The Easton Eccentric: Annual 'Souper Bowl' Cook-Off Highlights Area's Best Chili

By Christina Georgiou

Local restaurants competed in the 19th Annual Souper Bowl of
Chili cook-off Sunday at Pearly Baker's in Downtown Easton.
Click on any photo for a full size view

Chef Jake Snyder said he started by smoking pork shoulder, belly and tenderloin, along with a variety of peppers on Wednesday, a process that took 20 hours. Once that was accomplished, he was ready to actually begin cooking the "Three-Way Pig Chili" that was to be his entry on behalf of Grumpy's Bar-B-Que Roadhouse in the 19th Annual Souper Bowl of Chili cook-off.

While some might think that's a lot of trouble, Snyder's efforts paid off in the form of taking first place in the People's Choice contest.

The line into Pearly Baker's Alehouse stretched out the
door and down the block as chili fans waited
patiently for the chance to sample 15 different kinds of
chili and vote for a favorite.

The chili cookoff, a favorite annual Easton event of those in the know, raised more than $2,000 for the Easton Farmers' Market on Sunday, with more than 400 paying $5 a head to sample 15 different chilies and vote for the best. Some waited hours in a line that stretched down the block for the privilege.

Four judges--Ed Stahley, Steve Flowers, State Representative Robert Freeman, and Pat Locquasta--also tried all the chilies.

Judges honored Horns in Bethlehem with top honors for their veggie and shortrib chili.

Two Rivers Brewing Company chef
Jeremy Bialker's entry , a mole
braised pork belly chili, won
third place in the judges hearts.

The Spinnerstown Hotel came
in second with a smoked porter chili
topped with a bit of fried mozzarella
stick and garlic-onion sour cream.

The Spinnerstown Hotel came in second with a smoked porter chili topped with a bit of fried mozzarella stick and garlic-onion sour cream.

Pearly Baker's served up two different chilies, which competed
with each other: "Wired Verde", which was a pork verde
simmered in Seattle's Best coffee, and "Breakfast of Champions"
a pork, ham, and bean chili with "a ton of onions" topped with
home fries and cheddar cheese. Between the two, "Breakfast"
won the day.

Jeremy Bialker's entry for Two Rivers Brewing Company in Easton, a mole braised pork belly chili, won third place in the judges hearts.

Pearly Baker's also offered two kinds of chili which competed against each other, but weren't part of the main competition.

"It wouldn't be fair," said Pearly Baker's executive chef Peter Felton. "If we won, it would be like 'fix!'"

While smoked meats and pork were especially big this year, overall, the entries were as diverse as the eateries in the contest, and each seemed to reflect a bit of the philosophy of the restaurants themselves.

Daddy's Place served up a lamb
and white bean chili with distinctly Mediterranean hints

V-lish, which makes vegan soups, offered a sweet and spicy chili soup topped with carrot hummus, while Daddy's Place served up a lamb and white bean chili with distinctly Mediterranean hints typical of the Lebanese delicacies the new Northampton Street restaurant is fast becoming locally known for.

Others, such as Porters' Pub, went with tried-and-true for their entries.

"This is our house chili," said chef Derek Chimel. "We have it all day, every day."

Win or lose, though, the day was clearly a "win" for attendees. After all, how often does one get to have 15 different kinds of chili for Sunday brunch, possibly accompanied by a nice craft beer?

Thankfully, in Easton, the answer is: once a year.