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Chili by The Numbers

Right up there with grilled cheese sandwiches and scrambled eggs, chili is a recipe that even the most hapless bachelor can handle. One pot, some ground beef, a can of tomatoes, a can of beans, powdered spices and maybe some beer as a “secret ingredient”.

When Ivy Knight asked me to participate in a chili cookoff as part ¬†of the 86′d Mondays events at the Drake my inclination was to go in the exact opposite direction of this bare bones proto-chili. I won’t give too much away but I will say that my chili combines:


Excellent beef shoulder generously provided by Sanagan’s Meat Locker in Kensington Market,

Peppers from Perola and Spice Trader

Twelve peppers (five kinds),

Beans from the dry goods place beside Sanagans

Some of these,

The cooler

One of these and yes, that timer does say seventeen hours. Also, a pressure cooker, some of my porcine friends, and the above-pictured beer found their way into the mix.

The chili will be available for sampling at the Drake Hotel tomorrow (Monday January 24) at 8 PM. Their super-talented kitchen will be putting out some cornbread to go with the chili. Come out, have a couple pints, try the three chilies and then vote for mine.

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  1. [...] This post was mentioned on Twitter by IvyKnight and David Ort, Lauren Simmons. Lauren Simmons said: Read, salivate. RT @ortdavid {New post} Tomorrow's #86d is a chili cook-off & I'm entering my Chili by The Numbers [...]

  2. Madalina says:

    sounds amazing. hope you win

  3. [...] a losing proposition. So I was more than happy to say “yes” when Ivy Knight asked me to participate in the 86′d Monday Chili Cook Off at the [...]

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