Author: Alison Spandorfer
Ithaca Beer-Nut Brown Ale. Winter Truffle Chew. Vulcan Mind Meld. Farro and Quinoa Sriracha. Three Bean and Mango. Chipotle Chicken. Smoky Mushroom. And so many more.
What do these colorful names have in common? They are all types of chili served this past Friday at the Eleventh Annual Willard Straight Hall Chili Cookoff. The WSH Student Union Board sponsored this exciting event featuring chilis from dining halls across campus. Attendees spent the afternoon eating chili, drinking virgin piña coladas, tasting cornbread, and then voting on the best chili.
Photographed by Alison Spandorfer
I wouldn’t call myself a chili enthusiast, but during my lunch of chilis I tried everything from spicy to sweet and meat-filled to vegan. I even tried mixing some together to create my own types of chili!
The first chili I sampled was the Winter Truffle Chew, a vegan chili of a beige color. I’m used to chili being brownish-red, so I was a little scared to try this one, but it was actually mild, refreshing, and pretty good. Though it might not be something that I would typically help myself to, it is a delicious chili I’d enjoy every once in a while.
Two of my favorites were the Farro and Quinoa Sriracha and the Three Bean and Mango. The Farro and Quinoa was spicy, while the Three Bean and Mango was sweet; when I mixed them together they tasted amazing. Combined, they made a delicious and vegetarian option. These are definitely two chilis I would love to see in Cornell’s dining halls.
Photographed by Alison Spandorfer
The Buffalo Chili with Quinoa and the Chipotle Chicken both came with sides of sour cream, chips, bleu cheese and more. I chose to add bleu cheese, which melted on top of the two chilis. I then used my chips as chili-scoopers – absolutely delicious. Toppings: mandatory.
And now for the moment you’ve all been waiting for: my favorite chili was the White Winter Vegan Chili. Despite its name, I could eat this chili at any point in the year. It was a lighter option supplemented with a lot of yummy vegetables, so it felt like a healthy and delicious option.
Who else is excited for next year’s Chili Cookoff??
Photographed by Alison Spandorfer
