thick, others had more of a soup-like consistency.  It was also interesting to see which “add-ons” the cookers chose to complement their chili with.  Cheese was a favorite, but almost each used a different one including cheddar, pepper jack, mozzarella, parmesan, and many more.  Personally, I enjoyed the station that provided some kind of chip (which were usually corn based) such as Doritos, Fritos, or Tostitos. 

http://www.lanechurch.com/2011/02/prayer-celebration-and-chili-cook-off-fellowship/

Best Chili (in my opinion) – The tastiest chili that I sampled that night was an Indian inspired, chicken based chili.  It utilized smaller beans, which I prefer because they are less dry and allow other components to be noticed within each spoonful.  Moreover, curry is a favorite spice of mine and made this batch both unique and piquant. 

Most Original: Chocolate Chili.  This was far from my favorite, but the chocolate did work to some extent in the chili.  It offered a sweet contrast and a smooth consistency, but the proportions were a little off.  I do think that this idea has potential, but in this instance it did not delight. 

In the end, this is an event that I look forward to participating in again next year and I recommend it to everyone, chili lovers or not, because I can assure you at least one variety will be to your liking. 

Add cahttp://www.mccormick.com/Recipes/Main-Dish/All-American-Chili.aspxption