What’s Your Favorite Type of Chili?

exps14299_th-cw1973175a02_02_1bcIt’s autumn in the US, which means it’s chili cookoff season.

Last weekend I attended the 2016 Belleville Chili Cook-Off. I’m not a chili connoisseur, but I like opportunities to try a lot of different things side by side, so I was excited to attend the event.

My one big concern for events like this are crowds. I really don’t like having to squeeze through a crowd or shout over a crowd. I like my space. And I have to say, the chili cook-off was packed. 

However, the variety of chili mostly made up for the subpar environment (plus, it was good to see so many people show up for some good, wholesome fun). You could buy a little sample ramekan for $0.50–I probably ate 8-10 of them over the course of the evening, so I was full enough that I didn’t even buy a full bowl.

The vast majority of the options were red chili (tomato-based), ranging from sweet to salty to smokey (I prefer my chili to be savory, not sweet). But by far my favorite chili was the white chili with chicken.

It’s one of those dishes that instantly transported me back to my childhood (figuratively, that is–though if white chili is the secret to time travel, sign me up!). My mom used to make the most delicious, rich white chili with chicken. I’ve asked her to write down the recipe so I can try to make it from home. Of all the things I’ve cooked, I don’t think I’ve ever made chili.

Obviously this chili cook-off was a big festival, but some people have smaller competitions at their homes or offices. Have you ever done that? What’s your favorite type of chili?

14 thoughts on “What’s Your Favorite Type of Chili?”

  1. White chicken chili is the best and my first choice! A couple of times I’ve made a sweet potato quinoa turkey chili that you make in a slow cooker and add beer…pretty tasty!

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  2. Years ago, while I was still active duty, we held an Annual Chili Cook-Off and it was not only well-attended, but the offerings were amazing. I’m from Philly, which means I had lacked a real pallette for chili…however, some of the guys and gals from the south could really make the stuff. Admittedly, some like their chili is really hot…I don’t. My father-out-law (ex-father-in-law) makes his using ghost chilis. You need to wear hazmat material if you want to be in the kitchen during the preparation process.

    Typically, with any group of people discussing chili, you’ll get the common back-and-forth from on the whole beans vs. no beans issue, but for me, I’ll take the beans…it’s nice and hearty!

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    • Joe: My mom’s chili used beans, so that’s how I perceive chili. And I’m with you on the hotness–I understand why some people like it, but I need to be able to taste the chili! 🙂

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  3. Our son’s school had a chili cook-off a few weekends ago. My favorites were a Cajun chili, a vegetarian chili with sweet potatoes, and a California turkey chili (what made it Californian I don’t know). It seems like chili can be a real outlet for creativity.

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  4. I meant to reply earlier, but got busy with this weekend’s con. We just had our annual chili cook off in town last week! It’s neat to try all different kinds while walking down main street. The best part is that it’s free! I’ve considered entering, but decided not to this year since I’ve committed to making chili for my mom’s Halloween party. I make mine Texas style, without beans, and with no salt added. When I make it for myself, I kick it up a notch with habenero and such but I will need to tone it down to mild for the party. I’ll probably offer jalapeño on the side for those like me…

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