So You Think You Make Great Chili?

All About Food | January 28th, 2016

No two chilies are exactly alike – Is yours spicy? Smokey? Sweet? Chunky? Brothy? Beans or no beans – all are welcome to compete. This popular regional phenomena, the Coors Light Chili Cook-off, sponsored by Bergseth Brothers, is in its twenty-seventh year. Bars throughout the region are currently hosting contests, each selecting a first, second, and third place winner.

The 2016 cook-off kicked off with three establishments on Saturday, January 16. Each weekend there are cook-offs scheduled through February 27. The winner from each bar’s event then competes for cash and other prizes at the championship.

Bergseth Brothers began operation in 1946 and is a family-owned business. Their current beer portfolio includes over 100 brands, and they distribute to 650 restaurants, retailers, and bars.

Anne Leonhart, Fargo, has been a judge at Duffy’s Tavern’s cook-off for four years. She’s also been to the finals twice, both times representing the Downtown Fargo VFW Club. As a judge, Leonhart likes “traditional” chili: “I compare it to my dad’s.” She has experienced many types of chili, and generally does not appreciate “weird things” in chili, and rates accordingly.

What’s weird to Leonhart? She says to absolutely not put pineapple in it. Or mushrooms. Or corn. She is most adamant about one ingredient she experienced as a judge: “Please, please do not put cottage cheese in it.” “The cottage cheese was the worst. The milky liquid part of the cottage cheese just disappeared and you were left with these white chunks.” She did not find it appetizing.

Leonhart advises anyone who is judging a chili cook-off to eat lightly first. “Eat something for breakfast. Don’t come to the cook-off ‘full,’ but also don’t come too hungry, because then the first chili or two you taste you may rate higher, just because you are hungry.”

At Duffy’s, the judges get to drink ice-cold Coors Light, and they are given crackers and lemons to cleanse their palates in between tasting. Duffy’s often has up to 30 chilies competing, so judges really can only take a few bites of each and make it through the gastric challenge.

Jack Sunday, radio personality from 790 KFGO’s “It Takes Two with Jack and Amy,” and KFGO brand manager, has judged in the finals for the cook-off since it began, except for three or four years: “Two of those years, I went on a cruise instead.” A cruise in February – we understand that.

Sunday knows his chili. He goes first for appearance: “You eat it first with your eyes. I like lots of color.” Then he goes for aroma. Appearance, aroma, and texture are important to him. He also is more into traditional chili – although white chilies can be tasty, he would not vote for one to win: “I’ve never seen one win,” he says. As for other aspects of chili, it is very subjective and up to individual judges: “That’s why we have four judges at the finals.” Usually two of the judges have culinary experience, and two do not. Some judges “like chunks of meat” and some do not. Some do not like too much tomato. Some judges do not like chili too spicy.

Sunday says the trick to highly-rated chili is following a recipe: “So many people win at their local bar, then they forget how they made the winning chili,” so that the chili they bring to the finals often does not remotely resemble the chili that got them there. He even knows of a woman who followed in her father’s winning chili recipe, and has come in second place one year, and won the following. “She stuck with a tried and true recipe,” says Sunday.

So, what does it all mean? It’s about validation, and perhaps some bragging rights. As Leonhart explained, “Everybody thinks they have the best chili. I think it is fun to place your chili concoction next to someone else's and see.” She particularly likes the competition at a place where you also get to hang out with your friends. You know, someplace where everybody knows your name…

To find a chili cook-off near you, whether you want to compete, or just eat, check out Bergseth Brothers on Facebook.

IF YOU GO:

WHAT: Bergseth Brothers’ Coors Light Chili-Cookoffs

WHEN: Weekends in January and February

TICKETS: Free

ENTERING: Sign up at the bar that is hosting.

WEB: https://www.facebook.com/bergseth.bros/