The Burns Square Merchants Association held its second Chili Cook-off Saturday, Feb. 6, in the courtyard of Galileo Ristorante. We asked chefs at the event to dish on their secret ingredients.

Question: What’s your secret ingredient?

Tall Paul Smith
“Fresh-squeezed carrot and celery juice.”

Tom Salzinger and Brian Gustafson
“TLC, chorizo and fresh peppers — green chilies, habaneros, seranos. We just throw whatever we have together.”

Tim Cossey
“Foster’s beer. Also, I’ve never made chili before. People have said they like it — if I don’t come in at least third, I’ll be surprised.”

Tom Harvey (pictured is Harvey’s son Caden Harvey)
“Brown chipotle powder.”

Laura Lipps
“Hot sausage.”

Elise Lipoff
“I use real beef. There are many other secret ingredients, but I can’t divulge.”
 

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