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Chili Today, Hot Tamale!

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Matthew Mead
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AP
Chili recipes vary wildly, from vegan to those that include venison, moose or other wild game.

Even with the temperatures climbing into the 40s, the final vestiges of winter are hanging on. One comfort food that helps warm the body and the soul is chili. That's one of the motivations behind the 7th Annual Vermont Chili Festival, which is being held Saturday in Middlebury.

We learn the tips and tricks of making outstanding chili from Eating Well Food Editor Jim Romanoff, Sugarsnap Founder Abbey Duke and Courtney Contos, owner of Chef Contos Kitchen & Store. Bill Snell, owner of Tourterelle, who is a judge at the Chili Festival, and the festival's Co-chair Wendy Hirdler will also weigh in with their ideas.

We'll also be conducting a chili cook-off of our own at the station and will hear from the chili champion on how she made her winning dish.

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Credit Angela Evancie / VPR
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VPR
Let the cook off begin!

  

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Credit Angela Evancie / VPR
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VPR
"Vermont Edition" guests and VPR staff contributed a range of chilis for the cook off, made with ingredients from bison to squash.

  

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Credit Angela Evancie / VPR
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VPR
A high-tech voting system helped us tabulate accurate results.

  

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Credit Angela Evancie / VPR
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VPR
And the winner is ... VPR's own Ty Robertson! Ty cooked up an "East Meets West" chili that won the most votes at our lunchtime tasting contest.

    

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