'The Great Chili Beach Bash' for a good cause

09/07/2017 - SALT LAKE CITY, Utah (ABC4 News) The 31st annual chili affair is coming up in less than a week! This year's theme is, "The Great Chili Beach Bash!" To talk about the competition and how it helps people in great need, chef Lesli from Harmons and Leslie Motley from the Road Home join us in the kitchen with Emily Clark.

Come help The Road Home wipeout homelessness and eat some incredible food at the 31st Annual Chili Affair on Wednesday, September 13 from 5:30-9:00p.m. at The Salt Palace Convention Center.

This year's theme is "The Great Chili Beach Bash" and has fun for the whole family!

Enjoy chili, salads, breads and desserts from 14 of the most renowned chefs in Utah cooking up their favorite recipes. To name a few, chefs will be coming from Grand America Hotel, Harmons, Iggy's Sports Grill, Red Iguana, Texas Roadhouse and so many more!

Come taste what you're seeing Lesli cook here today! After trying as many varieties of chili as you can imagine, vote for your favorite and find out which chef wins at the end of the night.

The chili affair will also feature a silent auction featuring prizes like Lady Gage tickets or trips to Maui and San Francisco. Live entertainment will be provided by Rejuvenation Party Band, Kuapani Pua Dance, Municipal Ballet Co. and Odyssey Dance.

Kids also will be entertained at the supervised children's area with bounce houses, face paint, Scales and Tales, games and more.

Individual tickets are $42 per person, children 12 and under get in FREE. Tables are $300 and seat up to eight people.

One ticket supports 3 people for one night in the shelter; One table supports 8 families for two nights in a home. Tickets and tables may be purchased online at theroadhome.org. Tickets also will be available at the door the night of the event.

From Harmons

Serves 8

1 ½ Tbsp olive oil
½ lb yellow onions, 3/8" dice
3 tsp garlic, minced
1.25 lb ground beef
2 (14 oz) cans diced tomatoes
8 oz kidney beans, drained and rinsed
8 oz black beans, drained and rinsed
2 pasilla chiles, roasted, skinned, seeded and diced
1 Tbsp salt
1 Tbsp brown sugar
1 tsp ground cumin
1 tsp ground paprika
1 tsp ground oregano
1 tsp ground black pepper
Pinch of red pepper flakes
Pinch of cayenne pepper
96 oz water

In a large pot over medium-high heat, add oil. When oil shimmers, add onions and garlic and cook until onions are translucent, about 5 minutes. Add beef and cook, breaking up any clumps while cooking, until browned. Add tomatoes, beans, pasillas, salt, brown sugar, cumin, paprika, oregano, black pepper, red pepper flakes, cayenne, and water and stir. Bring to a boil, reduce the heat to low and let simmer, stirring occasionally, about 30 min. Season with salt and pepper and serve.

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