For more than three decades, the American Petroleum Institute’s annual Chili Cook-Off has warmed Casper-area bellies while raising money for local nonprofits. And for all but the very first iteration, Brett Osborne of Smokin’ Hot Butts BBQ has been there stirring the pot.
The 33rd annual cook-off takes place Saturday, Feb. 21 at the Ford Wyoming Center, with doors opening at 11 a.m. The event has grown from a small gathering of local competitors into one of Wyoming’s largest cook-offs, drawing teams from across the state and beyond.
“It’s been awesome to see,” Osborne said. “It’s a great way to connect with people in the community and support a good cause by raising thousands and thousands of dollars for charities.”
The cook-off supports roughly 30 local nonprofits, including the Children’s Advocacy Project, the Brain Injury Alliance, Meals on Wheels, Special Olympics Wyoming, the Wyoming Rescue Mission and the Olivia Caldwell Foundation. Proceeds also fund the API’s annual scholarship program for high school seniors.
A major boost came when organizers introduced a Calcutta, where community members bid on teams they think will perform well. The auction alone often raises more than $150,000.
Osborne’s own journey mirrors the event’s growth. What began as a hobby turned into a catering business, then into the Smokin’ Hot Butts BBQ food truck in the early 2010s. He now appears at dozens of events yearly, serving barbecue throughout the community.
His specialty: brisket chili, as opposed to the more common ground beef or chicken versions. “Beef brisket is definitely our biggest seller and what we’re most known for,” he said. “I think a lot of people have a hard time cooking it correctly up here, and I believe we’ve got that figured out.”
The approach has paid off. Osborne has won first place three times and placed third once.
His advice for aspiring chili champions? Patience and restraint.
“The No. 1 rule is take your time,” he said. “In a competition setting you want to make sure everything is cooked through evenly and given proper time.”
And don’t overdo the heat. “There are some people who overdo it. Most people generally don’t want it to be super hot, and prefer a bit of sweetness, too.”
Despite the competition, Osborne emphasized the camaraderie. “Nobody is here to beat anyone, it’s all about having fun and seeing guys that you’ve gotten to know over the years. Everyone is more than happy to share ingredients—so long as they still have enough for themselves, of course.”
He encouraged locals to attend. “Come and see what it’s all about. I guarantee that if you like chili, you’ll have a good time—and you’re supporting a good cause, too.”
Tickets are available online and at the door.
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