...for the next couple days, beginning with lunch service Thursday.
Yes, that's right - if you haven't heard me brag yet, the pot of chili I made with Mark Johnson, our sous chef, won the first place trophy at this past Sunday's 18th annual Phoenix Hill Chili Cookoff! Mark and I both have today off, but we are reuniting at work tomorrow to re-create our award-winning chili so everyone can taste it. It may be ready for dinner tomorrow, but it'll taste better Thursday. Everybody knows chili tastes better the second day!
We can't reveal everything that's in it, but I will say the house-made hot sausage we found at Frank's Meats on Preston may have been the thing that put us over the top.
This is the best chili I've made in years. It's plenty zesty, but not prohibitively "hot" - Phoenix Hill Tavern has a rule against making your entry too spicy - you can get disqualified if it's painful to eat! So it's just good, flavorful, perfectly seasoned chili.
NO - it is not served over pasta!
YES - it has beans! (dark red kidneys and black)
Other ingredients include, but are not limited to:
Coffee
Habenero Powder
Chipotle in adobo
Masa Harina
Roasted corn kernels
Roasted jalapenos
FRESH oregano
brown sugar & balsamic reduction
Come get some!
