We Hope You Enjoy the 2013 Chili Cook-Off Recipe Book

Downtown Kalamazoo, Incorporated is pleased to provide programming that makes downtown a fun des na on. Our annual Chili Cook-Off event is possible through the full support of each of the par cipa ng stores, restaurants, and offi ces who have prepared the tas ng samples out of their own me and resources.

The Chili Cook-Off is a TASTING ac vity, and that is why it’s so fun to share these recipes in this annual cook book so you can enjoy a full bowl or pot. Some of the recipes have been a part of our businesses for years, other’s are an employee’s favorite recipe, and others have been a signature chili - “tried and true.” When you sit down to enjoy the chili at your home, we hope you recall the good cheer found in Downtown Kalamazoo - from our businesses to your home.

Come downtown o en to shop, eat, and experience the uniqueness of what we are so proud to off er every day. Also, take a minute to let us know how you like our cook book....we have been producing a Chili Cook-Off recipe book since 2008.

Downtown Kalamazoo, Inc141 E. Michigan Ave. Suite 501

Kalamazoo, MI 49007269-344-0795 | DowntownKalamazoo.org

2013 Chili Cook-Off Sponsors

Offi cial Recipe BookJanuary 19, 2013

Downtown Kalamazoo’s Annual Chili Event

Bella Patina

Baird’s Award Winning White Out Chilli

1 Lb. ground turkey cooked2 (16oz) jars of great northern beans w/ juice16 oz. shredded pepper jack cheese16 oz. quesadilla cheese shredded1 large onion diced2 small cans diced chilies4 chicken bouillon cubes1-2 jalapeños fi nely diced2 tbs. ground cumin2 tbs. chili powder12 oz. green salsa4 cup whole milk1 s ck bu er

Add all ingredients except cheese. Cook on med. for 1 hour. Add cheese when chili is hot, cook for addi onal 30 min. on simmer or un l cheese is fully melted and incorporated.

Garnish w/1 bunch scallions dicedShredded cheeseSour creamBlue Tor lla chips

Chef Tim WilliamsAssistant Kurt Droppers

125 South Kalamazoo Mall, Suite 302Kalamazoo, MI 49007 (269) 381-0592

Central City Tap House

Recipe by Chef Aaron SmithCentral City Tap House & Epic Bistro

Wild Boar and White Bean Chili20 # Wild Boar1 C Garlic6 C Onions, Diced6 C Bell Pepper, Diced3 #10 Can White Beans3 #10 Can Diced Tomato¼ C Cumin½ C Dried Oregano¼ C Dried Thyme¼ C Smoked Paprika¬¬¼ C Coriander¼ C Chili Powder½ C shishito pepper pasteSalt and Pepper to taste

Brown wild boar in a heavy bo om stock pot with all seasonings un l cooked. Add onions, garlic, bell pepper and shishito pepper paste. Cook for about 5-7 minutes un l onions are translucent. Add beans and tomato product and bring to a boil. Lower heat to simmer and cook un l moisture has evaporated and chili is to your desired thickness. Garnish with scallions, white cheddar and grape tomatoes.

Central City Tap House359 S. Kalamazoo Mall(269) 342-1300www.millenniumrestaurants.com

ZAZIOS CHILI RECIPE

1 ½ pounds ground pork2 tablespoon extra virgin olive oil¼ cup chopped onion½ cup diced red bell pepper½ cup diced yellow bell pepper½ cup diced green pepper 1 (4 ounce) can stewed tomato1 cup garbanzo beans1 cup cannellini beans, cooked2 tablespoons chili powder4 Jalapenos, chopped1 teaspoon cumin½ oz chopped garlic1 teaspoon coriander1 teaspoon red pepper fl akes1 teaspoon cayenne peppersalt and black pepper to taste3 chicken stock

In a large stock pot, brown ground pork in extra virgin olive oil. Add all peppers, onion, garlic and spices to the browned pork and mix thor-oughly. Allow the peppers and onions to cook un l tender. Add stewed tomatoes, garbanzo beans, cannellini beans, and chicken stock. Let chili simmer for 30 minutes, un l thick. Enjoy with friends and family!

