There’s nothing better than a little friendly competition to bring everyone together, and our PH Annual Chili Cook Off did just that once again! 🌶️🔥

What started as a simple tradition has become something we look forward to every year. From family recipes to bold new flavor experiments, this year’s entries brought the heat, the creativity, and plenty of second helpings.

After much tasting (and tough deliberation!), we’re excited to announce our 2026 winners:

🥇 1st Place: Scott Schultz

🥈 2nd Place: Luke Markzewski

🥉 3rd Place: Heather Faircloth

Congratulations to everyone that participated for serving up some seriously impressive chili!

We’re excited to share this year’s winning recipe from Scott Schultz, so if you’re ready to bring a little championship-level flavor into your own kitchen, keep reading!

Ingredients

1-ish pound 80/20 ground beef

1 pound ground pork

1 whole yellow onion - diced

4 cloves Garlic - minced

2 1/2 Tbsp Chili Powder

1 tsp Cumin

1 tsp Paprika

1 Can Chipotle peppers in adobo (dice peppers before adding)

1 Can Diced Green Chilis (hot)

14.5 ounces Canned Fire Roasted Diced Tomatoes (1 Can)

14.5 ounces Tomato Sauce (1 Can)

1 Can Dark Red Kidney Beans

1 Can Light Red Kidney Beans

1 Tbsp Tomato Paste

5 Tbsp Brown Sugar (add and taste)

2 1/2 Cups Beef Broth

Salt and Pepper to taste

Soy Sauce to taste

Apple cider vinegar (about 1 tbsp) near end of cooking

Instructions

1. Combine meat with chili powder and combine with hands.
2. Cook onions and garlic in large pan until translucent. Add meat and brown. Drain fat.
3. In a large pot add the meat and rest of the ingredients and bring to a boil. Reduce heat and simmer for ~60 mins. Remove lid half way and continue to simmer until reduced to desired consistency.
4. Enjoy!