Michelle Weiss of the Mount Clemens Downtown Development Authority crowns Todd Seeburger for his winning chili recipe. Macomb Daily staff by photo David Dalton
In his quest to win the Mount Clemens Fire and Ice Chili Cook-Off in years past, chef Todd Seeburger tried various secret meat ingredients such as turkey and pulled pork, but still failed to win.
That is until he turned to steak in this year’s competition.
“Steak put me over the edge,” Seeburger said after officially receiving the coveted felt crown that goes to the winner’s restaurant until the next year’s cook-off.
Seeburger, owner of Seeburger’s Cheeseburgers in downtown Mount Clemens, said there was no real reason why he turned to steak other than the fact that other meats did not push him over the top.
“Everyone thought my turkey chili last year was good but I couldn’t seem to get an edge on the competition,” he said. “In fact, last year I ran out because I only made five gallons. This year I made eight.”
Michelle Weiss of the Mount Clemens Downtown Development Authority couldn’t comment on the steak chili because she was unable to sample it.
“The place was so packed, I couldn’t get in there,” she said.
Seeburger’s Cheeseburgers on Main Street was one of 11 of the city’s renowned restaurants, bars and diners to participate in the eighth annual contest and pub crawl held Feb. 7.
The competition was hotly contested. Officials from last year’s winner, Madison’s Pub, and former two-time winner Orleans Billiards Cafe, both publicly engaged in some trash talking in the days leading up to the chili showdown. But in the end, Seeburger -- who formerly worked at Madison’s -- was the top enchilada.
With 250 attendees voting, Seeburger came in first place, followed by Bath City Bistro in second. Madison’s tied with newcomer The Mitt for third place.
The event raised more than $3,100 for the Anton Art Center and Mount Clemens Goodfellows. Over the past eight years, the cook-off has raised more than $25,000 for local charities and non-profits.
Seeburger said his award-winning chili will take its place in the menu rotation along with various soups of the day.
Asked about what he plans to do for next year, Seeburger sees no major changes.
“It’s a winner now, so I’ll give it the same shot next year,” he said.