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