Friday, January 29, 2016

Hill Country Heats Up with Chilifest

From our friends at Hill Country Barbecue...

Hill Country Barbecue Markets Host Month-Long Chili Extravaganza to Combat Winter Chills

Flights of chili and beer and home cook chili contest are among the activities

While residents across the Northeast are digging through their closets for long johns, wool gloves and oversized scarves, the pitmasters at Hill Country Barbecue Markets inWashington DC, New York, and Brooklyn are gathering their spices and ingredients to create hearty chilis cooked slow and low, and guaranteed to warm the body and test heat thresholds over the next month. Starting Monday, February 1st and continuing throughout the month, Hill Country Barbecue Markets are celebrating all things chili through a variety of events, specials and appearances that would convince even our grandparents and geese to remain north for the winter.

WHEN: February 1-29, 2016

WHERE: Hill Country Barbecue Markets
410 7th Street, NW, Washington, DC 20004

WHAT: Hill Country Barbecue Market brings the Lone Star State’s Chili to the East Coast

• HC Bowl of Red - Throughout Texas’ chili history, the ingredient debate holds strong - bean or no beans, tomato or no tomato, vegetables or no vegetables. As a strong supporter of the “no bean” argument, Hill Country’s Bowl of Red is a hearty stew composed of Texas Hill Country staples including; Kreuz sausage, Rotel tomatoes, Shiner beer, and a variety of native Texas chilis. Enjoy this chili with fully loaded with shredded cheese, diced red onion, scallions and sour cream.

• San Antonio - This mole-style chili is Inspired by the “Chili Queens” of  San Antonio’s Alamo Plaza in the late 1800s. San Antonians would travel across the city for chili heated over mesquite fires and sold out of the Chili Queens carts in Alamo Plaza. By 1937 the last of the Chili Queens’ carts had closed, and many began serving out of brick and mortar locations known as “chili houses.”

• Chili Trail Chicken Chili - Inspired by the tale of Texas range cook, this chili is a medley of Hill Country’s ingredients. As legend has it, the range cook traveled through the southwest planting gardens and picking wild oregano and peppers, drying them on the side of his wagon throughout his journey. The protein used would depend upon what he might find along the way, rattlesnake, rabbit, buffalo, etc. No rattlesnake in Hill Country’s version, but you will find some of the best smoked chicken in the Northeast. 

Chili & Beer Flights: Forget booking a flight to Bora Bora, come in and try a sampling of the above three chilis with the Hill Country Airlines Chili Flight, complete with a Texas Shiner Bock paired perfectly to complement each cup of chili ($12). Chili + Beer - Airport Security Checkpoints = SUCCESS! 

Add Chili to ANYTHING: Want barbecue too? Don’t worry, you can add chili to anything on Hill Country’s menu! Brisket, sausage, mac 'n' cheese, collard greens - whatever it is, top it off with some chili (4 oz. topping for $2.)

Chili Cook-off Washington DC and New York Barbecue Markets: Hill Country calls all chili cooks and connoisseurs to the New York and Washington DC Barbecue Markets on Saturday, February 27th to compete in a chili throwdown! Think you have what it takes to be named the city’s best chili cook? Come put your chili to the test where a panel of experts will name a Top Chili, and attendees will vote for a “People’s Choice.” Tickets cost $10 for the public, and all proceeds benefit charity.