There's no better way to warm up a chilly winter day than with a bowl of delicious chili—and in Ithaca, the best place to find it is at the annual Downtown Ithaca Chili Cook-Off! This beloved winter festival brings together local restaurants to compete for top honors, serving up their best versions of this classic comfort dish.
Each year, Taverna Banfi, the signature restaurant of The Statler Hotel at Cornell University, brings its A-game to the competition. In 2024, they took home 1st place for the Best Meat Chili.
This year, Taverna Banfi will be featuring a new chili recipe, Ezra's Inferno, a flavorful recipe that perfectly balances heat and heartiness.
Want to taste the chili for yourself? Check out the recipe below and bring a taste of Taverna Banfi's dish to your own kitchen!
Ezra's Inferno Chili
Yield: 1 Gallon
Ingredients
Peppers
- 1 tbsp Dried Pasilla Powder
- 1 tbsp Dried New Mexican Powder
- 1 tsp Dried Habanero Powder
- 2 Fresh Poblano Peppers
- 4 Fresh Jalapeño Peppers
- 2 Fresh Green Bell Peppers
- 1 Fresh Habanero Pepper
Meats
- 4 lbs Smoked Tri-Tip Steak
- 3 lbs Ground Brisket
- 1 lb Bacon
Beans
- 1 can Black Beans
- 1 can Cannellini Beans
- 1 can Kidney Beans, pureed
Spices
- 1 tbsp Whole Cumin
- 1 tbsp Whole Coriander
- 1 tsp Whole Star Anise
- 1 tbsp Mexican Oregano Powder
- Salt and Black Pepper, to taste
Other Ingredients
- 2 Anchovies
- 2 tbsp Marmite
- 2 tbsp Soy Sauce
- 1 can Tomato Paste
- 1 can Crushed Tomatoes
- 5 cloves Garlic, minced
- 1 tbsp Espresso Powder
- 2 oz Dark Chocolate
- 2 Yellow Onions, diced
- ½ bunch Chives, minced
- 1 tbsp Apple Cider Vinegar
- 3 tbsp Bourbon
- 2 tbsp Dark Brown Sugar
- 8 oz Chicken Broth
- 1 tsp Sambal (Hot Sauce)
- 1 cup Sour Cream
Instructions
Prepare the Flavor Base:
- In a blender, combine anchovies, marmite, soy sauce, tomato paste, and espresso powder. Blend on high until smooth. Set aside.
- Smoke the Meat:
- Smoke the tri-tip at 205°F for 14 hours. Once fully cooked, trim excess fat and finely chop the meat.
- Caramelize the Onions:
- In a large rondeau or steam kettle, cook onions over medium heat, stirring frequently, until deeply caramelized. Deglaze with water as needed.
- Add garlic and oregano, cooking until fragrant.
Cook the Peppers & Spices:
- Stir in diced fresh and powdered chiles, cooking for 2-4 minutes until the mixture begins to stick to the pan.
- Brown the Meat:
- Add ground brisket, cooking until fully browned.
Simmer the Chili:
- Stir in the prepared flavor base, smoked tri-tip, and all beans. Cook on low heat until beans are almost tender.
- Add crushed tomatoes and cider vinegar, then continue cooking for approximately 2 hours until beans and beef are fully tender. Add water if necessary.
- Finish & Adjust Seasoning:
- Stir in sour cream, bourbon, brown sugar, sambal, salt, black pepper, and additional vinegar to taste. Adjust seasoning as needed until flavors are well-balanced.
Serve & Enjoy:
- Serve immediately, or refrigerate for up to 1 week to allow flavors to develop further.