Back in November 2021, Sister’s Sludge hosted a chili cook-off. About twelve people entered it, each bringing in a crock-pot of chili for tasting. The judges were three of the cooks/staff from Northbound Smokehouse.

I’ve been pretty proud of my chili, it’s Alton Brown’s Pressure Cooker Chili, but in a pot on the stove for 6 hours (since I don’t own a pressure cooker). It’s pretty unique for a chili:

• There’s three different animals (cow, pig, sheep).
• It uses cubed meat that maintains its fibers (instead of ground meat).
• It usually comes out a pretty dark brown, if not black.
• It’s beanless.
• ….in fact, there aren’t other discernible ingredients, it’s very meat forward.
• It’s rich as hell.

The competition was two types of chicken chili, a veggie Verdi chili, at least three classic ground beef chilis, and a few interesting ones (with one going really heavy on cocoa).

The contest was judged without toppings (to the detriment of a few of the chilis that counted on sour cream or tortillas) and was judged separately by the judges and the crowd.

I’m proud to say I won both contests handedly! Woo!