Chili Cook-Off Time Where To Get Your Chili Fix
It’s Chili Cook-Off Time Again. City across Michigan are getting ready for the battle of the best of the best chili around.
I look forward to every year to sample delicious meaty, hot, flavor-filled, unique styles of chili. They generally tend to be in the fall and winter — nice warning bowl of chili is great on a cold day — but they can be held any time of year.
What Is The Biggest Chili Competition In The United States?
The International Chili Society (ICS) is the largest sanctioning body of chili cook-offs in the country. Every year hundreds of chili cooks compete nationwide to qualify for ICS’s season finale – the World Championship Chili Cook-off (WCCC)!
Reno, Nevada the “biggest little city in the world” became the location of The World’s Championship Chili Cook-off- now a two-day festival for the first time!
How About Locally Here In Michigan?
Michigan has many chili cook-offs, including events with other activities, cook-offs with multiple competitors, and events that benefit charities.
Here are a few to look forward to coming your way soon.
- Downtown Garden City Chili Cook-Off Community FestivalThis event takes place in the Garden City Town Center Plaza parking lot on September 7, 2024, from 10 AM–10 PM. Parking is available in the Town Center parking lot and at Garden City High School, with a free shuttle to the event.
- Grand Rapids Chili Cook-Off
- This popular cook-off will take place on Saturday, September 28, 2024, at Sullivan Field (formerly Valley Field) in Grand Rapids. The event will benefit Fans of Valley Field.
- Downtown Garden City Chili Cook-Off Community Festival on Saturday, September 7th, 10 am -10 pm
- Third Annual Old Village Chili Cook-Off in Plymouth Saturday, September 29th Liberty Street Old Village.
- Harvest Festival & Chili Cook-Off – Saturday, September 24th, 11 am to 3 pm Harbor Beach Mi
- Freddy’s Bar & Grill Rockin Roll Chili Cook-Off October 26th, 11am- 4 pm with Mich vs Ohio State game on
Radio Legend Ken Calvert’s Chili Recipe
I get requests all the time and my buddy Ken Calvert had no problem sharing his masterpiece. It’s how I met KC “King Chili” over a bowl of my chili at the Pontiac Silverdome parking lot when he worked for WRIF. 1982 the NFL was on strike and they had a party in the Pontiac Silverdome parking lot.
Ken Calvert tried my homemade chili and we became friends for a lifetime.
Ken Calvert’s King Chili Recipe
2 lbs. lean ground beef (chili grind)
2 lbs. lean ground pork (chili grind)
2 lbs. tenderloin tips
(cook separately and simmer…add salt & pepper)
Part II BASIC INGREDIENTS
1 12 oz. can of beer (optional)
1 1 ½ oz. shot of tequila (optional)
1 46 oz. can spicy V-8 juice
1 8 oz. jar hot taco sauce (possibly 2)
1 15 oz. can “herbal” tomato sauce (Hunt’s)
2 6 oz. cans of tomato paste
A good dash of Worcestershire sauce
A good dash of red wine vinegar
1 beef bouillion cube
1 TBS Texas BBQ sauce
1 finely diced bulb of garlic
1 chopped large white onion
1 chopped large green pepper
2 4 oz. cans of finely chopped jalapeno peppers
Brown sugar (sweetened to taste)
(In a large two-gallon chili pot, combine all of the ingredients of Part II
with Part I)
Part III SPICES
4 TBS fresh chili powder (add more if you like)
2 TBS cumin pepper
2 tsp ground coriander
1 tsp crushed red pepper
1 tsp ground cayenne
2 tsp dried oregano
Add your spices…but feel free to add or subtract to your taste.
Just amazing to make on your own. Caution! DO NOT deviate from the original recipe. You can not improve from the Master himself.
Much Love, KC enjoy
Healthy Michigan Chili Recipe
Step 1: Prep
Finely dice the garlic clove. Chop the onion and peppers into small pieces. I slice the scallions thin, but I don’t bother to dice them. Up to you to your personal preference on how you chop. Obviously, it doesn’t affect the taste.
Doni starts with fresh ingredients.
Step 2: Cook Veggies
Heat a small drizzle of olive oil in your chili (soup) pot. Add chopped garlic, onions and peppers. Cook on medium/medium-low for about 5 minutes.
Sauté with a small drizzle of olive oil in a large pot.
Step 3: add meat and spices
Once our veggies are softened and fragrant, add your meat. I like to add my spices right then too, but if you prefer, you can cook meat, then add spices. Bottom line, throw your meat, chili pepper, cumin, swerve (sugar-free) brown sugar, a pinch of regular sugar (cuts down on acid level in tomatoes), and tomato paste. Stir until well combined and the meat is thoroughly cooked. I prefer to use a wooden spoon when cooking. It’s great for breaking the meat up.
Add meat of choice and spices. Heat until meat is thoroughly cooked.
Step 4: Add remaining ingredients
Throw your two cans of Ro-tel, a can of tomato sauce, 1 1/2 cups of vegetable broth, and beans (drained and rinsed) into your pot. Stir well.
Doni uses Ro-Tel instead of canned tomatoes and low or “no salt added” products when possible.
Step 5: Simmer
Let your chili simmer (cook on low) for about 30 minutes. Stir, turn off the heat, and let it sit for another 5-10 minutes. I think this chili is great without toppings, but a little cheese and sour cream never hurt anything in my book. Enjoy!
Stir and simmer chili for 30 minutes.
Your Finished Product!
