Cooks prepare fall fares as the 10th annual Soup, Stew, Chili and Brew returns to Main Street on Saturday.

The event begins at 11 a.m. with over 40 participants expected to prepare seasonal favorites throughout the day for visitors. The event will end at 4 p.m.

Lynda Knoebel with the Madison Area Chamber of Commerce said the number of participants in this year's Soup, Stew, Chili and Brew will double from last year and a few other new activities will be featured, yet other aspects will stay the same during the event.

Each booth will be selling a taste of food for one ticket, while bowls of soup, stew and chili may be purchased for three tickets. Tickets cost $1 each, Knoebel said, and are available at ticket booths located throughout the event.

"There's no money exchanged in the event," she said.

Ticket booths will be located throughout the event at Jefferson Street, West Street and Mulberry Street. Proceeds will go to local organizations.

Organizations and businesses will compete for the top three places and awards in the best soup, best stew, best chili and best brew categories with awards given at the stage near Mulberry Street 4 p.m.

Local fire departments will also compete for the traveling trophy, which will be awarded to the department with the best chili.

The kids' play area with a slide and games will return to the event this year on the east end near Jefferson Street, and live music will be featured on the Mulberry Street stage.

New to Soup, Stew, Chili and Brew this year, a cupcake walk will be held at Princess Perry's Cupcakes throughout the day, and a costume contest in the kids' activity area begins at 11:30 a.m. The contest will feature three age categories from newborn to 5-year-olds, children ages 6 to 9, and children ages 10 to 13. Costumes will also be judged in three different categories, including the prettiest or cutest costume, scariest costume and most original or creative costume.
In celebration of the 10th annual Soup, Stew, Chili and Brew in downtown Madison, a few favorite recipes from previous years are featured below.

Sweet Potato and Chipotle Soup

1 oz. butter

1 medium onion, chopped

2 cloves garlic, chopped

1 quart chicken stock

3 medium sweet potatoes, peeled and chopped

1/2 cup honey

1/2 cup heavy cream

1 tbsp. pureed reconstituted chipotle chile peppers

salt and pepper to taste

1. In a large saucepan, cook onions and garlic in butter until translucent, about 4 minutes.

2. Add stock and potatoes and simmer until tender, about 45 minutes.

3. Add honey, cream, and peppers, remove from heat and puree until smooth. Garnish with a dollop of honey and cream.

- Courtesy of Jerry Adkins and the Ohio Valley Celtic Society

Pozole Con Puerco

1 (75 oz.) can Hominy (white preferred)

1 (28 oz.) can crushed or chopped tomato

1 (7 oz.) can roasted, peeled green chiles

1 (12 oz.) bottle of beer (Mexican preferred)

1-1/2 pounds ground fresh pork

1 medium onion or chorizo (if preferred), chopped

Juice of one lime

1 tbsp salt or to taste

3 cloves garlic

cilantro, lime wedges and crushed red chile, served on the side for garnish

Saute pork, onion and garlic until done. Drain. Add other ingredients, except the garnishes. Simmer for 20 minutes.

- Courtesy of Steve Thomas

Sweet Heat Vegetarian Chili

1 quart jar Mama Doty's Chili Fixin's

2 quarts garlic tomato sauce

2 quarts chunky veggie tomato sauce

1 quart frozen vegetables

1 quart kidney beans

1/4 pint chopped fresh garlic

1/4 pound dark fudge, chocolate

Combine all ingredients and stir over medium heat.

- Courtesy of Jim Grant

Dennie Hackney's Chili

1 cup onions, chopped

1 (4 oz.) can Old El Paso Green Chiles, chopped

1 tbsp. chopped garlic

1 (7-3/4 oz.) can El Pato Tomato Sauce

1 can chicken broth

1 tbsp. tomato paste

1/2 tsp. Accent

1 tsp. salt

4 tbsp. McCormick Gourmet Chile Powder

2 pounds top sirloin (aged) beef, cubed

1 pound pork loin, cubed

2 tsp. lime juice

1 tbsp. corn masa mix

1/2 can chipotle peppers in Adobo Sauce, chopped

1 tbsp. ground cumin

1. In chili pot, combine onion, green pepper, garlic, tomato sauce, tomato paste, chicken broth, chili powder, salt, 1/2 Accent. Bring to simmer and cook for 1 hour.

2. In second pot, brown beef and pork and sprinkle with about 1/2 tsp. chili powder and salt. Chop chipotle peppers and add to pot. Bring to simmer. Cook a half hour.

3. Now mix both pots together and add corn masa mix, lime juice, and 1/2 tsp. Accent. Simmer 1 hour or til meat is tender, adding broth as needed.

- Courtesy of Dennie Hackney