Spice Ra ng: Medium

Zazios100 West Michigan AvenueKalamazoo, MI 49007(269) 384-2650

Brisket and Pork Chili

3 tsp. cuminPinch of saltPinch of oregano1/4 tsp hot mustard (dry)1-1/2 whole garlic bulbs1 (12 oz.) can Hunts's tomato sauce1 (12 oz.) can Hunts's whole tomatoes, undrained3 green chilies1/2 oz. Tequila1 (12 oz.) bo le stout beer4 white onions10 lb lean brisket2 lb. fresh pork (ground)2 (1.7 oz.) bo les chili powder2 beef bouillon cubes1/2 tsp. brown sugar

METHOD:Chop onions, garlic and chilies fi ne. Chop brisket: brown brisket and onions in 4 tbsp vegetable oil. Add rest of ingre-dients. Cover and simmer 3 hours. s rring occasionally dur-ing fi rst 2-1/2 hours. Let chili remain untouched during last 30 minutes of cooking.

Makes 15 servings.

Gazelle Sports214 S Kalamazoo Mall(269) 342-5996www.gazellesports.com

Comensoli’s Gardem Gate

Sweet Potato Black Bean Chilli1 lb. uncooked bulk chorizo (or remove casing)1lb. Flank Steak (Broiled and diced ½ cubes)1 large yellow Spanish onion (Chopped)1 6oz can diced green chilis1 large jalapeno (seeded and chopped)1 16 oz. can tomato sauce3 large sweet potatoes (peeled and diced ½ inch cubes)1 16oz can diced tomatoes2 15 oz. cans black beans (drained and rinsed)1 lb. Corn2 cups Beef stock or broth2 tbls. Chili powder1 tbls. Spanish Oregano1 tbls ground Coriander1tbls. ground Cumin1 tbls. Spanish Paprika1 ½ tbls kosher Salt½ tbls Black Pepper¼ cup lime juice

In large stock pot brown chorizo, onions and jalapeno peppers un l chorizo is cooked. While Chorizo is brown-ing, toast spices in low oven or in a low heat frying pan. (To bring out rich fl avor of spices) Add the spices and all the rest of the ingredients, except lime juice to stock pot. S r to combine, cover and cook for 6 to 7 hours.

Kalamazoo Beer Exchange211 E. Water St.(269) 207-6069

Kalamazoo Beer

ExchangeChili Keystone Community Kickin Chicken Chili

1 Smoked Chicken (or Ro sserie Chicken)1 Chopped Large Onion 2 Teaspoons of Chopped Garlic 1 1/2 Teaspoons of Ground Cumin 1 Teaspoon of Oregano 1 Teaspoon of Chili Powder ½ Teaspoon Jalepeno Powder2 cans of diced tomatoes2 15.5 oz Cans of White Northern Beans 1 15.5 oz Can of Cannelloni Beans 48 oz of Chicken Stock or Broth 2 Small Cans of Diced Green Chili Peppers1 Tablespoon Olive OilSalt and Pepper to taste

Remove the chicken skin and shred the meat. Sauté the onion and garlic in 1 tablespoons of olive oil un l translucent over medium heat. Takes 3 to 5 minutes. Add the cumin, oregano, chili powder, jalapeno powder, and shredded chicken. S r so the spices and chicken get mixed well. Add the chicken broth, beans, green chili peppers, and tomatoes.

S r and let simmer for at least 1/2 hour.

Keystone Community Bank107 W. Michigan Ave.(269) 553-9100

Gibson Girl

Mangia Mangia

Eat Italian ...Enjoy Life!

Mangia Chili

1 10oz.can chili beans1 10oz can kidney beans 1 10oz can pinto beans(all beans drained and rinsed)2 medium green peppers1 medium red pepper1 medium yellow pepper2 jalepeno (seeded) fi re roasted1 large white onion diced1 bunch fi nely chopped cilantroPlus a secret ingredient

Base:6oz tomato paste1 #10can peeled tomatoes not drained2 tsp salt1 ½ tablespoon cumin1 Tablespoon pepper1 teaspoon chili powder1 cup tomato ketchup¼ teaspoon cayenne pepper1 can lager beer1 lb. ground beef½ lb. ground pork½ lb. chorizo2 bulbs minced roasted garlicMix with lovin! Spice Ra ng: MILDLY ZESTYMangia Mangia209 S Kalamazoo Mall(269) 226-3333www.mangiamangia-kazoo.com

