Welcome to the Skillet Chili Cook-Off

Like pizza and barbecue, chili is one of those foods with intense regional loyalty. I was born in Mississippi and grew up in California, which are two states without strong chili identities. This is nice, in a way—I get to enjoy all chili, beans or no beans—but it also means I don’t have a favorite recipe, or even style.

This is where you come in. Starting today, we’re launching the Skillet Chili Cook-Off, a sort-of contest where you suggest your favorite chili recipe (in the comments) for me to make, eat, and sing the praises of. It will go a little something like this:

1. You leave a comment below with your chili recipe. The more detailed, the better, and priority will be given to those with the clearest instructions. Original recipes are preferred, but classic recipes with modifications or tweaks are also acceptable. (Simply writing “Texas style,” will not be enough for me to go on.)

2. I will pick eight chili recipes that sound the best to me, though I can be influenced by public opinion, so comment on any you think would be strong contenders (unless you are submitting your own).

3. Over the next eight weeks, I’ll make and try each chili and document my experience with each of them.

4. Once I’ve tried all the chili recipes, I will pick the winner (or winners), and sing your praises. Maybe I’ll dedicate a 3-Ingredient Happy Hour beverage to you and your chili.

That’s pretty much it! Leave your chili comments below, show support for your favorites, and please refrain from shit talking. I know you all have strong opinions, but all chili styles are welcome here—even turkey chili—so let’s keep it respectful. Chili is meant to be shared, after all.

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