Having used kangaroo before, Nazario knew that the meat was not gamey, but very lean, and he thought it would be perfect for his chili this year.
In past chili challenges, Nazario said the Edison Club has won the award for the most creative chili three years in a row, as well as awards for the second hottest chili.
Nazario said he cooked up 14 pounds of kangaroo in his chili this year, at $18.95 per pound in hopes of taking home the prize for most creative chili.
In the end, the Edison Club, located in Rexford, won the zestiest award, as well as an award for having the best booth decorations (a person dressed as a giant kangaroo hopped around the booth as the chef served his chili).
Other winners included BFS restaurant in Albany, which won the best vegetarian award; Benley's in Malta, which was the attendees' best overall pick; and the judges choice of the Illium CafE as the best overall winner.
Twenty-three restaurants and food service vendors filled the air with aromas of their chili at the event, including presentations with bread bowls, assorted cheeses, rolls and special sauces.