The Athertons, Sam Pilgrim, Martin Soderstrom & More Compete in the Continental Chili Cooking Challenge

Apr 25, 2020
by ContinentalMTB  

Along with Netflix binge-watching, staying fit (more or less), and cleaning the house, cooking is a popular activity to fill up time in lockdown. It's also one thing that makes us all equal in a way, everyone has to do it right now! We decided to create a challenge for some of the riders in the Conti Family to find out who cooks the best Black Chili with that special Grip on taste.

We'll be pitting these top riders together in a bracket-style 'knock out' format over the next two weeks to determine who is the finest chef of them all. Follow along on the action with Matt Jones as he hosts the challenge over on the Continental MTB Instagram.


1. Lukas Knopf VS Max Fredrikkson
2. Sam Pilgrim VS Richie Schley
3. Rachel Atherton VS Charlie Hatton
4. Gee Atherton VS Martin Soderstrom
5. Marina Zechner VS Elias Schwarzler
6. Mark Diekmann VS Seth Stevens
7. Nina Peaches VS Fabio Schafer
8. Mille Johnset VS Meek Boys

The key challenge is, how do you cook a chili that is black but not burnt?

Find out the best way to add the extra bit of flavour, the extra Grip that makes each chili special...

Step 1:
Everyone from the Conti Family will create a story piece for Instagram. YOU will then be able to vote to determine the top four contenders!

Step 2:
These four contenders will individually cook their Black Chili on Instagram LIVE, hosted by Matt Jones.

Step 3:
After voting on Instagram who the two final contenders will be, the final two will cook against each other LIVE on Instagram. Make sure to follow @conti_mtb to watch this all unfold!

The criteria for voting should be:
• entertainment factor
• blackness of chili
• what gave the dish the extra grip


  • 47 3
 Wait... aren’t almost all of them European? And they are cooking Chili? I love it.

Won’t the brits just end up just making plain boiled potatoes?

The Germans: I don’t see why this is entertaining, food made with spices will upset your digestive system and hamper cycling performance.

Swedes: When do I add Herring?
  • 28 2
 You are aware that cool ranch Doritos and Mountain Dew mixed together in a bowl as a national cuisine doesn't qualify you to talk trash about other countries right? Wink
  • 10 5
 @Patrick9-32: bro bro, bro, bro .... you see that little flag by your name? See how its a UK flag? Well thats called a 'shit food flag' bro. It means you never get to make fun of another countries food ever.
  • 11 1
 @atrokz: Did you have Tim Hortons for breakfast, lunch, dinner or all three today bro?
  • 5 1
 @Patrick9-32: hey man I'm not the one making fun of other cuisines. But I'll counter you with poutine and drop the mic as you run away.
  • 3 0
 No. Wait. I am. I am making fun of other cuisines .....
  • 3 1
 @atrokz: Chips with cheese and gravy is an English staple, I only need to run away as far as the nearest chippie haha.
  • 2 0
 @Patrick9-32: well damn we have something in common on top of having shit food flags. Haha
  • 1 0's the melting pot food of the world. Just throw it all in there.
  • 1 1
 @Patrick9-32: Hey man, we know that urine covered drywall with fried fish is extremely popular in your country.
  • 1 0
 @Ajorda: I... I don't even know in what way you were trying to be funny but it is safe to say it failed.
  • 1 0
 @Patrick9-32: Essentially - your food is bad and you should feel bad.
  • 47 1
 Sam Pilgrim VS Richie Schley is quite possibly the most epic match up of our lifetimes.
  • 17 2
 Sam will surely bring the heat but i want to see them eat their conti infused chili so we can see what type of new compound it creates when it comes out the other end.
  • 17 0
 I haven't watched yet, but if this isn't an elaborate setup for a "Look at the thyme!!!" pun, I'll be disappointed.
  • 4 0
 “The danger pan this afternoon”
  • 18 7
 I wonder if they can cook up a GRIM DONUT review.
  • 5 2
 Maybe they are taking their time to do a quality job, so it doesn't come out half baked
  • 12 0
 @SammytheSalmon: It must be one of those slow roast 4 month pressure cookers.......
  • 3 1
 @dldewar: low and slow baby, low and slow
  • 1 0
 We’re too impatient. I think they’ll release after we all simmer down
  • 4 0
 Wasn't there already a challenge going in the comment section about an Industry Nine article last week? Top comment in this one:
  • 5 0
 It's a conspiracy!!
  • 1 0
 My first thought when I saw was wait did we do this? They stole our idea! Love it
  • 1 0
 Yeah I was gonna say that that comment thread inspired this chili cookoff.
  • 4 0
 Sam pilgrim will take the victory
  • 4 0
 Content king
  • 3 0
 Let's cook chili with magic. Bing. Oh it's the dream!
  • 4 0
 This is getting painful, luckily my shower works.
  • 4 1
 yeah but are you the real Jorge Posada?
  • 2 0
 @Lanebobane: Why? You didn't know everything online is real.
  • 3 0
 molasses is the key to a tasty dark chilli!