Uno, Dos, Tres Chili

Heat in a Dutch oven 6 Tbsp. corn oilAdd 2 large onions chopped cook 4 minutes s rringAdd 2 pounds ground round 2 clove garlic on a toothpickBrown over medium-high heat s rring o en 5-10 minutes or un l beef crumbles and is no longer pink.Add 4 or 5 cups stewed tomatoes2 (8oz) cans tomato sauce1 (16oz) can black beans undrained1(15.5oz) can small red beans undrained1 Tbsp. yellow mustard1 tsp. salt2 Tbsp. chili powder2 tsp. cayenne pepper1 ½ tsp. ground cumin1 tsp. sugar

Simmer un l thick (about 1 hour), s rring occasionally. Remove the garlic with the toothpick. Serve!

Spice Ra ng: MEDIUM

Michigan News Agency 308 W Michigan Ave (269) 343-5958www.michigannews.biz

Monaco Bay Tropical Chili Recipe

5 medium onions diced3 red peppers diced2 cans stewed tomatoes (16oz)2 cans red kidney beans drained (16oz)1 cup pineapple juice1 can pineapple chunks chopped (16oz)3 mangos peeled and diced2T chopped fresh garlic1t white pepper1t cayenne pepper2t kosher or sea salt2T chili powder

Method:1. Mix all dry spices together in separate dish2. Heat a large bo om pot over high heat. Add ground sirloin. While browning the meat, break into smaller pieces and add on-ions, garlic, and red pepper. 3. Turn down heat to medium and add half the dry spice mix. 4. A er meat is cooked thru and the veggies are so ened and translucent, pour contents in to colander and drain off excess fat and discard 5. Place mixture back in the pot and add remaining ingredients and bring to a simmer6. Add remaining spice mixture and cook uncovered for 15 or 20 minutes or un l chili reashes the desired consistencyYield: Approx. 1 gallon

Monaco Bay310 E. Michigan Ave.(269) 384-6044www.monacobay.biz

Michigan Cherry Chili

1 lb. ground turkey or beef; or 1 package “Smart Ground Original” or other meat subs tute1 can (8 oz.) tomato sauce1 can (14.5 oz.) Hunt’s Diced Tomatoes with Green Pepper, Celery & Onion1 jar (8-9 oz.) Cherry Republic Original Salsa 2 tsp. chili powder or to taste1 cup shredded mild cheddar cheese or cheese subs tute for garnishSalt to taste

Brown the meat or prepare the meat subs tute according to package direc ons. Put the “meat” and all of the canned/ bo led ingredients into a crock-pot. Add the chili powder, s r it up and give it a taste. Add more chili powder and salt as desired. Plug in the crock-pot and go have a “Great Winter Adventure” for an hour or so. When you are ready to eat, serve into bowls and add about ¼ cup of the cheddar cheese or cheese subs tute to the top of each serving as desired for garnish.

This chili is on the mild side; you can use the new “Cherry Republic Hot Salsa” if you want more spice. You can also add a can (15-16 oz.) of kidney/chili beans. Some varie es of chili beans come in different spiciness levels, so you can choose the level of “heat” you want. We o en serve with tor lla strips and more salsa, yum! Serves 4.

SPICE RATING: MILD

Nature Connec on359 S Kalamazoo Mall #102(269) 567-2873www.natureconnect.com

Water Street Coff ee Joint’s Bowl of Red

Tomato Juice Reduc on:4 qts Tomato Juice1/4 cup Dried Guajillo Pepper, stems and seeds removed3/4 cup Yellow Onion, chopped 4 Cloves Garlic, smashed1/2 cup Fair Trade Organic Mexico Altura Chiapas Coff ee Beans

Bring the ingredients of the Tomato Juice Reduc on to a boil, simmer un l reduced by half, strain, and reserve. Yields 8 cups.

Sear beef in enough oil to prevent s cking un l all surfaces are cooked. Add yellow onions and s r un l onion starts to color, then add garlic and cook for 2 minutes while s rring. Next add beef broth, bring to a boil, cover, and simmer for 30 minutes.

