The 2015 Port City Chili Brawl will take place this weekend, with Chef Eric Reid of the Reserve and Chad Sparrow from Mason Social warring for bragging rights for the cold weather staple and brew-lovers companion.
The rivalry is a good-natured one with a philanthropic angle. Reid and Sparrow met in the early ‘90s at George Washington Middle School and they now preside over kitchens at restaurants a stone’s throw from their old stomping grounds.
Prior to this Sunday’s chili face-off, Reid and Sparrow have pitted their culinary prowess against each other in themed tailgates at the Washington football team’s games, where they would battle to see who could make the best dish.
“My chili will be the best because it has tender love and care in it,” said Reid. He promised a twist, “it won’t be a standard ground beef chili, I’m gonna use brisket.” As far as pairings for local brewer Port City, Reid likes “the Porter or the Port City Monumental, the IPA style really cuts spice well.”
Sparrow says he has a unique take on the dish as well. “I’m doing a braised pork chili. I char all the veggies — tomato, garlic, and the different chili peppers, then reduce in beer and beef stock.” He’s planning to use Port City’s pale ale in the broth.
Both are excited about the bragging rights that will ensue from victory, and are motivated by the fact that a portion of the proceeds will go towards Feed It Forward, a D.C. group that raises money and distributes food to the hungry in D.C.. If brisket and braised pork don’t fill attendees’ meat quota for the afternoon, Logan’s Sausages will also be giving out samples.
The homegrown showdown will take place at Port City Brewing Company on Sunday, Nov. 8 from 2-6 p.m. at its brewery on 3950 Wheeler Ave.; samples and a pint to pair them with costs $20. The tasting room and brewery tours are available that day.