Mark your calendar for Sunday, November 20th (11:30am – 3pm) and consider skipping breakfast that morning, because Truck Yard is hosting its second annual Chili Cookoff. For three and a half glorious hours, interested parties can stroll about, sampling chili from five of Dallas’s best chefs, drinking beer (a ticket grants you chili samples and two Shiners) and enjoying the conviviality that comes with both.
Each chili will feature free-range, grass-fed buffalo meat from Red River Wild Game, but you’ll have to try all five to see how the chefs make the chili their own. After that, attendees will vote for their favorite before Truck Yard crowns a winner and bestows said winner with the coveted Chili Master Belt. Jon Stevens is the current champ, so come out to see if he can retain his title, or if he must pass it on to a worthy adversary.
The participating chefs are as follows:
- Graham Dodds, Wayward Sons
- Jon Stevens, Stock & Barrel (defending champ)
- Danyele McPherson, HG Sply Co and Remedy
- Taylor Kearney, Front Room Tavern and Cedar Grove
- David Temple, Trinity Forest Golf Club
$15 tickets will be available at the door and include two beers and five chili samples.