Lenoir County employees joined forces to raise dollars to support the United Way of Lenoir County by sharing their favorite chili and soup recipes. The first Annual competition took place on January 30 at the Lenoir County Farmers Market Community Kitchen (Also known as “Tammy’s Kitchen”). It was an incredible event and aside from the neck to neck competition
County Employees were able to cast a $5.00 vote on their favorite and also enjoy all of the entries. A tasty way to contribute to the United Way of Lenoir County and enjoy a delicious lunch. Organizers fully expect this event to grow each year by number of entries as well as number of voters.
This year, we saw some amazing cooks competing, and the heat was ON!

Congratulations to our fantastic winners:

• Chili Winner, determined by the number of votes: Chef Joel Dixon & Chef Abbigail Wells, Representing N.C. Cooperative Extension, Lenoir County Center
• Soup Winner, also determined by the number of votes: Chef Tyjuana Atkinson,
  Representing the Lenoir County Health Department
• The GOAT Overall Winner determined by the judges scores: Chef Lashanda Hall,
  Representing Lenoir County Human Resources Department

As a secret judge I promised to share the prize winning recipes, but this group of professional cooks were a little reluctant to reveal too many secrets, I was able to get most of them. Hope you will enjoy! Judging this group was not an easy task, but super fun!

Chili Winners

Chef Joel Dixon and Chef Abbigail Wells

Clover Chili

• 1 to 2 tablespoons chopped jalapenos
• 2 green bell peppers, diced
• 2 tablespoons garlic, minced
• 1 pound mild sausage, browned
• 1 pound ground beef, 80/20, browned
• 1 package of Kinders Chili Seasoning
• 2 15 ounce cans red kidney beans, rinsed and drained
• 2 15 ounce cans pinto beans
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 ½ tablespoon cumin
• 1 tablespoon smoked paprika
• 2 tablespoons beef bouillon base
• 1 32 ounce carton beef stock
• 1 12 ounce can tomato paste

Salt and pepper to taste
In a large pot combine all ingredients. Stir to blend, add water and additional seasonings to taste.
Bring to a boil, allow to simmer for two to three hours. (This can also be done in a crock pot, cook on high for 4 hours).

Serve with sour cream, green onions, shredded cheddar cheese, and Family Secrets Cornbread, recipe to follow.

Family Secret Cornbread

(There is a secret ingredient missing, so you may have to make this one a few times to get it as delicious as this Chef team created, or you might could bribe them, lol)

• 2 boxes of Jiffy cornbread mix
• 3 eggs
• 1 1/2 cups milk
• 1 stick of butter
• 1 cup brown sugar
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 14 fluid ounces of the Secret Ingredient

Preheat oven to 400 degrees, place a glass 9.5 x 11 dish in the oven to also preheat. Once preheated grease the pan with butter.
Combine the Jiffy cornbread mixes, with the eggs and milk. Stir to combine.
Add the stick of butter, brown sugar, sour cream, vanilla and the secret ingredient. Mix well.
Add to baking dish and cook 15 to 20 minutes, or until top is browned.
Before serving melt, additional butter and combine with a tablespoon of local honey and a pinch of salt and brush on top. Good Luck and Enjoy!!!

Soup Winner

Chef Tyjuana Atkinson

Beefed-Up Garden Vegetable Soup

(Tyjuana says she made a favorite recipe her own by continuing to taste and adding
ingredients to her taste, she also says that the oxtails are optional, but I will say the oxtails were super popular with the tasters).

• 2 lbs. Ground Beef
• 2 lbs. Stew Beef
• 2 lbs. Marinated Oxtails (optional)
• 2 (28 ounce) cans tomatoes (mashed)
• 12 ounce V-8 Juice
• 1 (16 ounce) can green beans
• 1 (16 ounce) can carrots
• 1 can lima beans
• 1 can shoe peg corn
• 1 (15oz.) can tomato sauce
• ¼ cup sugar
• Salt and pepper to taste
• 2 or 3 sweet onions (chopped)
• ¼ cup sugar
• Salt and pepper to taste
• 2 to 3 sweet onions, chopped

(DO NOT DRAIN VEGETABLES)
Brown ground beef, stew beef and onion together until done (drain grease off and put aside).
In large soup pot add all other ingredients with liquids; then add beef with onion. Let simmer 1 ½ to 2 hours.
If using oxtails-cook oxtails in a pressure cooker for 30 mins. until tender, then add to the soup pot to simmer.
The marinate can be whatever you chose (I use brown sugar, soy sauce and Worcestershire sauce for a few hours or overnight).

GOAT Winner

Chef Lashanda Hall

Zuppa Tuscana

(Traditional Italian Soup)

• 6 oz bacon, chopped (or bag of bacon bits)
• 1lb Italian Sausage "hot"
• 5 large tablespoons of minced or pressed garlic
• 1 large onion, chopped
• 6 cups chicken broth, (48 oz)
• 2 cups water, (16 oz)
• 6  Medium Red potatoes, peeled and chopped into various 1/4 thick pieces
• 1 kale bundle, chopped (6 cups)
• 2 cups whipping cream
• Seasoning Salt and black pepper to taste
• Garlic Powder, Onion Powder to taste
• Italian seasoning and Oregano to taste
• Parmesan cheese to serve, optional

Instructions:
In a large pot or Dutch oven (5.5 qt), over medium heat, add bacon and sauté until browned (5-7 mins). Remove bacon and spoon out excess oil, leaving about 1 Tbsp of oil in the pot.
Add Italian sausage and sauté until cooked halfway through before adding chopped onions and minced garlic and sauté 2-3 minutes.
Add 6 cups of broth and 2 cups of water, and bring to boil. Add sliced potatoes, salt, pepper, garlic powder, onion powder, Italian seasoning and oregano, and cook for 13-14 minutes or until easily pierced with a fork.

When potatoes are nearly done, add chopped kale and bring to a light boil.
Stir in 2 cups whipping cream and bring to boil. Garnish with bacon and grated parmesan.