Alberta Beef: Chili and chore horses at the Bar U

The Bar U Ranch National Historic Site has a way of making history feel close enough to touch, especially when woodsmoke hits the air, draft horses shift in their harnesses, and the steady rhythm of an old-style camp cookout comes to life. 

That made it the perfect place for the first-ever Chuckwagon Chili Cook-Off, hosted by the Calgary Academy of Chefs and Cooks, with support from Alberta Beef Producers. 

Across the round-up camp, next to the Bar U show arena, chefs and student teams built their own fires and cooked chili entirely from scratch, working with cast-iron pots, limited ingredients, and plenty of creativity. Wood-fired Alberta beef simmered tantalizingly in every pot, drawing the attention of passersby eager for a taste. 

The Chuckwagon Chili Cook-Off at the Bar U featuring Alberta Beef brought together chefs and culinary students for a wood-fired showdown celebrating local beef, community, and western heritage.

Horsepower and chili powder

Steps away, the Bar U’s annual Chore Horse Competition drew its own crowd — teams guiding their heavy horses through tight turns, precise pulls, and a host of skills that echo back through generations of ranch work. 

After ninety minutes of chopping, stirring, smoke, and friendly rivalry, spectators were invited to taste chili samples from each competitor and select their top choice by dropping paper tabs into a vote box. 

Celebrity “Mantracker” Terry Grant of the famous TV series was on hand to announce the winners and hand out medals and bragging rights at the Alberta Beef tent. 

First-place winners were James Haacke, Executive Chef at Sirocco Golf Course, assisted by SAIT Culinary Arts student Gwyn McKay.  

With the chili pots empty and the horse competition wrapped up, the day underscored why gatherings like this matter. Heritage endures when people come together to cook, compete, and share the life that built this place — an event Alberta Beef Producers was proud to be part of.