Got Chili?

The First Annual GSB Chili Cook-Off

By: Vineeth Subramanyam, '07

Posted: 5/11/06

It was a sunny day, but what caused the perspiration was the spicy chili. Entries like "Santa Anna's Revenge!" and "Oppenheimer's Chili" did more than just tickle those taste buds. The contest was simple: 14 participants were to cook up their meanest chili for $250 in prize money. With three contestants backing out the day before and two on the day of the contest, only nine remained on the big day. The war was on!

To onlookers, the east wing of the summer garden had turned into a virtual market. Nine steaming pots of chili flanked by tasting cups, spoons and napkins were displayed on a table conveniently situated next to the beer station. Chefs furiously touted their creations as curious passersby awaited their turn to sample. Some licked their lips in satisfaction and reached for seconds while others hid their discontent and politely moved on to the next pot. Friendships were put to test and buried rivalries unleashed as chefs called upon their friends (and in one instance, even formed an alliance) to garner votes. One team even brought several cases of Texas beer and blared Willie Nelson to complement their chili. The theatrics succeeded in getting over a 100 people to cast votes at the voting booths located at the two ends of the table - a roaring success by any measure.

In the end, there were three winning teams. Eric Madry and Michael Latham walked away with $150 winning both the Best Overall and the Hottest Chili prizes (the winning recipe is shared below). Adrianne Yamaki received $50 for Best Meat chili and Avi Rafael Stopper won $50 for Best Veggie chili. In Avi's words, "Creating the perfect chili is all about leveraging sensory synergies to create a palate-dominating paradigm - whatever that means." As for me, the poor organizer of the event, my "Touchdown Chili!" fell barely short of its goal but will be back next year with a vengeance! From all the budding chefs at the GSB, thanks for letting us use you as guinea pigs. Until next year, keep those pots simmering.

Best Veggie: Avi Rafael Stopper's "New Mexican Green Chile Posole Chili"

Best Meat: Adrianne Yamaki's No Name Chili

Hottest Chili: Eric Madry & Michael Latham's "Santa Anna's Revenge"

Best Overall: Eric Madry & Michael Latham "Santa Anna's Revenge"