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Chili Cook-Off Time Where To Get Your Chili Fix

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Corner Pub Chili crock is something to try. in Canton ,Mi

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.

screamin’s famous Chili

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.

Radio Legend Ken Calvert’s Chili Recipe

Ken Calvert’s Famous 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

I love chili. A healthy Michigan Chili? Even better! I’m always looking for a great chili at one of our local restaurants, but I also make it at home. I’ve been trying to eat healthier, so I made some adjustments to the recipe I’d been using, and I liked the taste of the chili BETTER. Talk about a win/win. I started out with a recipe from thewholesomedish.com. I like it because it doesn’t have fancy ingredients I don’t have readily available and it has a five-star rating with nearly 3,000 votes.  Pro tip: when I search recipes, I always put “best” before it, for example, “Best chili recipe.”  I think it helps bring better recipes to the top.

This chili is low-sodium, diabetic-friendly, and DELICIOUS.

I try to shove as many fresh ingredients in as possible, aside from tomatoes.  I would love to use some fresh Michigan tomatoes, but I also love chili more in the winter, so that is a rough match-up.  I experimented with some low-sodium options and I still think the chili is delicious.  I recently started using poblano green peppers.  I love the added kick.  If you prefer your chili milder, I recommend regular green peppers.

I found a survey where people in Michigan were asked what ingredients make up their “best” chili.  CLICK HERE if you’d like to find out about the results.  The survey said Michiganders prefer ground beef and three-bean chili.  I usually use two, but the more the merrier.  My Michigan chili recipe is based on the survey findings, but I did use two, not three beans.  I know, I am a rebel.

Born in Mt Clemens, Screamin’ Scott has been a part of the Detroit airwaves for 30-plus years. With 40 years of experience in radio. When he’s not out on the streets for WCSX, you can find him devoting time to local charities with his, “Screamin Angels”; and for 16 years with Rock 4 Tots charity. And last 10 years with his local band, “Chit!.” Screamin Scott likes to write about nostalgic Detroit area memories, classic rock, and local metro Detroit topics.

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Screamin’ Scott

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