Thanks! We’re so proud!
Moosewood’s fine cooks slow-cooked 40 gallons of chef Tim Mooney’s original vegetarian white bean chili made with Chocolate and Coffee Stout, chipotle peppers in adobo sauce, cocoa and semi-sweet chocolate, peppers, and too many herbs & spices to tell you.
720 samples served!
We garnished this complex, deeply warming chili with Cilantro Sour Cream sauce, and the crowd went wild!