Add the Tomato Juice Reduc on, salt, chili powder, paprika, cumin and cayenne pepper (vary spice amounts depending on personal taste). Bring to boil, cover, simmer 45 minutes, and refrigerate overnight.

The next day skim the fat from surface, bring to a boil, reduce heat, add½ cup Masa Harina, and simmer 30 minutes. Add more beef broth if needed to prevent s cking. This is a thick, chunky chili.Yields 2.5 gallons

Water Street Coff ee Joint315 E. Water Street(269) 373-2840www.waterstreetcoff eejoint.com

Bella, Beer and Bacon Chili

INGREDIENTS:

2 slices thick-cut bacon, fi nely chopped1 large onion, fi nely chopped1 glove garlic, minced1.5 pounds of ground round1 tbs chili powder1.5 tsp smoked paprika1.5 tsp cayenne pepper1 tsp salt14.5 oz crushed tomatoes8oz tomato sauce1 cup dark IPA beer1 tsp Worcestershire sauce1 14.5 oz pinto beans, drained and rinsed

DIRECTIONS:In a large pot, over medium/high heat, cook the bacon, s rring un l it starts to brown. Add onion, lower heat to medium, cover, s rring occasionally un l onions are translucent. Uncover pot, s r in garlic. Increase heat to medium/high and add ground round and cook un l it is no longer pink. Add spices and salt and s r into meat. Add tomatoes, tomato sauce, beer and Worcestershire sauce and bring to a boil. Reduce heat to medium-low, cover par ally and cook for 45 minutes to an hour. Add beans and cook for 15 minutes, uncovered. Enjoy!

131 W. South StreetKalamazoo, MI 49007(269) 343-6900

Ingredients:12 lbs Beef Chuck, trimmed and diced in 1/2 inch cubesVegetable Oil, as needed2 lbs Yellow Onion, diced3/4 cup Garlic, minced8 cups Beef Broth8 cups Tomato Juice Reduc on3 T Kosher Salt1 cup Chili Powder1/2 cup Smoked Paprika1/3 cup Ground Cumin 3 T Ground Cayenne Pepper1/2 cup Masa Harina

Good Ole Boy Chili(Thanks to Herb Thompson,

via Judy Kletzien, for the recipe)

Brown in pan:1 lb pork sausage - drain and remove from pan1/2 lb venison stew meat (or beef stew meat) - drainAdd pork sausage to the stew meatAdd 1 cup of water and simmerAdd one large onion - cook un l tender

Add:2 tbsp. mexican hot chili powder2 tbsp. brown sugar1 can stewed tomatoes2 standard size cans of chili beans

Do Not boil the soup - once the beans are added - simmer on low heat.

Before serving - add 4 stalks of diced celery and 1/2 green pepper, diced.

The Spirit of Kalamazoo128 Portage Street(269) 382-6249www.spirito alamazoo.com

White Chicken Chili (Thanks to Angela Miller for the recipe)

4 chicken breasts boiled & cubed2 cups chicken broth 2 cans of northern beans, rinsed & drained2 jars of salsa, any kind (I used Tos tos brand)1 pkg bacon, cooked & crumbled2 cans of green chili's, not drained1-2 jalapenos (op onal)1 Tbsp. chili powder1/2 Tbsp. cuminHandful of fresh chopped cilantro

Combine everything in a stock pot and simmer on medium/low heat un l all the fl avors have combined. You could top each bowlful with sour cream.

Enjoy!

The Spirit of Kalamazoo128 Portage Street(269) 382-6249www.spirito alamazoo.com

Gibson Girl

Shaya Chili 2 LB Ground Pork2 LB Ground Turkey1 Can Diced Piquillo Peppers3 EA Habenero4 EA Roasted Pablano Peppers1 Large Spanish Onion3 T. Chopped Garlic2 Cans of Diced Tomatoes 1 ½ Gallon of Chicken Stock3 C. Garbanzo Beans3 C. Cannellini Beans1 Bunch of Cilantro6 EA limes, juiced

Prepara on: 1) Brown the pork and turkey, drain off the extra fat2) Add the habeneros, onions, garlic. Saute un l so .3) Add Coriander, Cayenne, White Pepper, Cumin, Chilli Powder, Salt and Brown Sugar. Saute for 5 minutes.4) Add Piquillos, Tomatoes, Chicken Stock and bo le of shaya. 5) Bring to a boil. Reduce heat to low and simmer for 1 hour.6) Add the beans, cilantro and limes. Remove from Heat and Serve.

