Gallery: Scenes from the 10th Annual Brooklyn Chili Takedown

Chili galore
Chili galore
All 30 chilis in competition were wildly different. Whether your preference is for ground meat or chunks, pinto beans or kidney, fresh chilies or powdered, your bases were covered.
Scenes from the 10th Annual Brooklyn Chili Takedown
Everything but the Kitchen Sink
Everything but the Kitchen Sink
Brian Gross and Marissa Kakoulas' Brooklyn 200 Chili featured bison, wild boar, shrimp, beef, veal, and pork.
On Top of it All
On Top of it All
Chili toppings ranged from standard fare like crushed fritos, sour cream, and melted cheese to unexpected finishes like wasabi crema.
Chili Cup Carne
Chili Cup Carne
Rick Simmons' Chili Cup Carne was an idealized campfire chili.
Pyramids of Chili
Pyramids of Chili
One enthusiastic Chili fanatic managed to balance all 30 chilis on just two plates.
Tasting
Tasting
Guests very closely inspecting their samples.
Melissa's Atomic Korean Chili Bath
Melissa's Atomic Korean Chili Bath
People's choice award winner Melissa Vondechaar's entry featured slowly cooked bulgogi that was kicked up by a homemade ghost chili sauce and served over kimchi fried rice.
Ghost Chili Sauce
Ghost Chili Sauce
Melissa offered tortilla chips dolloped with Ghost Chili sauce with the stern warning that it was very hot. (More than a million Scoville units!)
Finger Chili
Finger Chili
Tony Santoro's Tex-Mex Chinese Venison and Pork Belly-stuffed Wonton was the only chili you could eat without utensils.
Rock!
Rock!
Jimi Daly and Bryan Gittleman's Dueling Briskets Chili was one of my favorites. Sadly it didn't get any love from the judges.
Dueling Briskets
Dueling Briskets
Corned beef, pastrami, ground beef, garlic, onion, and a homemade rye cracker on top. I helped myself to several cups.
Hold the Meat
Hold the Meat
There were even a bunch of vegetarian options, including Danielle Regan's Sweet Potato and Coconut Milk Melange, and Jessica Randazza's 'Sweet Friends of Bambi.'
Carne-age
Carne-age
Empty cups. Full stomachs.
To the Polls
To the Polls
People of all ages casting their votes.
A Decade of Takedowns
A Decade of Takedowns
Matt Timms has been hosting Chili Takedowns for the past ten years. In that time he's expanded the spate of Takedown events to include bacon, avocado, cookies, ice cream, and more.
Official Judges
Official Judges
Cathy Erway and Rachel Wharton offered their culinary expertise to the competition.
Judge's Choice Winner
Judge's Choice Winner
Jimmy Katsas took home the top jury award (a Le Creuset Dutch Oven, ten-piece Anolon cookware set, Microplane Zester, and a Wusthof Cleaver) for his Vegan (the cow was vegan) Pork Chili.
Chili Takedown Swag
Chili Takedown Swag
This year's t-shirt art by Aaron Augenblick featured a beastly rendition of Matt Timms exploding out of a cauldron.