Camp Casey To Host Cowboy Chili Cook-Off In Downtown Ferndale

Camp Casey , a local horseback riding program for kids with cancer, is hosting a Cowboy Chili Cook-Off in Ferndale Sunday, Nov. 7.

Tickets are $10 for adults and $5 for children 8 and under.

The event will feature awesome chili, NFL football on plasma TVs, cheap beer, raffle items and music under a heated tent.

The cook-off will take place in the parking lot behind Dino's Lounge at 9 Mile and Woodward. Look for the big white tent.

Tickets can be purchased at the door, or pre-ordered at www.camp-casey.org .

Watch the video with Tim and Jenna from the Post Bar in Ferndale. You'll find the recipe to The Post Bars Drunken Trunkin Chili below.

Meat
2 ½ lbs Ground Sirloin
1 cup Guinness
1 ½ cloves garlic
3 cups chopped onion
½ 4oz can diced green chilies.
½ oz Post Bar special seasoning
1. Heat Guinness to a simmer for 10 mins ( it will remove alcohol).
2. Add onion and garlic and sauté until translucent.
3. Add ground sirloin, chilies and seasoning.
4. Simmer on low for thirty min.

Sauce
1 cup Chardonnay
2 28oz cans diced tomatoes
1 6oz can tomato paste
1 16oz can dark red kidney beans (drained and rinsed)
½ 19oz cans black beans (drained and rinsed)
2 tsp chili powder
½ tsp cumin
1 tsp Cajun seasoning
1 tsp cayenne pepper
1/8 tsp cinnamon
2 ¼ tsp red pepper flakes
2 tbsp kosher salt
1 tbsp ground black pepper
1 ½ tbsp Whorsteshire sauce
¼ cup Franks Red Hot
¾ cup chopped red peppers
1 cups chopped green peppers
½ Anaheim pepper (seeded and cut in half length wise)

1. Heat wine to a simmer for ten min. ( it will remove alcohol) then add Anaheim pepper and sauté for five more min.
2. Add all remaining ingredients EXCEPT for the beans and diced green pepper.
3. Simmer for 20 minutes.
4. Add meat mixture and beans to the sauce.
5. Simmer for another 15 minutes.
6. Remove Anaheim pepper pieces and add green pepper.
7. Cook for another 5 minutes.
8. Serve with your favorite garnish- we suggest shredded cheese and onion