Want to start a debate with the power to both unite the community and reveal its cultural and regional diversity at the same time? Start talking chili. Should it have beans in it? Should it be red or green? Vegan, anyone?
The Chili Chase 5K Trail Run & Cook-off, starting at 10 a.m. Saturday at Iris Park, was founded by Ben Rockis, owner of Backcountry Experience, and was created with the intention of bringing together local businesses, restaurants and the community through a little culinary competition and running race.
“It was a way for me to combine my personal passion for cooking and what Backcountry was doing with running,” Rockis said.
Cooking is a passion for Rockis and a way to ease the day-to-day stress of running a business, he said. He can often be found behind the grill cooking during Backcountry-hosted Wednesday night group runs, at the Vallecito Nordic Demo and, of course, at this year’s chili cook-off.
“I’m not sure what I’ll be cooking this year. I’m going on a backpacking trip to think about it, but I have been doing a Texas red chili, which of course has no beans in it. I like to add a little Cincinnati flare to it, though, by adding cinnamon,” Rockis said.
The event will host at least 15 chili cook-off competitors, including Backcountry Experience; Carey Carlson of Osprey Backpacks; Dan Howell, co-owner of Serious Texas Bar-B-Q, and his “Serious Texas Honkin’ Hog Chili”; Blaine Bailey of Carver Brewing Co.; Durango Nature Studies and its “Three Spicy Sisters”; the San Juan Mountain Association and its “Mean Mama Red Chili”; and local amateur cooks.
The best part of it all, according to Margaret Hedderman, Backcountry Experience’s marketing director, is the incredible variety in chili.
“There are people coming from different areas of the country bringing variety and different flavors that you can’t get locally,” she said. “Plus, there’s the brief glory of winning. There will be a $100 gift card awarded to best green, best red and best overall chili. And then, there is the belt. The belt will go to the overall winner.”
The belt is something akin to a World Wrestling Entertainment belt. Think heavy, giant gold buckle and diamond-like jewels.
Proceeds from the 5K race registration and chili cook-off ticket sales will go to benefit the San Juan Mountain Association. Early registration for the race will continue until Friday at $20, while day-of registration is $25. Tickets to taste and cast your vote for the best chili are $5.
“We were looking for ways to promote and get small businesses within the community involved in supporting one another,” Rokis said of the event. “We brought in the San Juan Mountain Association to give them more attention to what they do. They are the bridge between the Forest Service and BLM and the community, and we wanted to spotlight that while having a fun time.”
Chili Chase Contenders
Osprey Packs’ Carey Carlson
Former professional cook with formal culinary training. Worked in Maine, Oregon and British Columbia more than five years. Cooking remains a consistent hobby and habit.
2016 1st Place Green Chili for his Smoked Pork Green Chili
2016 2nd Place Overall
Uses lamb as a base for deeper flavors with fresh chile and tomatillo
Enjoys the friendly competition and the passionate people at the Chili Chase
“Growing up in Canada, Colorado- and New Mexico-style chiles were not something that was ever on the radar. I was fortunate to experience these flavors on some family vacations as a child, and it left me wanting more. After moving to the area three years ago, I am now able to enjoy quality ingredients closer to their source.”
Carver Brewing’s Giordano “Nano” Ascenzi
Has cooked professionally for seven years and is in his third year at Carver Brewing
The appeal of the Chili Chase is the community involvement and all SJMA does
Born and raised in New Mexico, which influences his “Vagabonds’ Verde Green Chili” alongside a little eastern influence from the Carolina Reaper pepper which, according to Guinness World Records, is the hottest pepper in the world.
For Ascenzi, chili is the perfect comfort food
Serious Texas Bar-B-Q’s Dan Howell
Co-owns Serious Texas Bar-B-Q and has cooked chili for more than 48 years.
2015 3rd Place Red Chili
Chili Chase is a great time for camaraderie, a wide variety of chili and fun.
“I like to use what ever meats I have available such as goose or smoked pork. That’s where the name for my “Serious Texas Honkin’ Hog Red Chili” comes from.”
“Chili reminds me of days spent at hunting camps with my brothers and father and is the ultimate comfort food after a long day in the field.”
Carver Brewing’s Blaine Bailey
Has cooked for 10 years professionally. Trained at the Northwest Arkansas Community College. Cooking has been a passion since childhood.
“The Chili Chase intrigues me because I get to meet new people and be involved with local organizations such as SJMA and I get to bring my Southern-roots chili flavors to the table.”
The Southwest and Hatch chiles play a big role and will influence his “Hellbilly Chili.”
Bailey’s father always made a big batch of chili when it got cold. “Chili is something meant to be shared and enjoyed with others from all around.”
