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"  THE WINNER:  White-bean-and-Italian-sausage chili: &amp;quot;Mmm. Excellent herbal flavor, and a good balance of meat and vegetables. Mmm. It&amp;#039;s Italian flair in a classic chili -- a true interpretation. Soul satisfying. This is chili you want to keep going back to.&amp;quot;  RUNNERS-UP:  Wild-boar chili with garam masala: &amp;quot;Here you have the charm of a lot of spice -- much more exotic. I can see the spices have been well toasted, and the spicing is creative. This is a pretty cool way to use wild boar, which is like a cross between pork, beef, and venison.&amp;quot;  Slow-braised pork-shank chili: &amp;quot;I like the heat -- it&amp;#039;s long and progressive. In a chili, you want the heat to stay. Chili is good to pull out of the freezer when friends crash, and this is great for that.&amp;quot; About Daniel Boulud Renowned French chef and restaurateur Daniel Boulud was kind enough to lend his palate to the Esquire Chili Cook-off as a visiting judge. Although you won&amp;#039;t find chili on the menu of his New York City flagship restaurant, Daniel (which celebrates its 15th anniversary this year), Boulud was already quite familiar with the Texas staple. It&amp;#039;s commonly served to his staff as an after-hours house meal. Probably the best chili he ever had, however, was in 2001, when he helped serve food to rescue workers at the World Trade Center. Unfortunately, he forgot to ask for the recipe. THE ESQUIRE CHILI COOK-OFF: RECIPES, FAVORITE BOWLS &amp;amp;amp; MORE  THE INTRODUCTION: Scott Raab on What Chili Means  CONTESTANT #1: Slow-Braised Pork-Shank Chili  CONTESTANT #2: Wild-Boar Chili with Garam Masala  CONTESTANT #3: White-Bean-and-Italian-Sausage Chili  BONUS RECIPE: How to Make Real, Award-Winning Texas Chili  PLUS: Six of America&amp;#039;s Best Bowls of Chili   "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/food/a5322/chilli-cook-off-winner-1208/>