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
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