All the baskets are full of leftover foods. So, the competitors use some tricks. The judges are served a soup made out of a sub sandwich; and entrées are prepared using rib-eye steak.

Part 1 of 5. The fourth champions tournament begins, when four previous winners return and compete for a chance at a $50,000 grand prize. Mystery-basket ingredients include haggis, sweet dough and unripe plantains.

Part 2 of 5. The fourth champions tournament continues with four returning chefs having to create appetizers that combine a seafood delicacy with a traditional holiday food. Later, entrees are prepared using peanut butter, jelly and squab.

Part 3 of 5. Four past winners return and compete for a chance at a $50,000 grand prize. They must use eel in their appetizers; frog legs and gin in their entrees; and Araucana eggs and coconut macaroons in their desserts.

Part 4 of 5. The fourth champions tournament continues with four returning chefs competing for the single place remaining. The have to create appetizers out of a sour-apple-martini mix. Later, entrees are prepared using a sweet wine.

The chefs find exciting ingredients from Mexico featured throughout the competition, including pigs feet and tres leches cake in the appetizer basket; goat chops in the entrée basket; and yucca and coconuts for dessert.

Conclusion. The final round of Chopped Champions finds the four finalists competing for the $50,000 grand prize. Sea snails, carrot juice and honeycomb are among the mystery ingredients.

Chefs who made big mistakes in their first competition return to try again.

Four former runners-up return to compete. In the appetizer round, they are given a precooked protein and a slimy sea creature as ingredients; and for entrées, they must use poultry tongue and pineapple.