THE BROOKLYN STAR
593 Lorimer St., Williamsburg, (718) 599-9899
Tripe chili? For most New Yorkers that sounds like a decidedly stomach-churning combination. But at the Brooklyn Star, it’s surprisingly delicious. Served with radish, cilantro, lime, Mexican crema and a bag of Fritos, the $9 chili maintains a flavor so complex it is hard to tell what exactly you are eating, which isn’t necessarily a bad thing considering the tripe. Not that tripe is the only type of meat in Brooklyn Star’s chili. There’s also bacon and ground beef, which complements the chili powder, pinto beans, black beans, onions and tomatoes. The chili is cooked low and slow until the tripe is soft enough to not be chewy but not so soft that it falls apart. Mix in the Fritos for extra crunch and add the jalepeño vinegar for a perfect bowl of chili.
DAISY MAY’S BBQ USA
623 11th Ave., at 46th St., (212) 977-1500
Like nice big chunks of meat in your chili? Then Daisy May’s is the place for you. The Bowl O’Red Texas Style Chili at Adam Perry Lang’s barbecue joint is sweet, spicy and, above all, meaty. The chuck roll — no ground meat in this Bowl O’Red — is seared in a kettle and then cooked in a chili paste made from guajillo, habanero, hatch and jalapeño peppers. The 12-ounce portion ($10.50) comes with a tortilla, cheddar cheese, sour cream and onion, or order the 8-ounce plate special for $14 and get two sides as well. With a small and casual seating area, it’s probably best to eat at home, but Daisy May’s chili won’t disappoint. Both sweet and savory, it is a meat lover’s fantasy.
LIFE CAFE NINE83
983 Flushing Ave., Bushwick, (718) 386-1133
Although the famous East Village location of the Life Cafe is now shuttered due to a rent dispute, owner Kathy Life is still serving up her famous vegetarian chili at the Brooklyn location. The eatery, a hangout among “Rent” fans and local artists, serves both a bowl of the chili for $4.49 and the Chili Deluxe, prepared with organic brown rice and tortilla chips, for $7.99. Despite being called three bean chili on the menu, Kathy admits that this veggie number actually has six types of beans, and also a ton of fresh vegetables. Chunks of zucchini and carrots sit in a paste made of three kinds of chilies. Life has been updating her recipe since she first served it for 50 cents out of the East Village location in 1981, making it less “tomato based.” Stop by and enjoy a Deluxe at the comfortable bar, and feel like you’re a little part of “Rent’s” history, and Bushwick’s future.
YOUR TWO CENTS
Make sure to check out @BBQNYC Championship Chili with slow smoked beef brisket, ground beef and all the fixins! — @ChekmarkEats
La Palapa Cocina Mexicana on St. Marks Place wins every chili contest in the city because the chili is traditional Mexican chili and only gets better with time.” — A. Sackem
Had some great chili at Central Market inside the Staten Island ferry terminal on the New York side. He has several versions — turkey, vegetarian and beef. I had the turkey topped with red onions and cheddar cheese. Yum! It had some real bite to it. Spices were not shy... — A. DuBoise
Best chili in New York is the turkey chili at Out of the Kitchen, at 420 Hudson St. on the corner of Leroy St. in the West Village. It is a true mole-based chili with over 25 ingredients in the recipe. Just taste it. — R. Stephan
The best chili is at Strawberry’s Sports Grill in Queens. — B. Hoffmann
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