If you ask Bart Taylor, the state’s health department killed his award-winning chili.
Taylor won the Crosslake Chamber’s annual cook-off several times with a recipe that includes 24 pounds of beef brisket smoked for 18 hours. But that ended after the Minnesota Department of Health intervened in 2011. Citing food preparation rules, the agency said each contestant’s chili had to be cooked on-site. The Crosslake contest is held at various local businesses.
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