“Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili.”- Harry James
As we countdown to the 17th Annual Chili Cook-off event set for Saturday, Feb. 22 from 10 am-noon, we thought we’d share one of our favorite, award-winning chili recipes, along with a shopping list of ingredients for your homemade chili from our GreenMarket vendors.
SINGAPORE STING, Coconut Ginger Chili
By Thuy Shutt, 2004 Chili Cook-Off Winner
- 2- 14oz cans of coconut milk
- 2-14 oz cans of coconut juice
- 6 small Vietnamese or Thai peppers chopped (2 tbsp)
- 2 large cloves of garlic, chopped
- 2 cups of water chestnuts
- 2 cups of white potato, peeled and cubed
- 1/3 cup sugar
- ½ cup fish sauce
- 1 cup of water, with ¼ cornstarch mixed in
- 1/8 cup vinegar
- 1 pound of chicken breast, cooked and cubed
- 2- 16 oz cans of navy beans, rinsed and drained
- Juice from 1 ½ small limes
- 1 medium ginger root, chopped
1. In a large crock-pop, put cooked chicken breast, coconut milk and coconut juice, sugar, fish sauce, vinegar and water mixed with cornstarch.
2. Puree peppers, limejuice, ginger and garlic and put into crock-pot. Add water chestnuts and cubed potato. Cook on high for 4 hours or until chicken and potatoes are tender. Turn temperature to low before adding canned beans and heath through. Garnish with fresh ginger, fired wontons or shrimp chips.
Our vendors offer a fresh variety of peppers, onions and tomatoes; all the spices you can imagine from Tito’s; and hot sauces from Carrie with Captain Redbeard for that extra kick. For the chili carnivores, Farris Farm and Arrowhead Beef offer Florida grass-fed and finished beef, or chicken for added protein.
Join us on Feb. 22 for a day filled with hearty chili tasting, heated chef competition, soulful music from Heidi and the El Cats and more!
Interested in participating? Deadline to submit entries are Feb. 17. Please send information to firstname.lastname@example.org or call 561.276.7511 for more information.