Yesterday, Domaso in Rosslyn played host to the Top Dog Half-Smoke Challenge. Ten chefs offered their variations on D.C.’s signature chili half-smoke from Ben’s Chili Bowl. Entries ranged from broad interpretations with foie gras and sliders to more traditionally flavored sausages.

The event crowned two winners — one decided by attendees, and one by a panel of judges that included Tim Carman (Washington Post), Mike Isabella (Graffiato), Nycci Nellis (The List Are You On It), and Robert Rollins (Ben’s Chili Bowl). The judged winner was Daniel Bortnick of Firefly, for his fennel sausage and half-smoke with bacon chili on a steamed challah roll with honey mustard and ramps; the people’s choice was Peter Smith of PS 7’s for his half-smoke topped with white veal chili with shavings of midnight moon cheese on a house-made Parker bun.

The event raised nearly $8,000 for Brainfood, which helps high school students build life skills through cooking classes and instruction on healthful eating. At $20, the event was a steal, with the entries being rounded out by delicious entries from Victor Albisu, BLT Steak; Nathan Anda, Red Apron Butchery; John Critchley, Urbana; Scott Drewno, The Source by Wolfgang Puck; Paul Healey, Domaso; Liam LaCivita, Liberty Tavern/Lyon Hall; Dennis Marron, Jackson 20/The Grille at Morrison House; BRABO by Robert Weidmaier; and Ed Witt, 701 Restaurant.

The organizers hope to plan another similar event next year, so be on the lookout.