Our Shaya, Verdejo wine is available for purchase- $8 glass/$38 bo le

The Wine Lo 161 E. Michigan Ave.(269) 343-9227

Wild Bull Chili Recipe

1.5 pounds ground beef1 tbls. Canola oil2 large onions diced3-4 cloves garlic1ea med. Size green, red, yellow peppers¼ C. chili powder2 tsp. cumin1-28oz can crushed tomatoes1 fresh jalapeno pepper minced1 can 28oz red kidney beans 1 C. fresh cilantro Salt and pepper to taste

Yields approximately one gallon.

Wild Bull Saloon and Steakpit139 S. Edwards Street(269) 978-8451www.wildbull.biz

1 T Coriander1 t Cayenne2 t. White Pepper1 T Cumin4 T Light Chili Powder3 T Kosher Salt½ C. Brown Sugar1 Bo le of Shaya, Verdejo Wine

Alex’s Spicy Chorizo Chili(with vegetarian op on)

INGREDIENTS:

4 cans chili beans1 pound ground beef (browned and drained)*1 pound Chorizo (browned and drained)*1 green bell pepper chopped1 red bell pepper chopped1 ancho pepper chopped2 medium onions chopped4 tomotoes chopped (or 2 cans diced)2-3 cloves of garlic crushed1-3 tsp chili power (to taste)1-3 tsp cumin (to taste)1-2 tsp black pepper (to taste)Salt (to taste) 1 cup Shiraz wine1 can beef or vegetable broth (op onal)

DIRECTIONS: Brown and drain meats. In large pot, combine beans, pep-pers, onions, tomates, include liquid from cans. Bring to a simmer, add meats and s r. Add spices to taste. Add wine. Let simmer half hour. Add broth if chili becomes too thick or burns on bo om. Best if le overnight in refridgerator.

*Subs tute soy crumbles or other meat alterna ve for veg-etarian op on

White Bean Chicken Chili

“Canned white beans and cooked chicken meat are mixed in chicken stock with toma llos, green chilies, chopped tomatoes, and fresh corn kernels in this lightly seasoned chili.”

INGREDIENTS:

2 tablespoons vegetable oil1 onion, chopped2 cloves garlic, minced1 (14.5 ounce) can chicken broth1 (18.75 ounce) can toma llos, drainedand chopped1 (16 ounce) can diced tomatoes 1 (7 ounce) can diced green chiles1/2 teaspoon dried oregano1/2 teaspoon ground coriander seed1/4 teaspoon ground cumin2 ears fresh corn1 pound diced, cooked chicken meat1 (15 ounce) can white beans1 pinch salt and black pepper to taste

DIRECTIONS:1. Heat oil, and cook onion and garlic un l so .2. S r in broth, toma llos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

The Gatsby Nightclub310 E. Michigan Ave.(269) 312-7246www.thegatsby.biz

Not Yo Momma’s Chili

Ingredients:

1lb Slow Braised Brisket1 Spanish Onion2 Fresh Jalapeno2 Fresh Garlic Cloves3 Cups of Kidney Beans3 Cups of Black Beans2 Cups of Fire Roasted Tomatoes½ Cup of Beef Base1 Cup Tomato Paste½ Tablespoon Salt½ Tablespoon Crushed Black Pepper½ Tablespoon Cayenne Pepper1 Tablespoon Chili Powder1/5 Gallons of Water

Spice Ra ng: Medium

Old Burdick’s Bar and Grill100 West Michigan Ave.(269)-343-0032www.oldburdicks.com

Kimchili

Ingredients:2.5# Pork Shoulder, Ground or Diced, if diced, braised½ Cup Vegetable Oil1 6 oz. can tomato paste4 Tablespoons Chili Powder3 Tablespoons Spanish Paprika2 Tablespoons Ground Cumin2 Tablespoons Ground Coriander1 Tablespoon Dried Oregano2 Tablespoon Salt1 Teaspoon Black pepper1 Teaspoon Cayenne1- 12 oz bo le Bell’s Two Hearted Ale1 large yellow onion, diced

