The Ithacan

Accuracy • Independence • Integrity

Crowds wait in line during the 21st Annual Chili Cook-Off in Downtown Ithaca Feb. 9, 2019.
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There were 30 chili vendors in total at the 2019 Chili Cook-Off. Ithaca Bakery was one of 9 vendors that offered vegan chili.
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Simeon’s American Bistro offered chili-enthusiasts a toppings bar stocked with hot sauces, fritos, cheeses and antacids.
Kristen Harrison/The Ithacan

From left, Camalle Portier, Megan Hyland, Tatiana Padille, Zach Chenh and Meredith Welch sample the variety of chili sustainably in their own mugs, avoiding the plastic and paper serving cups.
Kristen Harrison/The Ithacan

Each vendor offers a portion of chili, wine or beer for one ticket. Participants can purchase tickets in sets of five or 10, or VIP tickets allow participants to skip the long lines.
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Lou Cassaniti incorporates his regularly-sold street food — hot dogs — into his chili recipe.
Kristen Harrison/The Ithacan

Paul Stelmack competes as “Pirate Pauly” in the 10th annual chili ‘Stache and Beard Competition hosted by the Ithaca Beard and Mustache Club. Stelmack came in first place in the mustache category.
Kristen Harrison/The Ithacan

This beard won Gary Hemme third place in the long beard category at the 10th annual chili ‘Stache and Beard Competition.
Kristen Harrison/The Ithacan

Luna Street Food cooks up two different types of chili — a vegetarian white bean chili with white roasted tomatoes, jalapenos and poblano peppers, and a smoked short rib chili with braised short rib, black beans, hickory crema, smoked cheddar, fried avocado and microgreens.
Kristen Harrison/The Ithacan

“My sister hand made these mugs,” Michelle Wheeler said. Michelle and Michael Wheeler use their mugs to taste which will be named Best Meat/Overall Chili and Best Vegetarian/Vegan Chili.
Kristen Harrison/The Ithacan