The Greatest Chili

Art in a bowl

 

Welcome to The Greatest Chili.  We are pleased and proud to offer up the greatest chili.  This culinary creation is the work – the genius – of Mr. Lavelle.  A noted educator, Lavelle spends his time in the classroom and the kitchen…making a difference.

Contact

You can send your questions and effusive praise to the following email:

mycomplimentstothechef@thegreatestchili.com

Inspiration

This is not just Chili

Did Van Gogh just create pretty paintings?  Did Mozart just write catchy tunes?

No.

These were masters of their craft.

The greatest chili is a result of years of Lavelle honing his craft.  Experimenting.  Creating.

And this site is dedicated to more than just extolling the virtues of good cooking.  This site is dedicated to helping students learn…through chili.

The Greatest Chili.

Keep reading to find out more.

The Chili King

It’s not just a kitchen.  It’s the artist’s brush.  It’s the composer’s pen.  It’s the musician’s violin.  It’s the chef’s cutting board.  And the stirring spoon.  There’s so much more to this chili than just throwing beans, onions, and meat into a pot and letting it simmer.  There is a majesty to Lavelle’s greatness.  That is why he is called a king.

Reviews

Raving Reviews

What are the critics saying?  A lot.  There is a reason that Mr. Lavelle’s chili has been named “The Greatest Chili”.  Read what critics are saying below.

Most critics are surprised when they find out that he has no formal culinary training.

“Clearly,” one said. “He’s a natural genius when it comes to cooking.”

And we here at The Greatest Chili couldn’t agree more.  That’s why his chili is featured here…because it is the greatest chili.

Ever.

Daniel O'Malley

FOOD CRITIC

I completed my culinary studies at the Culinary Institute of America in Napa Valley.  Napa Valley is a lush landscape, and this chili – the greatest chili – also offers a lush landscape of flavor.  The flavors are complex, yet imminently satisfying.  The refined complexity yields stunning results.  From the first bite, I was surprised by the subtle texture of the beans and pleased with the final notes of cayenne, gently nudging my palette.  Just enough to make me nod and smile with a knowing nod – this was something special.

Josie Seta

FOOD CRITIC

It’s literally impossible to say enough good things about this chili.  Where do I begin?  From the perfect blend of spices – a whiff of smoked paprika – to the choicest cuts of meat – brisket – you find yourself lost in the decadence of this delightful dish.  With most other chilis, it’s easy to sprinkle some cheese into the bowl, but with this chili…I just couldn’t.  Somehow, it felt like adding anything would somehow detract from its utter perfection.