Cabbagetown Chili Cook-Off Names Winners After Weekend of Cooking

The annual Chomp and Stomp Festival returned to Atlanta’s Cabbagetown neighborhood this weekend, filling local streets with the scent of simmering chili and the sound of bluegrass music. The event centered on a competitive chili cook-off that drew together local residents, restaurant owners, and amateur chefs for a day of friendly rivalry.

The competition divided participants into three distinct categories: meat, vegetarian, and restaurant. Each category featured specific winners determined by a panel of judges. Arakis Spice Company-Gom Jabbar claimed first place in the meat category. Mario Party Ate secured the top spot in the vegetarian division, while Firepit won the restaurant category with a dish called Oklahoma Red, prepared with beef and pork.

Among the participants was Alex Cullen, who competed for the first time with three friends. The group began their preparation by chopping 30 pounds of onions in the backyard of Charles, Cullen’s best friend, which was described as a sauna. Cullen cited community connection as his primary motivation for joining the event. "I wanted to do this because it seemed like a really fun way to hang out with my friends and get to be a part of the community where my mom lives, and where my best friend Charles lives," Cullen said. The team’s recipe relied on a yeast extract called Marmite.

In the adjacent tent, David Franklin and his family represented the veteran side of the competition. Franklin has participated in the festival for seven years and is a former champion. He explained that his initial interest in cooking competitions stemmed from a pastry bake-off he organized with his wife, Jacqueline, after purchasing a new grill. "I was like, well, I could cook food on the grill, and we can have a bake-off, and then I saw an ad for a Chomp and Stomp. I said, you know what? Let's do it," Franklin said. For this year’s entry, Franklin’s wife selected ground turkey and chorizo to add heat to the recipe. Franklin noted that the best chili typically requires a day or two of resting time.

Judge Cindy Carpentieri evaluated the entries based on specific visual and textural criteria. She stated that her ideal entry must possess a deep red color, a spicy aroma, and a thick consistency with a high bean content. The judging process determined the final placements regardless of how long the individual pots had been simmering.

For newcomer Cullen, the outcome was secondary to the social atmosphere. He described the event as having a genuine community vibe where the collective effort mattered more than individual victory. "It feels like a real community vibe, like a team effort. Everybody's in it to have a good time. I know that there are winners and losers, but we all feel like winners," Cullen said.