From now until the 2014 Chili Jamboree emcee cries "ladles IN!" we're profiling each contestant's uniquely-crafted chili.

Buy your tickets ahead, avoid the line, and SAVE MONEY! This day of live music, copious food, and flowing booze is at Mississippi Studios, Sunday, October 5.

Pie Break Chili
DESCRIPTION: Slow-cooked kidney beans with espresso-braised brisket, bacon, and jalapeños served inside of a handcrafted mini pie crust.

Octavian Jurj, the impresario behind the hugely successful Tilt restaurant family, tells us, "I developed this recipe through inspiration from [co-owner] Brittany's amazing handcrafted pies and thought it would be a fun way to showcase her pie crust in a creative, unexpected way. Oh, and who doesn't love brisket and bacon?"

Kenny & Zukes
  • Kenny & Zuke's

DESCRIPTION: 12-hour Smoked Brisket Chili with 4-Chiles, Dark Local Beer and Green Chile/Corn Bread Croutons

Ken Gordon, co-founder of this beloved Jewish deli institution, describes his chili with his trademark sense of humor: "This was the chili my maternal grandmother made when she was fleeing Russia and the Cossacks. Except the croutons were matzo, and the brisket smoked only 6 hours (she was in a bit of a hurry as the boat for Ellis Island left at 3!)...I took a few liberties." He describes it as, "A nice complex chile hit with a lot of smoke."

A heartfelt thanks to our sponsors: Nicky USA, Jack Daniel's, Pabst Blue Ribbon, and Daiya Vegan Cheese.