Direc ons:1. Brown ground pork in large Dutch oven or stockpot. If using chunks, season well, brown on all sides, and braise un l tender using water, chicken stock, or beer.2. Remove pork from pot, add olive oil and heat over medium-high heat un l shimmering, not smoking. Add tomato paste and all spices, s rring with wooden spoon un l spices are fragrant and tomato paste begins to darken. 3.Add onion and peppers, sauté for a minute or two, s rring constantly.4. Deglaze pan with beer, add tomatoes, beans, sugar and chicken stock and simmer for 2-3 hours over low heat.5. Add SECRET INGREDIENT, con nue to simmer 1 minute, season to taste with salt and pepper.

Spice Ra ng: Medium

Webster’s Prime100 W. Michigan Ave.(269) 343-4444www.webstersrestaurant.com

2 green or red peppers, diced2 Poblano Peppers, seeded and diced8 Cloves Garlic, minced½ Cup Sugar2- 28 oz cans Whole Peeled Tomatoes, crushed between fi ngers4 Cups black beans, rinsed1 Quart high quality chicken stock2 Cups SECRET INGREDIENT

Vegan Red Chili

1 lb dried pinto beans (picked over, rinsed, and soaked over-night)3 quarts vegetable stock2 bay leaves1 whole ancho chili1 jalapeno choppedgound black peppersea salt1/4 C olive oil2 large onion diced3 green bell pepper diced1 T cumin seeds2 t ground cumin2 t ground coriander1/4 t cayenne2 t sweet paprika1/2 t smoked paprika1 T chili powder1/2 t oregano3 garlic cloves chopped16oz chopped tomatoes1/4 C tomato paste2 T vegan worcestershire sauce1 1/2 t wheat-free tamari2 T maple syrup (or molasses)

Procedure:

Drain soaked beans and rinse well. Place them in large soup pot then add stock to cover beans to a depth of 1 1/2 inches. Add bay leaves, ancho chili, jalapeno pepper, and lots of black pepper. Bring to a boil then turn down to a simmer and cook covered on low for 1 1/2 to 2 hours un l beans are tender. In a saute pan cook the onions and peppers in olive oil un l so , then add all the remaining spices and cook on low s rring constantly. Add garlic and cook un l fragrant about 30 seconds. Add this mixture to the beans roughly 30 minutes before the beans are cooked through. Deglaze the saute pan with some stock and add that to the beans too.

Add the chopped tomatoes, tomato paste, worcestershire, tamari, salt to taste (it can require quite a bit), and maple syr-up to the beans. Simmer par ally covered un l seasonings are well blended and beans are tender, 30 to 45 mins. Pick out the ancho chili and bay leaves. Mash a couple spoonfuls of the beans to thicken it a bit.

Serve hot with cornbread for the ul mate chili experience.

Kalamazoo’s People’s Food Co-op507 Harrison Street269) 342-5686

MR. KLUG'S WORLD-FAMOUS MLIVE CHILI RECIPE

Ingredients:

3 pounds of stew meat1 large can Brooks hot chili beans1 large can crushed tomatoes1 or 2 jars hot salsa2 cans red kidney beans2 cans pinto beans3 cans black beansBlack pepper to taste

In large pot - add 2 tablespoons olive oil - turn to medium heat - brown stew meat for 10 minutes

Add Brooks hot chile beans, crushed tomatoes and hot salsa - simmer for 1 hour

Rinse red kidney beans, pinto beans and black beans - add to pot and simmer for 2 hours - s r every 30 minutes

Serve with chopped Spanish onions, sour cream, black pepper and Fritos.

Kalamazoo Gaze e300 S. Kalamazoo Mall(269)-381-5100kalamazoogaze e.com

APPLE CRANBERRY HARVEST CHILIIngredients:

16 oz. Thick salsa (I used Chipotle)1 16 oz. can crushed tomatoes1 16 oz. can Black beans1 16 oz. can yellow hominy32 oz. vegetable broth1 peeled and diced granny smith apple1/3 cup cranberry sauce1TBSP unsweetened cocoa powder3 TBSP chili powder

Simmer salsa, vegetable broth and diced apple for 20 mins. Add all other ingredients and heat thru. Chili will thicken as it rests. Enjoy with chips or over rice. Yummy….

