Beans, beef, and bragging rights: Future Operations Chief wins Battle of the Bowls

PICATINNY ARSENAL, N.J. - What began as a series of friendly internal chili cook-offs across the installation culminated in a full-scale battle of beans, beef, and bragging rights as the Portfolio Acquisition Executive Agile Sustainment and Ammunition (PAE AS&A) hosted the post-wide Chili Championship inside the Shields Conference Room, Oct. 26.

Each participating organization first held its own internal competition to select a single culinary champion. Those winners then advanced to the final event, where slow cookers lined the tables like a particularly delicious motor pool formation and the aroma of simmering spices could reportedly be detected several buildings away.

Three guest judges faced the difficult mission of tasting each entry, evaluating competitors on flavor, aroma, texture, heat, and the always subjective but critically important category of “Would you risk a second bowl before returning to work?”

Judges sampled each chili entry anonymously, without knowing the identity of its contestant to keep the playing field even.

The panel, consisting of Col. Steve Adcock, Portfolio Management Executive for Ammunition and Energetics, Col. Joshua Headley, Project Manager Soldier Lethality, and Marty Kane, retired Picatinny Arsenal employee and member of the Picatinny Enhancement Coalition, performed admirably despite the operational hazards associated with multiple helpings of chili after lunch.

Contestants guarded their recipes closely, offering only vague descriptions such as “a family secret,” “a little smoke,” and “don’t ask too many questions about the peppers.”

The perennial debate over whether beans belong in chili added an extra dash of friendly rivalry to the contest.

Chilis entered into the contest varied in flavor and heat levels. Two judges detected an unexpected sweetness in Maj. Elizabeth Ryan’s entry and declared the chili “dessert-like,” apparently one spoonful away from requesting a scoop of vanilla ice cream.

After careful deliberation, the judges awarded the top prize to Col. Vinson Morris, PAE AS&A’s Future Operations Chief.

Morris’ winning recipe combined Andouille sausage, Italian sausage, and ground beef, creating what one attendee called a “three-part joint force of protein.” The chili delivered a robust flavor profile with enough spice to command attention without requiring a safety briefing or emergency hydration plan.

After winning the chili cookoff, Morris received a 3D-printed trophy which he intends to defend in next year’s competition.

Flutura Berisha, representing U.S. Army Combat Capabilities Development Command (DEVCOM) Armaments Center, brought the heat and a two-time winning chili to match, but ultimately did not have enough firepower to outmatch Morris.

When asked for comment on the devastating loss, Berisha, who works for the Armaments Center’s Propulsion Research Branch stated, "I'm speechless and still trying to take it all in. I'm just fortunate to have competed against strong chili cookers and enjoyed the community I experienced that day."

The event gave organizations across the Arsenal an opportunity to build camaraderie, display culinary talent, and settle one of the Army’s most enduring informal debates: whether chili is best judged by heat, heartiness, or the number of meats it can responsibly contain.

Participating organizations including PAE AS&A headquarters, Project Manager Soldier Lethality, U.S. Army Combat Capabilities Development Command (DEVCOM) Armaments Center, U.S. Army Garrison Picatinny Arsenal, Project Manager Combat Ammunition Systems, Project Manager Close Combat Systems, Project Lead Joint Services, and the Director of Integration.