'Top Chef' recap: Totally Chili
Quickfire: Guest judges are Mary Sue Milliken and Susan Feniger, owners of the Border Grill (and I believe they just sold a sitcom based on their early years). The challenge is to create a dish highlighting a chili pepper. The hotter the pepper they use, the more money they can win if their dish is the best. The top three are Heather, Grayson, and Paul, who chose some of the hotter peppers. And the winner is Paul, who chose the hottest chili (a ghost chili) to make a coconut soup, so he gets money and immunity.Elimination Challenge: The cheftestants are divided into four teams and have to create a pot of chili for a cookoff. The twist is that there is no clock, so they'll be cooking at home, and they will be competing at a rodeo.
There's a disaster at the meat counter as the store quickly runs out of brisket and some teams have to scramble. Once they get home, equipment is at a premium, especially in the outdoor fireplace. The cooking goes on through the night, and some people sleep for a few hours and some don't.
At the rodeo, the teams have to serve their chili to the cowboys and their families. Some of them like a more traditional Texas chili (no beans) and others like the nontraditional versions.
The judges are Padma, Tom, Gail (yay!), and Mary Sue and Susan. The food breaks down as follows:
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