Downtown Chili Cook-off Serving from 11:30 a.m. - 1:30 p.m.

While Supplies Last

This is your Chili Passport to use as a guide to visit the 40 parti ci-pati ng locati ons and rate their chili. More than likely, you will taste more chili than you can remember, so use the note cards to track where you have been what you like best about the chili. You can cast your vote as you walk around downtown since voti ng boxes are located on various street corners. Cast your People’s Choice vote for: Retailer and Restaurant divisions. Take your ti me, only one vote per category. Winners will be announced at 4 p.m. and votes must be cast by 2 p.m. to qualify.

Schedule of EventsSponsored by Downtown Kalamazoo, Inc.

The Mitt en Challenge11a.m. to2 p.m.

We’re collecti ng mitt ens for our local youth! Bring a pair or two, and hang them up on our outdoor mitt en state display (Kalamazoo Mall, north of Michigan Avenue.) It’s a compe-ti ti on between our state and Wisconsin! PLUS, it’s a great way to

remember all the fun events Michigan has to off er (like Chili Cook-off ) during the winter season in our mitt en state.

Mall Plaza Acti viti es:Cookie Decorati ng, Trino the Magician, Hands-on Acti viti es

11 a.m. to 1:30 p.m.Jingles the Clown11 a.m. to 1 p.m

Kalamazoo Valley Museum Following the chili-cook-off head to the Kalamazoo Valley Mu-

seum to celebrate the Season’s of Southwest Michigan exhibit by creati ng weather and seasonal craft s. Check out their website

kalamazoomuseum.org for a list of the craft s that day as well as shows and ti mes for the planetarium. Don’t miss the new traveling exhibit “Disease Detecti ves” opening today! The Kalamazoo Valley

Museum is fun for the whole family!

Downtown Kalamazoo’s Chili Cook-Off

Brought to you by: Downtown Kalamazoo, Inc

141 E. Michigan Ave, Suite 501

DowntownKalamazoo.org

Offi cial PassportJanuary 21, 2012

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Support your favorite business and their chili. Voti ng “booths” conveniently located in these areas. No stuffi ng the ballot box.

Michigan/Rose• West Michigan/Church • Kalamazoo Mall at Michigan • East Michigan/Portage • East Michigan /Pitcher Street • Kalamazoo Mall at the Epic • Mall Plaza • Kalamazoo Mall/South Street•

Downtown Kalamazoo, Incorporated is pleased to provide programming that makes downtown a fun desti nati on. This FREE event could not have been possible without the full support of each of the parti cipati ng stores, restaurants, and offi ces who have prepared today’s tasti ng samples out of

their own ti me and resources.

A reminder that today’s event is a TASTE TESTING acti vity, and that samples will be limited to a two-ounce serving per person, as sup-plies last. To fully sati sfy cravings for a deep bowl of chili you can really sink your spoon into, we hope you sti ck around downtown and enjoy a meal at any one of our downtown restaurants.

To help you travel from locati on to locati on, there is a trolley that runs from 11 a.m. to 2 p.m. and includes stops at: Mall Plaza, Pitcher/E. Michigan Ave, Water/North Kalamazoo Mall, Church St/Water St, Westnedge/West Michigan. The loop takes about 20 minutes and stops are marked by a sandwich board sign.

Visit DowntownKalamazoo.org for the results of the Chili Cook-off event.

Voti ng Locati ons

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Retail Locati ons Retail Locati onsGazelle Sports214 S. Kalamazoo Mall

i heart ipanema115 W. Lovell St.

Keystone Bank107 W. Michigan Ave

Lana’s Couture157 S. Kalamazoo Mall

Michigan News Agency 2011 Third Place Winner308 W. Michigan Ave

Morrison’s Jewelers321 S. Kalamazoo Mall

Nature Connecti on 2011 First Place Winner359 S Kalamazoo Mall

Oggi, the Gift Shoppe132 S. Kalamazoo Mall

Orrin B. Hayes543 W. Michigan Ave

Pedals Bicycles611 W. Michigan Ave

Plata y Oro Jewelers125 S. Kalamazoo Mall

RX Opti cal125 S. Kalamazoo Mall

Simply Chic (Desserts only) 157 S. Kalamazoo Mall

Sti cks & Stones124 S. Kalamazoo Mall

Old Burdick’s Bar and Grill 2011 Second Place Winner100 W. Michigan Ave

Olde Peninsula Brew Pub 2011 First Place Winner200 E. Michigan Ave

Raddison Plaza Hotel100 W. Michigan Ave

Rugger’s Up & Under Sports Bar711 W. Michigan Ave

Studio Grill310 W. Michigan Ave

Taco Bob’s248 S. Kalamazoo Mall

The Gatsby310 E. Michigan Ave

The Wine Loft 161 E. Michigan

Theo & Stacy’s234 W. Michigan Ave

Union Cabaret and Grille125 S. Kalamazoo Mall

Water Street Coff ee Joint315 E. Water St.

