Perhaps chili chefs need to add those Panamanian ghost peppers to their brew. That’s the secret ingredient to Phil Phillips’ Marine Corps Chili, which won best in show for the second year in a row at the 9th Annual Atenas Chili Cook Off Sunday.
Phillips, who now lives in Atenas, said people really seem to enjoy his Texas-type chili.
“The Panamanian peppers are not terribly hot, but they do seem to make a difference,” Phillips said.
Phillips said he also uses five kinds of chili powders, which he gets in the U.S., and yucca starch for thickening. He does not use beans, onions or tomatoes. Phillips’ mantra:
“A good chili is one you can eat anytime.”