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KALAMAZOO, MI -- What’s not to love about chili?
Delicious and satisfying, chili offers a delightful combination of savory and spicy flavors. For those dining out on a budget, it’s typically one of the most economical choices available on the menu.
This Tex-Mex favorite dates to the 19th century, when cowboys on the cattle trail — many of them Mexican — mixed up a hearty stew of meat and chili peppers.
By the 20th century, the introduction of chili at a San Antonio chili stand during the 1893 Chicago World’s Fair sparked a wave of chili parlors throughout the Midwest, each offering unique regional variations. For instance, in Cincinnati, chili is typically served atop spaghetti, whereas Detroit is often regarded as the home of the chili dog.
Did you know? According to the International Chili Society, authentic chili con carne is made exclusively with meat, red chili peppers, and a blend of spices and vegetables like onions — and it does not include beans.
In the Southwest region of Michigan, the traditional chili recipe features ground beef, beans, an abundance of garlic and onions, all simmered in a zesty tomato sauce. It is commonly garnished with cheese, sour cream, and sometimes additional onions.
What defines a great chili? It should possess a stew-like thickness rather than being soupy. Chili is inherently a spicy meal and should be boldly flavored. Essentially, you should be able to distinctly recognize that you are enjoying chili, rather than merely a beef and bean soup.
But the variations are endless: Different meats, different beans or no beans at all, vegan options relying on beans and vegetables, white chilis with chicken or turkey; different levels of heat and spiciness — a range of recipes that will be on display during downtown Kalamazoo’s annual Chili Cookoff, scheduled this year for Saturday, Jan. 25, from 11 a.m. to 2 p.m.
However, there's no need to wait for the Chili Cookoff to enjoy chili; it's a regular feature on the menus of numerous local eateries.
We explored the chili options at 12 locations in Kalamazoo County, featuring a variety of unique recipes such as white chicken chili, cactus chili, a meaty blend with three different meats, a hearty mix of three beans, a spicy version with chipotle peppers instead of the typical green chili, and a vegan chili that appeals even to those who typically prefer meat.
The restaurants are arranged in alphabetical sequence.
Bell’s Eccentric Cafe, 355 E. Michigan, Kalamazoo. Bell’s is known for its beer, not its chili. But the cafe kitchen serves up a hearty chili made with ground beef and beans and a lot of chipotle peppers that delivers enough of a kick that beer is a perfect accompaniment. A cup — the size of a bowl in most restaurants — is $6. A bowl is $10.
Blue Kitchella, 8211 Portage Road, Portage. This restaurant bills itself as serving high-quality gourmet fast food, and offers cactus chili made with ground beef, beans, tomatoes, onion, cactus and spinach. The chili is assertively spiced with notes of sweetener; the cactus and spinach are so finely diced they’re largely undetectable. A serving is $4.95 and, it should be noted, was the smallest serving of those we sampled.
Bomba’s BBQ, 2814 Portage St., Kalamazoo. Bomba’s opened in 2022 in the former Wendy’s near the intersection of Portage Road and Lover’s Lane. One of the hottest chilis that we sampled; chef Matt Trevino says he uses three kinds of chili peppers, “lots of jalapenos, serranos and poblanos,” as well as pinto, kidney and black beans and plenty of ground beef. Trevino says the key to a good chili is cooking for a long time, and his chilis simmer for five hours before they’re ready. It’s $5 for a bowl, and it comes with cornbread, tortilla chips and a side of sour cream.
Fletcher’s Pub, at Oakwood Plaza at intersection of Oakland Drive and White’s Road, Kalamazoo. Fletcher’s has standard chili ($4.49 for a cup; $6.49 for a bowl), but recently upped its chili game with a “chili casserole” featured on its winter menu. The casserole consists of a generous portion of chili ladled over a four-inch square of jalapeno honey cornbread, topped with cheese and green onions. It’s a hearty dish — and the jalapeno and honey in the cornbread make for more complex flavors — but also the priciest option we sampled at $13.99.
Louie’s Trophy House, 629 Walbridge St., Kalamazoo. The city’s oldest bar, Louie’s is known for many things, and its chili is among them. It’s made with three kinds of meat -- ground beef, andouille sausage and pulled pork smoked in house — and was the most meat-centric chili that we sampled. Also includes beans and can be topped with cheese, sour cream and/or onions. Has enough chili peppers and sriracha to deliver a kick, but there’s also a sweet undertone. A bowl is $6.50 and is more than enough for an entree.
Michigananders Windy City Dawghouse, 8712 Portage Road, Portage. Owner and chef Andra Lee prides herself on her chili, made with ground beef, green chiles and fire-roasted tomatoes with lots of seasoning.
"I have no fear of spice," Lee declared.
There is a slight burn when you taste it, but it wasn’t the spiciest chili we tried. It boasted one of the largest beef-to-bean ratios among our samples. The texture resembles that of chili typically used on hot dogs, which is intentional as Lee specifically makes her chili for that use. A regular bowl costs $4.99, while a “loaded bowl” topped with sour cream, cheese, and diced onions is priced at $6.75.
One Well Brewing, 4213 Portage St., Kalamazoo. One Well features a vegan chili that tastes like one made with finely ground beef and beans. The secret is plant-based chorizo crumbles from Morningstar and quinoa. It was one of the hottest chilis we sampled in terms of spice, and it can be topped with cheese and/or sour cream. One Well staff say it’s very popular, even among non-vegans. (On the Friday we showed up, they had run out of chili by 4 p.m. and had to make another batch.) A cup is $3.99 and a bowl is $4.99.
Shakespeare’s Pub, 241 E. Michigan Ave., Kalamazoo. Shakespeare’s has a white chicken chili with pinto and Great Northern beans, corn and diced chicken breast in a thick, mildly spiced broth. Topped with great onion and served with tortilla chips. A cup is $4.99; bowl is $6.99.
The Crew Family Restaurant, 5200 Portage Road, Kalamazoo. A mildly spiced chili that offered the biggest bang for the buck — a generous cup was only $2.99; a bowl is $5.99. It also had the highest ratio of beans to meat, which might appeal to those seeking a less meat-heavy chili.
Wally’s Subs, corner of Stadium Drive and Ninth St. in Oshtemo Township. One of the mildest chilis that we sampled, but hearty and tasty. Includes ground beef, beans and chunks of tomato. Comes in four sizes ranging in size from 8 to 32 ounces and in price from $3.40 to $9.40.
Yogi’s, 2070 VW Ave., Vicksburg. This diner just west of downtown Vicksburg serves up classic chili with ground beef, beans and tomato chunks in a richly flavored base. Staff said the spice level can vary based on the day, but it was medium on the day we visited. Bowl is $5.25 and cup is $4.75. One bonus: Yogi’s also features homemade pies; there were nine pie varieties listed on the board on the day we visited.
Zeb’s Trading Co., 7990 Eighth St., Texas Township. The most upscale restaurant in our journey, Zeb’s chili definitely has a kick. It’s a classic chili made with beef, beans and tomato chunks and can be topped with cheese and scallions. Like Windy City Dawghouse, it had a high beef-to-bean ratio. A cup is $3.96 and a bowlis $6.95; the latter comes with Texas toast.
