Cookbook 11-14

unique chili recipes from Darrell Lampkins:

“Veggie Chili” (serves 16)

2 c. chopped onions
2 c. baby carrots
1/4 c. olive oil
2 c. chopped zucchini
2 c. chopped yellow squash
2 T. minced garlic
4 jalapenos chopped (optional)
4 c. kernel corn
1 T. cumin
2 (28 oz) cans chopped tomatoes
4 c. each drained cooked black beans and pinto beans
4 c. water
1 c. chopped fresh cilantro
1 T. salt
1 T. black pepper

Saute onions and carrots in olive oil in a stockpot for 5 minutes or until tender. Stir in the next 5 ingredients. Cook for 3 minutes or until zucchini and squash are tender. Add the corn and cumin and stir in the undrained tomatoes, beans, 4 c. water and cilantro. Simmer over medium-low heat for 30 minutes. Season with salt and pepper.

“Poor Folks Chili” (serves 10-12)

3 lbs. ground beef (deer)
2 (46 oz) cans tomato juice
2 (15 oz) cans chili beans
2 (15 oz) cans diced tomatoes
1/2 c. chopped onion
1/2 c. chopped green bell pepper
1/2 c. chopped red bell pepper
4 T. chili powder

Brown ground beef, add 3 c. tomato juice, beans, undrained tomatoes, onion, green pepper, and chili powder mixing well; bring to a boil, then reduce heat. Simmer for 15-20 minutes, stirring occasionally. Combine the ground beef mixture and remaining tomato juice in a pot and mix well. Cook over low heat for 30-45 minutes.

“Mac N Cheese Chili” (serves 4)

1 pkg. (14 oz) Mac N Cheese dinner
1 can (14 1/2 oz) diced tomatoes, undrained
1 lb. ground beef, cooked, drained
2 T. chili powder

Prepare dinner as directed on Mac N cheese and then add the rest of the ingredients (prepares in a skillet). Cook until heated thoroughly; stirring occasionally.

“Apple Cider Chili” (serves 8)

2 T. canola oil
2 lbs. sirloin steak, 1 inch cubes
1/2 lb. ground beef
12 oz. sausage, casing removed and chopped in 1/2 inch cubes
1 large yellow onion, chopped
6 garlic cloves, chopped
1/2 c. chili powder
1/2 T. chili flakes
1/2 c. Worcestershire sauce
2 tsp. cumin
1 tsp. dried basil
1 tsp. salt
1/4 c. hot sauce
2 cans (14 oz) beef broth
2 cans (14 oz) peeled whole tomatoes, undrained
1/2 can cranberry sauce
1/2 c. apple cider vinegar
1 c. chopped fresh cilantro
1 T. black pepper

Place canola oil in pot on medium heat. Brown the sirloin and remove, then brown ground beef, sausage and onions, then put back the sirloin. Stir in remaining ingredients, bring to a boil, reduce heat and simmer for 2 hours, stirring occasionally.

“Tequila Chili” (serves 8-10)

3 T. olive oil
6 lbs. beef brisket (cut into 1″ cubes)
2 lbs. premium pork breakfast sausage with sage
2 large onions, chopped fine
3 beef bouillon cubes
2 small cans chipotle peppers in adobo sauce, chopped fine
2 squares bittersweet chocolate
2 (7 oz) cans salsa Verde
2 (12 oz) bottles of beer/1 oz. tequila/juice of one lime
1 tsp. salt/6 T. black pepper/3 T. liquid smoke
6 T. chili powder/6 T. ground cumin/8 green onions, sliced
2 c. shredded Mexican 4 cheese blend cheese

Heat olive oil in large cast iron pot on high heat. When oil is hot, add the cubed beef and cook until browned, stirring occasionally. When beef is browned, remove from pot and set aside. Drain any liquid from pot. Return pot to stove and on medium-high heat, cook the pork sausage and chopped onions until sausage is cooked and onions are translucent. At this point, return the cubed beef to the pot along with all the remaining ingredients. Stir well, cover, and simmer on low to medium-low for 3 to 4 hours, stirring occasionally, until beef brisket is tender and chili has thickened. Ladle into bowls and garnish with shredded cheese blend and sliced green onions.