Terrapin237 S. Kalamazoo Mall 269-383-4330www.terrapinimports.com

Smokey Beef ChiliBy Chef Paul

Ingriedients: 5 white onions (small dice) 1/4 cup chopped garlic 4 cups blistered tomato paste 3 pounds le over smoked brisket 1 can red beans 14-18 smoked serrano peppers (deseeded & chopped)2 gallon beef stock 1/2 cup mild chili powder 1/4 cup hot chili pepper Prime rib drippings (as we get them)Yield: 3 gallons Method of Prepara on: 1) Saute onions and garlic in olive oil 2) Add diced beef, serrano peppers, beef stock, red beans, and sea-soning. Add prime rib drippings if available. 3) Thicken with roasted tomato paste, taste, and properly cool

The Union125 South Kalamazoo Mall (269)-384-6756

Chili:2 cups diced onion1 T ground cumin1 T minced garlic2 tsp dried oregano3 canned chipotles in adobo, pu-reed4 cans black beans, rinsed and drained6 cups beef or chicken broth2 cans diced tomatoes1/4 c freshly squeezed lime juicechopped cilantro

Black Bean Sausage Chili

Sausage:1 1/2 T paprika2 T minced garlic3 T dry sherry2 T red wine vinegar2 tsp ancho chile powder1 tsp ground cumin1/2 tsp dried oregano1/2 tsp ground coriander1/2 tsp black peppersalt, to taste1 pound ground pork1 pound ground beef or turkey

Combine all sausage ingredients and refrigerate overnight.

When ready to cook the chili, heat fat of choice in a large pot (le over bacon grease is best, but anything will do) over me-dium heat and brown sausage.

Add onion, garlic, cumin, oregano, and chipotles. Cook un l on-ion is tender.

Add beans, broth and tomatoes and bring to a boil.

Reduce heat and simmer, par ally covered, for 45 minutes.

S r in lime juice and cilantro.

Eat.

The Tudor House Tea and Spice352 S. Kalamazoo Mall(269) 978-3475

Making Chili:

First take a large cooking pot and on VERY low heat combine cream of chicken soup and chicken broth. Next in a skillet pan melt a tablespoon of bu er then add chopped celery & onion, cook un l onion is translucent.

Place cooked celery and onion into the large cooking pot. In same skillet pan melt another tablespoon of bu er then add chopped chicken tenders, also add salt, pepper and chili powder to taste. A dash or two of salt and pepper but be a bit over zealous with the chili powder. Once the chicken is almost done cooking add the can of chicken and break it up so that it's shreaded, you can add more chili powder at this point and some more salt.

Once the chicken is cooked add it to the cooking pot, raise the heat to medium. Add to the cooking pot the sweat corn, great northern beans, red kidney bean, cannellini beans and chili beans. Mixed everything well withspoon- be careful not to let the chili boil (it can thin out the chili).

Cook on medium heat for about 30 minutes, occassionally s r-ring and watching for boiling (a li le bit is fi ne but if it's a rolling boil, then lower the heat). A er 30 minutes lower the heat to low again then add cumin and green chilis. Mix well and let sim-mer for 10 - 15 minutes.

If chili seems too thin, turn off heat and let chili stand for about 10 mintues to give it me to thicken up. When chili is good to eat garish with paprika and cheese, and have your eyes opened to the world of chicken chili!

