3rd Annual Chili Challenge November 5

- Join FOX 2's Charlie LeDuff for the 3rd Annual Metro Detroit 10 Alarm Chili Challenge. Fire and police departments from all over the metro Detroit area will face off in the ultimate chili cook-off.

Come the Detroit Zoo on Saturday, November 5 from noon - 4 p.m. to sample and vote for your favorite chili, and to chill out with some live music. It's $10 to get into the zoo, plus $10 to get into the tent where the chili challenge takes place.  It's all part of Charlie's ongoing support of first responders. 

This year, all proceeds go to the family of fallen Detroit Police Captain, Ken Steil who recently died in the line of duty.

The event is hosted by FOX 2's Charlie LeDuff along with local restaurant owners Grace Keros and Dean "Dino" Bach.  Bach is also the emcee of the program along with FOX 2's Erika Erickson. 

Grace and "Dino" joined us in the FOX 2 Cooking School ahead of the event to tell us a little more about the event and their chili. You can get Dino's Thanksgiving chili recipe below.


  • 1 1/2 lbs. turkey meat (diced, chopped or pulled from the bone, meat only - no skin)
  • 1/2 lb Ground breakfast sausage
  • 1 cup corn (off the cob)
  • 1 cup green beans
  • 1/2 cup lima beans
  • 1 cup kidney beans, drained and rinsed
  • 1 cup sweet potatoes, diced medium
  • 1 cup onion, chopped course
  • 3 cups canned diced tomatoes with juice
  • 1/2 cup tomato paste
  • 1 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 teaspoon cinnamon
  • Cayenne pepper, for heat as you wish
  • Salt, to taste

In a large stock or soup pot, brown and loosen ground breakfast sausage (do not drain). Once sausage is brown, add onion, garlic and all dry seasonings and mix well (heat until onions sweat to translucent).

Now, throw everything into the pot and stir. Under medium heat, bring to boil and then reduce heat to low and simmer for 30 minutes.


Crumble and spread leftover stuffing on a nonstick sprayed or parchment-covered cookie sheet and toast in a 400 degree oven until crunchy.


  • 1/2 cup sour cream
  • 2 tbsp cup of cranberry pure

Whip together in a mixing bowl and put into a squeeze bottle.


Ladle chili into soup cup, bowl or crock
Top with toasted stuffing
Drizzle with small amount of cranberry sour cream

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