November Soup Club.

Email lincolnsoupclub@gmail.com for address information.
Add a comment with your accompanying side.

October's Soup.

And the winner is....

Wow, what a great Soup Club! The Chili Cook Off was a huge success thanks to Darryl, Katie and Tim.

Here are the recipes.

1st Place
Darryl's Apron Worthy Cajun Chili

3 +/- tablespoons olive oil (enough to coat bottom of pot)
1 pound chicken andouille sausage (slice links)
1 pound ground turkey
1 1/2 pounds ground pork
3 stalks celery, chopped
1 large onion, finely chopped
1 green bell pepper, chopped
4 cloves garlic, chopped
6 tablespoons Tabasco
3 sprigs thyme
3 tablespoons chili powder
2 tablespoons cumin
2 tablespoon paprika
2-4 tablespoon cayenne pepper (Depending on how hot you want it)
3 cups chicken stock
1 28-ounce can crushed tomatoes
1 15-ounce can tomato sauce

Heat oil in a large pot and cook the andouille sausage for about 2 minutes. Add the ground turkey and pork and cover, stir frequently to cook evenly. Continue to cook until all the meat is brown. Add the celery, onion, green bell pepper and garlic to the pot and cook for 3-4 minutes.

Stir in the Tabasco, thyme, chili powder, cumin, paprika and cayenne, and continue cooking for another minute or two. Pour in the stock, crushed tomatoes and tomato sauce, bring to a bubble and turn down to a simmer. Let cook for another 20 minutes, however you can keep it simmering on warm/low for quite a while. Even better when you let it sit over night and reheat the pot on the stove. Add salt/pepper & Tabasco for flavor as you like.

2nd Place
Katie's Mexican Pork Chili

3 pounds boneless pork shoulder
Kosher salt and freshly ground black pepper
1 tablespoon toasted fennel seeds, ground
3 tablespoons ground cumin
Extra-virgin olive oil
15 whole tomatillos, husked
3 poblanos
2 white onions, quartered
4 garlic cloves, peeled
1 bay leaf
2 limes, halved
1 big bunch fresh cilantro
1 quart low-sodium chicken stock
1 cup masa harina, to tighten it up

Chili bar toppings:
Crispy fried tortilla strips, fresh corn tortillas cut into strips and deep fried in vegetable oil
Mexican crema, store-bought with lime zest
Shaved radishes, radishes shaved vertically on a mandoline
Crumbled queso fresco
2 limes, each cut into 8 wedges

Preheat oven to 325 degrees F.Season the pork shoulder with salt, pepper, fennel and cumin. Take a large roasting dish and place over medium-high heat. Add a 3-count of olive oil and sear pork shoulder all over until golden brown on the outside, 3 to 4 minutes per side. Add vegetables, spreading out tomatillos, poblanos, onion, garlic and bay leaf around the seared pork shoulder. Drizzle with olive oil, squeeze lime juice all over and season with salt and pepper. Cover the whole tray with aluminum foil and roast in the oven for 2 to 2 1/2 hours until the pork is falling apart. Remove from oven, set the pork aside and pull apart. Rake all the other ingredients into a blender (a bit at a time) with the bunch of fresh cilantro and process until smooth. Pour into a large Dutch oven. Set over medium heat and add chicken stock. Bring to a simmer and whisk in masa harina to thicken the sauce up. Fold in shredded pork shoulder and season with salt and pepper to finish. Serve with Chili bar toppings.

3rd Place
Tim's Classic Spicy Chili

Will Post when available