RXop cal125 S. Kalamazoo Mall

Eye-Opening Chicken Chili by Sarah & Jackie

Ingredients:Bu erSaltPepperChili Powder1 package of boneless/skinless chicken tenders or chicken breast (roughly1 pound), chopped into small bite sized pieces2 stalks of celery, chopped1 small onion, chopped1 large can of chicken (or 2 small cans)1 can of cream of chicken soup (14oz)1 can of chicken broth (14oz)1 can of yellow sweet corn, drained1 can great northern beans, undrained (15oz-not the huge jars)1 can of red kidney beans, drained AND rinsed2 cans of cannellini beans, drained AND rinsed (white kidney beans)1 can of red medium chili beans, undrained1 can of chopped green chiles, undrained (4oz)4 teaspoons of ground cuminPaprikaShreaded Cheese (either monteray jack or pepper jack)

"We Don't Do Beans" Texas ChiliCourtesy of Johnnie Faye

INGREDIENTS:

6 large dried ancho chiles6 ounces bacon, diced1 1/4 pounds onions, chopped (about 4 cups)5 pounds of beef, cut into 2 1/2- to 3-inch cubesCoarse kosher salt6 large garlic cloves, peeled2 tablespoons chili powder2 teaspoons cumin seeds2 tablespoons of cocoa1 teaspoon dried oregano1 teaspoon ground coriander1 1/2 teaspoons coarse kosher salt1 1/2 10-ounce cans fi re-roasted diced tomatoes with green chiles (1 3/4 cups)6 oz of Mexican beer of your choice1/2 lb roasted green chili peppers of your choice (mild to hot), diced1/4 cup fi nely chopped fresh cilantro stems4 cups 1 1/2- to 2-inch chunks seeded peeled bu ernut squash (from 3 1/2-pound squash)Plenty of protein, vegetables and texture in the recipe. Don’t even think about adding beans!

DIRECTIONS:

Place chiles in medium bowl. Pour enough boiling water over the peppers to cover. Soak un l chiles so en, at least 30 minutes and up to 4 hours.

Sauté bacon in heavy large oven-proof pot over medium-high heat un l beginning to brown. Add onions. Reduce heat to medium; cov-er and cook un l tender, about 5 minutes. Sprinkle beef all over with coarse salt and pepper. Add to pot; s r to coat. Set aside.

Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, cori-ander, cocoa and 1 1/2 teaspoons coarse salt; blend to puree, add-ing more soaking liquid by 1/4 cupfuls if very thick. Pour purée over beef in pot.

Add tomatoes with juices, beer, green chiles, and cilantro stems. S r to coat evenly.

Bring chili to simmer. Simmer for 2 hours. Uncover and cook un l beef is almost tender, about 1 hour.

Add squash; s r to coat. Cook uncovered un l beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer.

Season chili to taste with salt and pepper. Tilt pot and spoon off any fat from surface of sauce.

Makes about 8-10 servings. DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered un l cold, then cover and keep chilled.

The Sta on169 Portage Street(269) 870-5226

Garden Gate Café Kalamazoo ChiliYour Café on the Mall

1 pound Ground Beef1 large Onion, diced1 Green Pepper, dicedCelery, about 1 c. dicedSpices: 1 t. (teaspoon) Salt 1 t. Seasoned Salt 1 t. Black Pepper ½ t. Garlic 1 T. (Tablespoon) Sugar 1 t. Cumin ½ t. Ground Cayenne Pepper ½ t. Paprika 2 ½ T. Chili Powder ½ t. Pepper Flakes1 medium can Tomato Sauce1 large #10 can Diced Tomatoes1 large #10 can Kidney Beans, drainedWater – about 2 cups or more

Cook and s r ground beef, onion, green pepper, and celery. Drain off fat. S r in remaining ingredients. Bring to a boil. Turn to low and sim-mer. Delicious!

Garden Gate Café Kalamazoo230 S. Kalamazoo Mall(269) 532-1692Like us on Facebook

Another Ho Mess Chili 2 1/2 lb lean ground chuck1 lb Lean ground pork (I’ve made it with all beef)1 cup onion, fi nely chopped4 garlic cloves, fi nely chopped1 can beer (12 oz.)8 oz. can tomato sauce1 cup water3 tbls. chili powder2 tbls. cumin2 tbls. beef bouillon granules or 6 cubes2 tsp. oregano2 tsp. paprika2 tsp. sugar1 tsp. cocoa, unsweetened1/2 tsp. coriander1/2 tsp. louisiana hot sauce,to taste1 tsp. fl our1 tsp. cornmeal1 tbls. Warm water1 can chili beans Combine, simmer to the right consistency. Ideally, serve with cornbread.

Spice Ra ng: Mild

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