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Recipe, Mesquite Grilled Chicken and Chorizo Chili

Dania Maxwell/Staff
The first step in Lt. Craig Weinbaum's award winning Mesquite Grilled Chicken and Chorizo Chili is to grill the corn and meat for the dish. He grills one pound of Chorizo sausage, three butterflied chicken breasts and three ears of corn. Weinbaum cooks often for himself and the other fire people at his station in East Naples. 'Food is all about sharing,' he said.

Photo by DANIA MAXWELL

Dania Maxwell/Staff The first step in Lt. Craig Weinbaum's award winning Mesquite Grilled Chicken and Chorizo Chili is to grill the corn and meat for the dish. He grills one pound of Chorizo sausage, three butterflied chicken breasts and three ears of corn. Weinbaum cooks often for himself and the other fire people at his station in East Naples. "Food is all about sharing," he said.

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  • Dania Maxwell/Staff
Lt. Craig Weinbaum stands for a portrait with his award winning Mesquite Grilled Chicken and Chorizo Chili outside the East Naples Fire Control where he works on Wednesday, November 13, 2013. The dish won the award for best chili at the Marco Island Fire Rescue Chili Cook-off.
  • Dania Maxwell/Staff
The first step in Lt. Craig Weinbaum's award winning Mesquite Grilled Chicken and Chorizo Chili is to grill the corn and meat for the dish. He grills one pound of Chorizo sausage, three butterflied chicken breasts and three ears of corn. Weinbaum cooks often for himself and the other fire people at his station in East Naples. 'Food is all about sharing,' he said.
  • Dania Maxwell/Staff
Lt. Craig Weinbaum's award winning Mesquite Grilled Chicken and Chorizo Chili is pictured with cornbread, queso fresco and onion on Wednesday, November 13, 2013. The dish won the award for best chili at the Marco Island Fire Rescue Chili Cook-off.
  • Dania Maxwell/Staff
After hand crushing two cans of Italian whole peeled tomatoes, Lt. Craig Weinbaum's slices Mesquite grilled chicken to add to his award winning Mesquite Grilled Chicken and Chorizo Chili. Weinbaum cooks often for himself and the other fire people at his station in East Naples. 'Food is all about sharing,' he said.
  • Dania Maxwell/Staff
Lt. Craig Weinbaum's slices grilled corn, Chorizo sausage, and chicken breasts to his award winning Mesquite Grilled Chicken and Chorizo Chili. Weinbaum cooks often for himself and the other fire people at his station in East Naples. 'Food is all about sharing,' he said.
  • Dania Maxwell/Staff
Lt. Craig Weinbaum lets all the ingredients in his award winning Mesquite Grilled Chicken and Chorizo Chili simmer on a low temperature for one to two hours before serving. Weinbaum cooks often for himself and the other fire people at his station in East Naples. 'Food is all about sharing,' he said.
  • Dania Maxwell/Staff
Lt. Craig Weinbaum cooks his award winning Mesquite Grilled Chicken and Chorizo Chili at East Naples Fire Control on U.S. 41 East on Wednesday, November 13, 2013. Weinbaum cooks often for himself and the other fire people at his station in East Naples. 'Food is all about sharing,' he said.

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