Wild Bull Saloon & Steak Pit139 S. Edwards St.

Zazios Italian Restaurant100 W. Michigan Ave

Restaurant Locati onsTempo Vino 2011 Second Place Winner260 E. Michigan

Terrapin237 S. Kalamazoo Mall

The Spirit of Kalamazoo128 Portage Rd.

Your Home157 S. Kalamazoo Mall

Restaurant Locati onsBell’s Eccentric Cafe355 E. Kalamazoo Ave

Comensoli’s Italian Bistro & Bar762 W. Main St.

Central City Tap House359 South Kalamazoo Mall

Discover Kalamazoo featuring Scott ’s Pig Roast141 E. Michigan

Harvey’s on the Mall416 S.Burdick St.

Kalamazoo Beer Exchange211 E. Water St.

London Grill336 S. Kalamazoo Mall

Mangia Mangia209 S. Kalamazoo Mall

Monaco Bay Piano Bar310 E. Michigan Ave

Alex’s Spicy Shiraz Chili (with vegetarian opti on)

4 cans chili beans1 pound ground beef (browned and drained)*1 pound ground pork sausage (browned and drained)*1 green pepper chopped1 red pepper chopped2 medium onions chopped4 tomatoes chopped or 2 cans diced2 cloves of garlic crushed1-3 tsp chili powder (to taste)1-2 tsp cumin (to taste)1-2 tsp black pepper (to taste)salt (to taste)1 cup Shiraz wine1 can beef or vegetable broth (opti onal)

Brown and drain meats. In a large pot, combine beans and chopped peppers, onions, tomatoes, include liquid from cans. Bring to a simmer. Add meat and sti r. Add in spices to taste and sti r. Add in wine. Add broth if chili becomes too thick or is burning on the bott om. Let simmer for half an hour. Best if left overnight in refrigerator.

* Substi tute MorningStar Soy Crumbles or other meat alternati ve for vegetarian opti on.

Spice Rati ng: Medium

Theo & Stacy’s Downtown Chili Recipe

2 ½ pounds ground beef1 29oz can diced tomatoes2 29oz cans of red Mexican beans1 12oz glass of tomato juice1 medium chopped onion3 chopped green peppers2 spoons tomato paste2 spoons chili powderSalt and pepper

Sauté ground beef, onions, and peppers. Add diced tomatoes and tomato juice. Cook over slow heat for 30 minutes. Add beans, chili powder, and salt and pepper to taste and tomato paste. Simmer for another 30 minutes.

Makes approximately 10 servings.

Spice Rati ng: Medium

Theo & Stacy’s234 W. Michigan Ave.388-5025

Central City Tap House Chili Cook-off Recipe

1 pound chorizo sausage 1 1/2 pounds ground beef1 1/2 cups chopped onion4 garlic cloves, minced1 (7-ounce) can chipotle chiles in adobo sauce3 tablespoons tomato paste2 teaspoons sugar1 teaspoon salt2 teaspoons unsweetened cocoa1 teaspoon ground coriander1 teaspoon dried oregano1 teaspoon ground cumin1 cup dry red wine1/4 cup fresh lime juice2 (14-ounce) cans chicken stock2 (15-ounce) cans kidney beans, rinsed and drained1 (15-ounce) can black beans, rinsed and drained

Makes 10 servings

Heat a Dutch oven over medium-high heat. Add chorizo to pan; sauté 3 minutes or unti l browned. Remove chorizo from pan. Add half of beef to pan; sauté 5 minutes or unti l browned. Remove beef from pan. Repeat procedure with remaining beef. Add onion and garlic to pan; sauté 3 minutes.

Remove 4 chipotle chiles from can, and chop. Reserve remaining chiles and sauce for another use. Add chorizo, beef, chopped chiles, tomato paste, and next 6 ingredients (through ground cumin) to pan, and cook for 1 minute, sti rring constantly. Sti r in red wine, lime juice, beef broth, and tomatoes; bring to a boil. Reduce heat, and simmer for 1 hour, sti r-ring Add kidney beans and black beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes.

