By Julia Boyle

THE ERICKSON TRIBUNE

From Texas to Cincinnati, New Mexico to California, chili has more variations than regions in the U.S. Imbedded in regional recipes are each chili master’s secret ingredients and personal flair.

Chili masters have challenged and debated and cooked-off since the first time meat and chilipeppers joined together in holy heated matrimony—hundreds of years ago.

Each October, these chili cooks across the country celebrate National Chili Month by whipping up fiery concoctions of meat, beans, spices, and, of course, the almighty chilipepper. What better way to celebrate the diversity of our nation than with a steaming bowl of down-home chili?

In honor of National Chili Month, Joseph Marinelli, executive chef at Seabrook in Tinton Falls, throws his recipe into the ring. He says his concoction combines the best chili ingredients from across the nation, and his secret ingredient—hot sauce—makes it special.

Seabrook chili

“It’s sweet to the taste, then a kick of heat hits you unexpectedly,” he says.

Marinelli manages the community’s three restaurants. He says he enjoys building long-term relationships with the people who live there by interacting with them, listening to them, and always attempting meet their dining requests.