Downtown Willoughby restaurants vie for having the best chili over the last decade

Marah Morrison, The News-Herald, Willoughby, Ohio
·2 min read

Oct. 16—Downtown Willoughby restaurant staff lined up on Erie Street for the 12th annual DTW Chili Cook Off over the weekend.

The fundraiser for Willoughby-Eastlake Schools ran from 1 to 5 p.m. Oct. 15. Restaurants competed against one another and patrons were able to decide which had the best chili.

John Bowers, owner of Mullarkey's Irish Pub, recalls starting the cook-off over a decade ago.

"It was really one of the first events we put together for downtown Willoughby," he said. "It was like a test run set up for the rib burn-off. We wanted to see how it would work and it ended being successful, and we've continued since then."

Twelve restaurants participated in this year's cook off.

By the end of the cook-off it was Sol that received the Judge's Choice award and Sage Karma Kitchen that received the People's Choice award.

Since participating from the beginning, Mullarkey's has won twice, Bowers said.

"We have a balance of sweet and spicy in our chili," he said. "That's what makes ours unique and fun to eat."

Bowers' favorite part of the cook-off is how it draws people into downtown Willoughby. Between 4,000 and 5,000 spectators have come out every year, he said.

"We don't normally have a day as beautiful as today, but even in poor weather, we bring a lot of people down," Bowers said. "It goes on for six hours, so it's a steady stream. There's a lot of camaraderie. It's just a lot of fun."

Prior to the cook-off, Bowers said that he made six batches of chili, which is roughly 12 to 14 gallons.

"I made three batches on Tuesday and three batches on Thursday," Bowers said. "We just appreciate doing things that bring folks to downtown Willoughby."

The Wild Goose was also among the restaurants participating in this year's cook-off.

"This is a very friendly oriented bar," said Joseph Fiorino, who has been working for The Wild Goose since they opened 10 years ago. "We are proud to be a pillar of the community. We don't have customers. We have guests."

The Wild Goose has participated in the cook off since its inception. The business employed a five star chef a year ago and his chili recipe competed this year, Fiorino said.

"Everything we do is made fresh and in house," he said. "It tickles me to be a part of this, to be out here, to show my face, to break bread with the community and to share what we have to offer."