Feeling Chili?

Jamesport Manor Inn’s chili can best be described as classic, reminiscent of the days eating sloppy joe in the school or camp cafeteria. Although it’s a bit oily, with a tangy, brisket flavor, it’s ideal for dipping cornbread. Call 631-722-0500.

Bay Breeze Inn & Chophouse in South Jamesport rotates chili on and off the menu. With certified Angus beef, other ingredients include tomatoes, onions, red chili beans, green peppers, green chilies, tomato paste, bacon fat, chili powder, garlic, paprika, sea salt, and Frank’s red hot pepper sauce. Atop sits goat cheese, lime crema (sour cream, lime zest, lime juice, chive, honey cumin), whiskey croutons (with Maker’s Mark), chive sticks, and pumpkin sugar crystals. Essentially, it was a three-course meal in a single serving. Call 631-779-3454.

Andy’s of Greenport served a chili style akin to being at a barbecue joint, with sausage in the mix. A spoonful will immediately make you feel as though you’ve landed in Austin on the East End. Call 631-333-2525.

Noah’s in Greenport served up its chopped meat chili with cold cheese, scallions and local, warmed up vegetables in a way that is indicative of its signature kitchen style. At first bite you wouldn’t even realize it was chili, rather a delicious dish that incorporates chopped meat, remixed. Call 631-477-6720.

Mattitaco in Mattituck brought two styles of chili. Its Drunken Pumpkin includes beef, chorizo, and pumpkin ale. The Deeply Rooted, which had a very different yet delicious twist, is made of pork belly and ground pork from Deep Roots farm in Southold. Both are topped with roasted pumpkin seeds for a seasonal flavor. Call 631-298-7826.

Lucharito’s chili was flavored with jalapeño and sour cream. The location provided an example of traditional south-of-the-border chili. Visit them in Greenport or Riverhead. Or visit the website at www.lucharitos.com.

nicole@indyeastend.com