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Bartels H-D Chili Cook Off | Cutting Your Competition Teeth

In Chili & Soup by Mark MaskerLeave a Comment

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IMG_0510The annual Bartels Harley-Davidson Chili Cook Off isn’t so much a competition to me as a laboratory with chrome and leather. There’s no entry fee, few rules, and I can make whatever the hell chili I want. It’s a smaller event with roughly 15 entries each year. All of these traits make it invaluable for the novice cutting their competitor baby teeth.

Think of smaller cook-offs as basic training. They have all the hallmarks of a larger event (crowds, judging, time limits, awards, and so on) but on a much smaller scale. You need the same gear, too.

This year’s took place June 5th at the Marina del Rey dealership in So Cal. Sixteen teams concocted their best chili for the crowd and the three judges. Most entered your typical red chili with beef. Weirdo that I am, though, I’m that guy who always makes something different. Last year it was verde, this time I cooked up a huge pot of pork white chili with habanero. Rather than try to actually win this thing by conforming to the judges’ close-minded view that red chili is the only chili, I’m going loose cannon and playing to the crowd with something against the grain each year. bartels chili cook off

I didn’t win this year’s cook off but the crowd ate the hell out of my chili. Here’s the recipe for it you can try at home.

Habanero Pork White Chili
Print Recipe
White chili is usually a chicken thing. I prefer pork, though, because pork.
Servings
15 servings
Servings
15 servings
Habanero Pork White Chili
Print Recipe
White chili is usually a chicken thing. I prefer pork, though, because pork.
Servings
15 servings
Servings
15 servings
Instructions
  1. Brown the pork. Remove it from the skillet and set it aside in a covered bowl to retain some heat.
  2. Sautee the onions and garlic in the butter in the same skillet until tender.
  3. Mix all of the ingredients together into a pot. Bring it to a boil, then reduce the heat, cover the chili, and simmer it for 45-60 minutes.
  4. Remove the cover. Simmer the chili for 30-40 minutes more.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.