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Chili Cook-Off Winning Recipe

Our 25 contestants poured their hearts and souls (and a lot o' hot sauce) into their dishes for the 13th annual Chili Cook-Off, but only one could be crowned the 2017 Findlay Market Chili Meister. Congratulations to Eddie Riordan for whipping up the winning chili! Thanks to everyone for participating, to Engine Co. 5 for being our judges, and to Gold Star Chili for sponsoring the event and providing our three winners with some super spicy swag. Can't wait to see what everyone cooks up for next year!

Try out the winning recipe in your own kitchen if you dare:

Eddie’s Savory White Chicken Chili

Ingredients:

3 cans (15 ½ oz. each) great northern beans, rinsed and drained

3 cups cubed cooked chicken breast

1 jar (15 oz.) Alfredo sauce

2 cups chicken broth

1 to 2 cans (4 oz. each) chopped green chilies

1 ½ cups frozen gold and white corn

1 cup (4 oz.) shredded Monterey Jack cheese

1 cup (4 oz.) shredded pepper jack cheese

1 cup sour cream

1 small sweet yellow pepper, chopped

1 small onion, chopped

3 garlic cloves, minced

1 Tbsp. ground cumin

1 ½ tsp. white pepper

1 to 1 ½ tsp. red cayenne pepper

*Salsa verde and chopped fresh cilantro and chopped green onions optional garnish

Process:

In a 5 or 6 quart slow cooker, combine the first 15 ingredients. Cover and cook on low for 3-4 hrs. or until heated through, stirring once.  Serve with salsa verde and fresh cilantro and chopped green onions if desired.