Food Recipe: Chili

Michael Keys, of Red Crown in Grosse Pointe Park, shares his favorite chili recipe



Chef Michael Keys started making chili several years ago with his father. “He was always trying new recipes he found in the paper from local chefs and was my inspiration to learn to cook.” This chili recipe has changed over time as Keys has incorporated a few of his own touches. “Adding the smoked brisket and pulled pork really makes for a unique chili.” The decision was influenced by Keys’ experience over the past five years as the executive chef of Red Crown in Grosse Pointe Park, which he deems “a true Southern Smoke House that specializes in Southern barbecue.”

Chili (SERVES 10)

1 pound Angus ground beef
1 pound smoked shredded pork butt
1 pound smoked small-diced brisket
1 medium small-diced yellow pepper
1 small-diced poblano pepper
1 medium small-diced red pepper
1 cup diced Spanish onion
2 tablespoons minced garlic
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon oregano
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon onion powder
2 tablespoons cumin
64 ounces beef stock
3 cups cooked black beans
3 cups tomato puree
1 16-ounce can of your favorite beer
1 cup of your favorite Bloody Mary mix
1 quart canned, diced tomatoes
8 ounces tomato paste

Sauté beef until caramelized, then add onions, garlic, and peppers. Continue cooking for a few minutes and add brisket and pork. Deglaze the pot with beer. Following that, add beef stock, beans, tomato puree, Bloody Mary mix, diced tomatoes, and dry ingredients — paprika, chili powder, oregano, black pepper, onion powder, cumin, and salt to taste. Stir the tomato paste in to help bind the ingredients, and let simmer for 45 minutes. Skim any grease off the top before serving, and garnish with cheddar cheese, green onions, and sour cream.


Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

Spicy Peanut Soba Noodles

The mother-daughter team behind recipe development site, Crowded Kitchen, cooks up mindful dishes starring ingredients from local makers

Making the List

Choosing a restaurant’s wine offerings involves more than throwing darts in a cellar. Gerry Baker, assistant general manager and sommelier at MGM Grand Detroit’s Wolfgang Puck Steak, discloses the methodology behind building the ultimate wine list.

Cocktail Recipe: Campus Martius Coffee

Eating in Translation

What happens when centuries-old vegetarian traditions are transported across oceans

Food Recipe: Middle Eastern Spiced Roasted Carrots

The mother-daughter team behind recipe development site, Crowded Kitchen, cooks up mindful dishes starring ingredients from local makers
Edit Module
Edit ModuleShow Tags

Most Popular

  1. And the 2019 Restaurant of the Year Is: Prime + Proper
    A polished ambience and masterful dishes at downtown Detroit’s Prime + Proper, reimagine the...
  2. 24 Hours With . . . Sophia Bush
    Actress, activist, and co-founder of Detroit Blows
  3. Bottoms Up
    More than 60 years after Black Bottom was razed, the Detroit region named for its rich, dark soil...
  4. Live Long and Prosper
    Ann Arbor’s Forever Labs builds a thriving business banking stem cells on the prospect of...
  5. Three Generations, One Roof
    University of Michigan Professor Natasha Pilkauskas finds one type of household is on the rise
  6. North American International Auto Show Charity Preview
  7. Japanese Exchange
    Adachi brings a fresh Asian-inspired menu to a Birmingham landmark
  8. Another Crack in the Ceiling
    A young, rising female activist shares the impact and inspiration of Rashida Tlaib’s historic...
  9. Smart Cookies
    More than a century ago, Juliette Gordon Low sparked a movement to inspire girls to embrace their...
  10. Pure and Simple
    Drawing inspiration from the spring bridal runways and celebrity brides alike (we’re looking at...