Sous Chef: Roberta Goebel

Central city tap house359 S. Kalamazoo Mall

(269) 342-1300www.millenniumrestaurants.com

Michigan Cherry Chili

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

Brown the meat or prepare the meat substi tute according to package directi ons. Put the “meat” and all of the canned/ bott led ingredients into a crock-pot. Add the chili powder, sti 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 substi 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 varieti es of chili beans come in different spiciness levels, so you can choose the level of “heat” you want. We oft en serve with torti lla strips and more salsa, yum! Serves 4.

SPICE RATING: MILD

Nature Connecti on 359 S Kalamazoo Mall #102269-567-2873 www.natureconnect.com

Hot Texas Chili

1/8 Cup crushed red pepper fl akes2 Dried ancho peppers1 lb. Ground pork1 lb. Ground beef2 Tablespoons oil1 Medium chopped onion2 Tablespoons crushed garlic1 1Ž4 Teaspoon cumin1 Cup beef stock1 1Ž2 cup water2 Cups crushed diced tomatoes1Ž2 Teaspoon dried oregano1 Can pinto beans

In a large pot, brown ground meat in oil.Remove meat with slott ed spoon and set aside.Add onions, tomato, garlic, cumin, crushed peppers and an-cho peppers to simmer for 10 minutes. Sti r in remaining ingredients and bring to a boil and then reduce heat.Simmer uncovered for 2 hours, sti rring occasionally. SPICE RATING: HOT

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

Good Ole Boy Chili

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 unti 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 Rd(269) 382-6249www.spiritofk alamazoo.com

Not Yo Momma’s Chili 1 lb Slow Braised Brisket1 Spanish Onion2 Fresh Jalapeño2 Fresh Garlic Cloves3 Cups Kidney Beans3 Cups Black Beans2 Cups Fire Roasted Tomatoes1/2 Cup Beef Base1 Cup Tomato Paste1/2 Tablespoon Salt1/2 Tablespoon Crushed Black Pepper1/2 Tablespoon Cayenne Pepper1 Tablespoon Chili Powder1/5 Gallons of Water

SPICE RATING: Medium

Old Burdick’s Bar and Grill 100 W. Michigan Ave (269) 343-0032 www.oldburdicks.com

Uno, Dos, Tres Chili

Heat in a Dutch oven 6 Tbsp. corn oilAdd 2 large onions chopped cook 4 minutes sti rringAdd 2 pounds ground round 2 clove garlic on a toothpickBrown over medium-high heat sti rring oft en 5-10 minutes or unti 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 unti l thick (about 1 hour), sti rring occasionally. Remove the garlic with the toothpick. Serve!

SPICE RATING: MEDIUM

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

Another Hott 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 RATING: mildSti cks and Stones157 S. Kalamazoo Mall(269)-343-2520Check us out on Facebook - sti cks-stones

Gazelle Sports

Hit’s the Spot: Grandpa’s Chili

3 lbs. ground round2 med. Cans of kidney beans1 garlic bulb1 can beef broth2 med. Onions30 oz. tomato sauce2 green peppers24 oz. tomato paste2.5 tbs. Chili powerAdditi onal secret ingredients for fl avoring

Finely chop onions and peppersSautee garlic and onions in pot with cooking oil; add in ground round unti l brownAdd beef broth and sti rThen add tomato paste and sauce and sti r; add green peppersDrain kidney beans and add to pot; sti rAdd in chili powder, sti r, and let simmer for 2 hrs. sti rringevery 15 min.

Spice rati ng: mild

SPICE RATING: Mild

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

1 Med yellow onion (Diced)1 Tbls Garlic (Crushed)1 Lb Lean Ground Beef2 16 oz cans diced tomatoes1 4 oz diced green chilies1 4 oz diced jalapeno1 tsp chili powder1 tsp cumin powder1 tsp paprika1/2 tsp oregeno1 tsp pepper1tsp salt2 16 oz can red kidney bean1 8 oz tomato juice

Cook onion in large pan unti l translucent and tender, add garlic - careful not to burn, cook 2 more minutes.

Add ground beef - cook unti l crumbled and brown. Add tomatoes, kidney beans, chilies, jalapeno and spices. Add in tomato juice and bring to a boil, turn down to low sim-mer for 4 to 5 hours, sti rring oft en.

