Saint Paul College celebrated its fourth annual Chili Bowl, drawing a record-breaking crowd of more than 320 guests who raised over $21,000 to support culinary arts students through scholarships and emergency funds.

The event, which began four years ago to honor the legacy of SPC alumnus Chef Jack Riebel, has become a signature community gathering thanks to the partnership between the Riebel family and college partners.

Dee Dee Peaslee stand next to Sky the fox mascot wearing a Saint Paul College shirt. They are in a hallway with informational posters on the wall and a doorway in the background.
A person in a red chef coat serves chili from a large stainless-steel pan into a small white bowl, while two individuals in white chef coats and gray aprons prepare food beside them. The setup is on a long table covered with a dark cloth near large windows.
Three students dressed in white chef coats and gray aprons stand beside a sign that reads “Ice Treats” with the Saint Paul College Culinary Arts logo. A blender and coffee dispenser are visible on the table in front of them.
Groups of people sit at wooden tables in a cafeteria-style setting, eating bowls of chili. The background shows a coffee shop counter labeled “City Espresso” and additional diners
Three students in white chef coats and gray aprons stand behind a table with culinary items. A sign in the background reads “Second Line Chili” with the name Demetta Rosenberg. Large windows provide natural light.
Four people stand around a tall round table holding bowls of chili and canned beverages. Event flyers and napkins are spread on the table, and the background shows a crowded indoor space with food stations.
A person wearing a black T-shirt with a geometric design stands near a counter with equipment. Behind them is a sign for “Ice Treats” and another person in culinary attire at a table with a blender and coffee dispenser.
A musician in a blue shirt plays a trombone while another performer in a sparkling copper-colored gown sings into a microphone. Music stands and microphones are visible in the foreground, with large windows in the background.
Three individuals wearing colorful patterned aprons and black shirts pose with thumbs up next to a sign that reads “Steakhouse Chili,” listing ingredients and crediting Nat Moser. The background shows tables and windows with bright daylight.
Two people wearing matching dark aprons with “Lovejoy’s” branding stand next to a large sign that reads “Trio of Beans Chili” with details about the dish being vegan and gluten-free, credited to Margaret & Charles Lovejoy. The background shows a room with tables and people.
A person wearing a black shirt and orange bandana stands near a large pan of chili with a ladle inside, while another individual in similar attire is positioned slightly behind. The background shows a long table with various food items and people interacting.
Two individuals wearing black shirts, orange bandanas, and dark aprons stand behind a serving station with a large metal pan of chili. Condiment bottles are placed on the counter in front of them, and colorful autumn trees are visible through the windows.
A person in a plaid shirt pours liquid from a kettle into a cup held by another individual wearing a purple scarf. A wooden board with a lamp and condiment bottle is on the table, and other food stations and people are visible in the background.
A musician in a blue shirt plays a trombone while seated among other band members holding brass instruments. A drum set and microphones are visible in the foreground, and a projection screen with images is displayed in the background near large windows
A band performs indoors near large windows. Visible instruments include a clarinet, trumpet, guitar, and sousaphone. Microphones and sheet music are set up in front of the musicians
Person in a patterned blue shirt applies a sticker to a sign that reads “Harissa Duck Chili” with listed ingredients including tarbais, acorn squash, labneh, and sumac pita chips. Behind the sign, two people serve chili from a metal pan.
Person wearing a denim jacket and a black cap labeled “CHILBOWL” writes on a scorecard at a table. A bright yellow tote bag with the “Chef Jack’s Memorial Chili Bowl Invitational” logo is placed next to a bowl of chili.
A student in a white chef coat and gray apron stands next to a serving station with a large pan of chili and a ladle. Behind the station, attendees are interacting with other food booths in a bright room with large windows.
Sky the fox mascot wearing a Saint Paul College sweatshirt and a black hat stands with hands on hips in a busy indoor event space. Behind the mascot, people are gathered near tables with food and promotional signage.
Two individuals wearing black shirts and aprons serve chili from a large metal pan to attendees at a food station. They wear cowboy hats, and condiment bottles are placed on the table.
A group of people pose with the Sky the fox mascot in front of a Saint Paul College backdrop. The mascot kneels in front with arms outstretched, while the group stands behind in casual clothing.
Sky the fox mascot wearing a white chef coat poses with two individuals giving thumbs up. Both people wear matching aprons with colorful swirling designs. The background shows a crowded event space with orange tablecloths and attendees.
Four people stand together indoors, with one person holding a wooden award plaque that reads “Chili Bowl Invitational.” Two individuals wear colorful aprons with swirling rainbow patterns, and a presentation screen is visible in the background.
A group of culinary students and staff stand on a stage wearing white chef coats and gray aprons. Jason DeRusha with a microphone stands to the left, and a table with flowers and a Chili Bowl award plaque is on the right. A presentation screen and American flag are visible in the background.
Jason DeRusha wearing a dark blazer and gray T-shirt holds a microphone while speaking at an indoor event. A screen and large windows are visible in the background.
Three people wearing dark aprons stand together in a kitchen area with red walls. One person has an arm around the others, and a microwave and utensils are visible in the background.
Sara Johnannes in a white chef coat stands near a table where three seated individuals are engaged in conversation

The competition was spirited, with top honors awarded to Nat Moser and the Dahlia team for their Steakhouse Chili. This marks the second victory for the Dahlia team, which also secured first place in 2023. Torrance Beavers of Brunson’s Pub was named runner-up for their Pulled Bacon Chili. The event also featured creations from esteemed local chefs Joel Albrecht of Butcher and the Boar, Steven Joel Brown of Tilia, Jametta Raspberry of House of Gristle, SPC alumni Brea Daniels and Lonny Cash of Emerald Lounge, and Margaret and Charles Lovejoy with Lovejoy’s.

Beyond the main competition, guests enjoyed artisan ice cream and sorbets from MN Dairy Lab, while SPC Culinary Arts students prepared a sorbet palate cleanser for attendees. The afternoon was emceed by Jason DeRusha, with musical entertainment from The Southside Aces and Andrea White. The family-friendly atmosphere was highlighted by a special appearance from Sky, SPC’s new mascot.

The success of the Chili Bowl was made possible by the generosity of its sponsors, including Performance Foodservice, Elicit and Rational. Key donations were also provided by MN Dairy Lab, Johnson Brothers, Summit Brewing Co., Trader Joe’s, and Tangletown Gardens.

“The Chili Bowl not only highlights how our community supports culinary students but also demonstrates how committed our neighbors are in sharing the exciting things happening at SPC,” said Austin Calhoun, SPC Vice President for Advancement and Communications and Executive Director of Friends of Saint Paul College Foundation.

There is a reason this year’s event broke records: it’s because people care & share!

Austin Calhoun

SPC Vice President for Advancement and Communications and Executive Director of Friends of Saint Paul College Foundation