I’m gonna go whip one up right now!
  • 4 0
 Sam is (in his voice) "gonna hit this challenge HAAAAAARRDD".
  • 2 0
 79.8k followers on conti_mtb today. I’m curious if the marketing works out. Great to see sponsors and riders working on alternatives when the main Job is on pause
  • 3 1
 British Chili secret ingredient: Marmite.
This brit living in the colonies experiments with fusion cuisine and there is a synergy.
  • 2 0
 +1 Also add Vegemite to gravy for savoury goodness.
  • 3 0
 Careful! British people know how to cook a “chilli con carne” and I saw a few British riders there.
  • 3 0
 Squid ink is what you need for a black chili Wink
  • 1 0
 As a chef, who's live in both Texas and New Mexico, so I'm familiar with both green and red chile and Texas chili, I must ask - What's Black Chile?
  • 2 0
 It’s code for marketing
  • 1 3
 Most of them are European, this is going to be hilarious
  • 1 0
 @ClaytonMarkin: I work abroad on drillships and rigs where the crews are multinational. My Texan friend brought some 'Texas Death Sauce' over, so i tried a tiny amount on the end of a cocktail stick and it f***d me up good for a while
  • 7 7
 who knows, maybe continental can finally make a tire that has grip, has acceptable rolling resistance and casing won’t warp after first few rides. Gods spee!
  • 2 0
 Nah man, conti making great tires is even less likely than these guys making good chili...
  • 1 0
 Yeah, I got my trail kings a little while ago... they’ve already warped, and... well... the tread is really hard, so they don’t grip on hard surfaces, and in addition, there’s one line in the tyre where the grip just gives out when I turn. Other than that, they’re amazing, and hold air tubeless very well, but there’s pros, and cons to everything in life!
  • 1 0
 **correction: there’s pros and cons to everything in life EXEPT for Maxxis, and OneUp... they’re all just pros!**
  • 2 0
 @JacobyDH: Richie Schley almost sounded believable on his Instagram commercial!!
  • 1 0
 @curendero: well, I have to confess, once I bought the conti’s that I have now, I became kinda ignorant, and started acting like they were the best tyres on the market. Trust me, I thought they where. The first time I went on a ride with them, I wasn’t even at the trailhead, I was on a boardwalk that I’ve done 1 million times with super cheap “smart sams” and had no problem. I slid out pretty badly on a corner section, and broke my nose! By the way, the tyres were 2.4’s. Now I do have to say that the front tyre was accidentally put on reversed, so that might have an effect, but the rubber is so hard!
  • 1 0
 @JacobyDH: Thanks for the info!! Just switched from Schwalbe then back to Maxxis again!!
  • 1 0
 @curendero: yeah, Maxxis is defiantly the way to go. I’m going to keep conti’s on my trail/XC bike, because I’m hoping that they will get better with a bit of wear. Also, I should state that my tyres were pumped up to 30-40 psi, which could’ve had an effect, however my Schwalbe’s where pumped up to 40-50...
  • 2 0
 @JacobyDH: maxxis tires just work too well. They are the only tires I've run since I started riding 4 years ago. Watched a buddy try specialized tires only to cut sidewalls in a few rides. I'll be swapping a DHF for an assegai in the next few weeks. That's about as far as I am compelled to try something new.
  • 3 2
 I don't know. These riders pictured in the article are using them. You can't get enough grip whereas they can, running the same tires. You could blame these tires but apparently there is still something to be gained working on your own skill. Or downvote me here, if you think that is going to help you Wink .
  • 2 1
 @vinay: no. A good XC or intermediate tire has less grip than a good tire with big knobs. The value of XC or intermediate tire is determined by how much grip it provides in the designated conditions and how predictably it breaks off outside of them, like when pushed beyond it’s grip limit. It comes down solely knob pattern design, compound and casing. Majority of MTB tires from continental suck in each single area. You are capable of carrying more speed on Bonty XR2 or Ardent race than on Conti Trail King (or Hans Dampf) even though they have smaller knobs. Because they break away better, instead of just letting go. I haven’t tried Der Kaiser but I am told it is the only Conti tire that works. So if you want to work on your cornering or climbing skills with a tire that makes you go loose, buy one that talks to you. Conti XKing, Mking, trailking, most Schwalbes just let go. Get Bontragers XR2-3-4 or Maxxis Ikons/ Ardent race. Kt this pish
  • 2 0
 Johnny Cash comes to mind,BROF
  • 1 0
 Why are you showing just one eye??
  • 1 0
 Secret ingredient, squid ink! :-)
  • 3 0
 My thoughts. And black beans. Blackest chili ever.
  • 1 0
 Meek boys rule!
  • 1 1
 They must be getting desperate for traffic on their page
  • 1 0
 Or, people are just looking to have fun.
  • 1 0
 So it has come to this.
  • 3 3
 Do Europeans know what chili is, or what it's supposed to taste like?
  • 6 9
 Anyone else repulsed by the idea of Brits trying to cook chili?
  • 2 0
 Ain't exactly hard mate. Once you've boiled your trotters and grated your turnips the rest is plain sailing.
  • 1 0
 I'm sure they'll leave paint chips and fish flavored wood out of it this time around Wink
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