Southwestern Smoked Maine Lobster Chili

Up your chili game with this flavorful version of chili made with lobster meat.

Yield: 10 servings

Ingredients

• 6 slices bacon, chopped
• 2 onions, sliced 1/8 inch thick
• 4 garlic cloves, minced
• 2 jalapeño peppers, chopped
• 3 tablespoons chili powder
• 6 cups Italian plum tomatoes, chopped in large pieces
• 2 cups kidney beans, cooked and drained
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 tablespoon white wine vinegar
• Salt, to taste
• 4 ounces green chile peppers
• 2 1/2 pounds Maine Lobster meat, cooked, cold smoked

Instructions

1. Place the bacon in a large pot or Dutch oven and cook over medium heat until just crisp.
2. Remove bacon with slotted spoon and reserve, leaving rendered fat.
3. Add onions to bacon fat. Lower heat and cook, stirring occasionally, for about 3 minutes or until they are soft.
4. Stir in garlic, jalapeños and chili powder and cook five minutes longer.
5. Stir in tomatoes (with their liquid), beans, oregano, cumin, vinegar, and salt.
6. Simmer mixture for 20 to 30 minutes until it thickens slightly. For a smoky flavor add 2 teaspoons liquid smoke to lobster, toss and add to chili.
7. Add the reserved bacon, green chiles and Maine Lobster. Simmer for 2 to 3 minutes longer.

Attribution

Recipe and photo used with permission from: Maine Lobster Marketing Collaborative