Closing Room bartender Mike Aybar defends his title today as top chef at the clubs fifth annual Chili Cook-Off
. If youre competing, you may want to tone down the spices -- especially if you want to beat Aybars popular beef, pork, and lamb combo. Everybody likes a little zing to their chili, says Scott Anderson, the bars owner. But if you make it too hot, nobodys going to eat it.
Last years entries included chili loaded with elk, boar, and caribou meat, and at least one variety was sweetened with cocoa powder and cinnamon. You wouldnt think it, but sweet and hot go together, says Anderson. Its very vogue right now.
Sat., Jan. 13, 3 p.m.