Chilly, Blues & Brews in Grand Rapids

GRAND RAPIDS, Mich. (WOOD) - The BOB hosted an outdoor chili cook-off March 23.

Chilly, Blues & Brews benefits the inaugural Michigan State University College of Human Medicine Gran Fondo, a cycling race to support skin cancer research.

The event requires chefs to use a Michigan-brewed beer as an ingredient. A grand prize trip to The Gilmore Collection's Redstone Inn, located in Colorado, was awarded based on the results of voting by a celebrity panel and the people's choice.

Admission was free and chili samples were 50 cents each. Entrance to the live performances was free from noon until 7 p.m.

---- Photos: Chilly, Blues & Brews ---

Watch the video above as Kyle Keller, a chef with the Gilmore Collection appeared on "Daybreak" and showed off a chili recipe that was featured at Chilly, Blues & Brews.

Here is his recipe --

• 1/2lb ground beef
• 1/4 lb sausage ground
• 1/2lb shaved ribeye
• 2 stalk celery diced
• 1 carrot diced
• 1 medium white onion diced
• 2 jalapeño minced
• 2 red bell peppers diced
• 2 Tbsp. minced dried Anchochili’s
• 1 pint Michigan beer
• 3 Tbsp. Spoons Chive minced
• 1Clove Garlic minced
• 3 each tomatoes diced
• 4 Cup Beef Broth
• 2 Tbsp. Dark Chocolate 65%
• 2 Cups Black Beans
• 1 tsp dark chili powder
• 1 tsp oregano
• 1/2 tsp cumin
• Salt and Black Pepper to taste
• In a large sauce pan brown burger, sausage, shaved ribeye and onion over high heat
• Once cooked through add in celery, carrot, onion, pepper and cook for 5 minutes on high heat
• Pour in a Michigan beer of your choosing and bring to a boil for 5 minutes
• Reduce heat to medium and add in spices and tomatoes, chives and garlic cook for 10 minutes
• Add in Beef broth and bring back to boil.  Add in Chocolate and beans. Reduce heat to simmer
• Simmer until it reach desired thickness. About 45 min Adjust Seasoning to your liking