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

Kalamazoo Beer

ExchangeChili Caribbean Jerk White Chicken Chili

1 Medium Onion, chopped1 Jalapeno Pepper, chopped2 Tablespoons minced garlic1 Tablespoon vegetable oil4 Cups chicken stock2 Cans 15.5 oz. Northern Beans, rinsed2 Tablespoons chopped parsley1 Tablespoon lemon juice1.5 Teaspoons cumin2 Tablespoons corn starch1Ž4 Cup water2 Cups cubed Caribbean Jerk spiced chicken3 Tablespoons Spiced Caribbean Jerk

In a large pot, cook onions, jalapenos and garlic in oil unti l tender. Mix in broth, beans, parsley, lemon juice and cumin, cover and simmer for 20 minutes. Combine corn-starch and water unti l smooth; sti r into chili. Add cubed chicken and bring to a boil; cook and sti r for 10 minutes on low heat unti l thickened.

Spice Rati ng: Medium

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

Terrapin’sSQUASH, SAGE and CHORIZO CHILI

½ lb. Turkey½ lb. Chorizo sausage1 pk. Frozen winter squash 12 oz.1 C. Salsa verde1 15 oz. can great Northers beans (drained)1 15 oz. can black beans (drained)1 ½ C. chicken broth1 med onion2 tsp. sageBrown and drain meat. Sauté onion. Combine everything in large pot and simmer for 20 mins. You may use all chorizo sausage if you desire a spicier chili. Serve over rice or w/ chips. ENJOY !!!!!

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

Plata Y Oro Chili

“Muertos Turquia Chili”

Ingredients

4 cloves garlic1 Tbs. olive oil1 ½ C. green onion, chopped1 (4oz.) can chopped green chilies, drained2 tsp. oregano 2 tsp. ground cumin2 tsp. poultry seasoning1 can sweet corn, drained3 (15oz.) cans white northern beans, undrained1 (10 ¾ oz.) can of cream of chicken soup, undiluted1 (10 ¾ oz.) can chicken broth2 C. cooked turkey½ C. cilantro, fresh1 C. Monterey Jack cheese

Directi ons

Saute garlic in olive oil. Add green onions, chilies, ¼ c cilantro, oregano, cumin, and poultry seasoning. Saute 4 minutes. Sti r in corn, beans, soups, and turkey and bring to a boil. Simmer for 30 minutes. Add ¼ c cilantro and cheese before serving.

Lana Hawkins’ White Chicken Chili

1-32oz jar of white beans4 cooked chicken breasts, chopped or shredded1 tsp cumin16 oz mild salsa1 cup shredded mozzarella

Mix all ingredients together in large pot and simmer, sti rring occasionally

Add Salt and pepper to taste

Lana’s Couture157 S. Kalamazoo Mall(269) 345-3302www.lanasfashionbouti que.com

Water Street Coff ee Joint Posole

11 cups dry Pinto Beans, washed1- 8# Bone in Pork Butt 2 - Large yellow onions, diced6- Roasted green bell peppers6- Jalapeno Peppers1/4 cup- Ground cumin1/2 cup- Chili powder2 T- Kosher salt6 cups- Hominy

Put all ingredients except hominy into a large pot and cover with cold water. Bring to a boil over high heat. Lower hear and simmer, covered for 5 hours sti rring occasionally. Add water if it’s getti ng too thick.

When beans have cooked thoroughly, remove pork from pot, take out the bone, and shred the meat. Return to the pot along with the hominy and correct the seasoning. Garnish with any combinati on of shredded radish, lett uce, cilantro, cheese or onion.

Posole is a traditi onal soup from the Jalisco, on the Pacifi c coast of Mexico.

This recipe makes about 3 gallons and can be scaled down depending on the size of the Pork Butt .

Water Street Coff ee Joint315 E. Water(269) 373-6904www.waterstreetcoff eejoint.com

The Union Caberet and GrillCarribbean Smoked Turkey Chili

5 lbs Ground Turkey3/4 c Olive Oil2 T Fresh Lime Juice1/4 c Fresh chopped garlic2qt Hot water1/4 c Chicken base1/4 c Carribbean Jerk Seasoning2 c Chopped cilantro12-15 each Green Onions, thin sliced3 each Large white onion, medium diced3 each Red, green, yellow, orange bell pepper, medium diced3 lbs Great Northern Beans, (weigh dry, then fully cook)3 lbs Fresh roma tomato, medium diced12-14 each Fresh jalapeno peppers, cut in half and de-seeded1/2 head Celery, medium diced2 T Ground cumin2T Six-pepper seasoning*add kosher salt or sea salt to taste

Form ground turkey into small loaves and place in smoking pan with jalapeno peppers, smoke for approximately 15-20 minutes, set aside and allow to cool.In a large3 stock pot, heat up olive oil just unti l it begins to smoke.Add white onion, celery, and bell peppersAs soon as onions begin to turn translucent, add garlic, saute for 1-2 minutes. Do not let garlic brown.Add smoked turkey and six pepper seasoning, sti r over medium heat unti l turkey is completely cooked.Add water, chiken base, carribbean jerk seasoning, and cooked great northern beans.Bring chili to a light simmer, sti rring oft en, allow to simmer for 30 minutes.Add diced tomato, green onions, cilantro, and smoked jalapeno peppers cut into small dice, mix in wellAdd cumin and lime juice, then season to taste with kosher salt. Allow chili to simmer for additi onal 20-30 minutes for best fl avor.

