Annual Wellness Chili Cook-Off Recap

Friday, November 6th, 2015

chili1Hansen Student Center Court
Noon -1:00 pm

Thank you to everyone who was able to make it to our event! Conner Morton and Cameron Lebrecht took home the gold with the Autumn Chili. find the recipe below.

 Autumn Chili
  • 3 pounds boneless pork shoulder, trimmed and cut into 1/2-inch cubes
  • 1 12 -ounce bottle Pumpkin Ale
  • Kosher salt
  • 2 to 3 chipotle peppers in adobo sauce, finely chopped
  • 3 teaspoons dried oregano, preferably Mexican
  • 1 15 -ounce can pure pumpkin (about 1 3/4 cups)
  • 1/2 cup sour cream
  • 1/4 cup vegetable oil
  • 2 medium tomatoes, roughly chopped
  • 2 poblano peppers, seeded and chopped
  • 2 Sweet potatoes, cubed
  • 2 medium white onions, diced
  • 1/8 cup chili powder, plus more for sprinkling
  • 4 cloves garlic, finely chopped
  • 1 bunch mustard greens, stems removed, leaves roughly chopped
  • Lime wedges, for serving


The day before cooking, break down the pork shoulder, rub with brown sugar, chili powder, and garlic salt. Let sit overnight. Brown by searing in a non-stick pan in the morning, then cube.

Combine the pork, beer, 3 cups water and 2 teaspoons salt in a large pot and bring to a simmer over medium heat, skimming the foam off the surface. Add the chipotles and 1 1/2 teaspoons oregano, cover and cook about 30 minutes.

Mix 3 tablespoons pumpkin, the sour cream and salt to taste in a bowl; cover and chill.

Heat the vegetable oil in a skillet over medium heat. Add the tomatoes, poblanos, onions and 2 teaspoons salt; cook until soft, 15 minutes. Add the remaining 1 1/2 teaspoons oregano, the chili powder and garlic; cook 5 minutes. Add the remaining pumpkin and cook 5 minutes.

Boil the sweet potatoes in a pot for approximately 5-7 minutes, drain and set aside.

Add the tomato mixture to the pork and simmer until the meat is tender, about 30 minutes. Add the greens and sweet potatoes, and cook 10 more minutes. Season with salt. Ladle the chili into bowls; top with the pumpkin cream and more chili powder. Serve with lime wedges.


The Invite:

  "Wish I had time for just one more bowl of chili."

Alleged dying words of Kit Carson (1809-1868), Frontiers Man and Mountain Man

That’s right, it's time to flex your chili makin’ muscles in a friendly competition to see who can create the finest chili at IWU! You can enter any chili of your choice, from traditional to off-the-wall.

Bring out your best chili in a crock-pot to keep it warm. TASTERS NEEDED!

  Register to participate by Thursday, November 5th! Email  or call 3334.