Chili Kickoff Cookoff for Make-A-Wish returns to Plainfield

PLAINFIELD, Ill. (WLS) -- It's hard to imagine anything better than a bowl of chili of a cold fall day. How about enjoying your chili while raising money for a great charity?

The Chili Kickoff Cookoff For Make-A-Wish returns to Plainfield for its second year. The football-themed charity event will feature the best chili creations of chefs from local restaurants as well as from skilled home cooks. This year's goal for the event is $40,000 for Make-A-Wish, which would fund six wishes for very deserving Illinois children and their families.

Matt Schnell, creator and director of the Chili Kickoff Cookoff For Make-A-Wish and Claudia Biespiel, chef/owner of Culinary Artistry catering in Naperville and participant in the Cookoff joined us with the details and a delicious chili recipe.

Chili Kickoff Cookoff For Make-A-Wish

Sunday, Sept. 21

Noon-5 p.m.

Nevin's Brewing Company, 12337 S. Route 59, Plainfield, Ill.

Admission/ ticket prices: $20 when purchased online, $30 at the door

Blackened chicken and white bean chili with lime sour cream recipe

Ingredients:

1/4 cup olive oil

1 1/3 cups of chopped onions

1 large red pepper, chopped

6 garlic cloves, chopped

2 1/4 pounds skinless, boneless organic chicken thighs, cut into half-inch cubes

4 tablespoons of Cajun Blackening Seasoning (can be found at most grocery stores)

2 tablespoons vegetable oil

3 1/2 tablespoons chili powder

2 tablespoons tomato paste

1 tablespoon ground cumin

1 tablespoon dried oregano

2 pounds fresh tomatoes, chopped

2 16-oz. cans of white beans, juices reserved

4 ears fresh corn

Juice of one lime

1/3 cup guava paste, softened with 2 tablespoons of water in microwave

1/2 cup chopped cilantro

3/4 cup sour cream

Zest of one lime

Preparation:

1. Heat oil in large pot over medium high heat. Add onion, red pepper and garlic. Saut vegetables until they soften, about 5 minutes. Set aside.

2. Dredge chicken in Cajun Blackening seasoning. Heat vegetable oil in a cast iron skillet to medium high heat.

3. Sear chicken until golden brown on all sides. Add chicken to sauteed vegetables. Mix in chili powder, tomato paste, cumin, and oregano.

4. Spray corn with vegetable spray and grill on medium-high either inside or outside until slightly charred on all sides. Let cool.

5. Cut corn from cob with very sharp knife. Add corn kernels to chicken and vegetable mixture.

6. Add beans, one cup of reserved juices and chopped tomatoes. Add lime juice and softened guava paste. Stir well.

7. Simmer until chili has thickened, about 25-30 minutes. Season the chili with salt and pepper.

8. Mix in 1/4 cup cilantro. Zest lime into sour cream and mix.

9. Serve with a dollop of sour cream and chopped cilantro.