Spice Rati ng: SpicyThe Union Caberet and Grill125 S Kalamazoo Mall 101(269) 384-6756www.milleniumrestaurants.com

GOLD WING TOURING ASSOCIATIONMICHIGAN CHAPTER E

IN COORDINATION WITH MORRISON’S JEWELERS

24 Karat Chili

Brown together:2 lbs. ground beef1/2 lb. beef chorizo1 tbsp Chili powderRemove from pan and set aside

Saute with olive oil:1 large onion (diced)2 green pepper4 stalks celery (diced)3 cloves minced garlic

Add to the sautéed mix:Your browned beef28 oz. diced tomatoes56oz. crushed tomatoes2 tbsp. chili powder1 tbsp cocoa1 tsp. paprika1 tsp. ground cumin1 tsp oregano1 tbsp. honeydash of hot sauceCover over low heat for 2 hours, sti rring oft en

Add in the last 15 minutes & warm through:30 oz. kidney beans (rinsed)30 oz. pinto beans (NOT rinsed)

Spice Rati ng: Mild

Morrison Jewelers 321 S. Kalamazoo Mall(269) 343-1255

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 ingrident

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 Rati ng: Mildly ZestyMangia Mangia209 S Kalamazoo Mall(269) 226-3333www.mangiamangia-kazoo.com

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

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

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

Keystone Kickin’ Chili

• 2 pounds ground turkey • 1/4 cup Worcestershire sauce • 1 onion, fi nely chopped • 1 Green Pepper• 2 Poblano peppers, skinned and seeded• 1 Jalapeno• 3 to 5 cloves garlic, fi nely chopped • 1 Tablespoon Black pepper • 1 Tablespoon Salt• 2 cans Pinto Beans• 3 tablespoons chili powder • 1 tablespoon smoked paprika • 1 teaspoon cayenne• 2 15oz cans tomato sauce• 1 cup beer • 1 cup beef stock• ½ Cup Big Moe’s Barbeque Sauce

Brown meat in the pot. Season with Worcestershire sauce then add onions, garlic, peppers, and jalapeno. Season with salt and black pepper. Cook a couple of minutes more to soft en veggies. Sti r in the beans. Add chili powder, paprika, cayenne, and tomato sauce. Bring to a simmer. Sti r in beer and reduce a minute then add stock and Barbeque Sauce. Let simmer for 30 – 45 minutes.

Keystone Bank107 West Michigan(269) 553-9100

Bell’s Eccentric Cafe

Smoked Buff alo and Black Bean Chili

Brown in pan:1 lb. pear wood smoked buff aloRemove from pan and set aside

Combine in pan:1 large vidalia or other yellow onion - chopped1 poblano pepper - chopped2 cans of Kirkland Farms black beans 3 cans of Roasted tomatoes

Add cooked buff alo to pan, reduce heat and simmer for 30 minutes

Add spices to taste and serve with a side of corn bread

When it comes down to it - we like to wing it!

Bell’s Eccentric Cafe355 E. Kalamazoo(269)240-8485www.bellsbeer.com/eccentric-cafe

The Gatsby

Kobe Apple Chili

2.5 lbs. Kobe ground beef3/4 lbs. apple wood smoked bacon - cut in thick pieces1/2 cup diced onion3 tbs cruched garlic1/4 cups of fl our1 bott le of dark beer1 Qt. beef stock2 Cups diced tomatoes4 tbs of chili powder3/4 teaspoon cumin1 teaspoon oregano1/2 teaspoon cayenne pepper1/4 teaspoon black pepper 2 teaspoons sugar1 tbs. sea salt2 Bay leaves2 green apples - diced

Brown beef and bacon - drain off excess fat. Add garlic and onion and cook unti l tender. Add fl our and mix well, add remaining ingredients except the apples; simmer for 4 hours unti l juices reduce to a thick chili consistency.

Add apples in chili before serving.

Rated: Medium

The Gatsby310 E. Michigan Ave(269) 384-6044www.thegatsby.biz