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Southwestern Smoked Lobster Chili
(Serves 10)

6 slices bacon
2 each onions, sliced 1/8" thick
4 each garlic cloves, minced
2 each jalapeno, chopped
3 Tablespoons chili powder
6 cups Italian plum tomatoes, chop in large pieces
2 cups kidney beans, cooked & drained
1 teaspoon dried oregano
1 teaspoon ground cumin
1 Tablespoon white wine vinegar
To taste salt
4 ounces green chili peppers
2½ pounds lobster meat, cooked, cold smoked
1 Tablespoon lobster liver

Place the bacon in a large pot or Dutch oven and cook over medium heat until just crisp. Remove bacon with slotted spoon and reserve, leaving rendered fat. Add onions to bacon fat. Lower heat and cook, stirring occasionally, for about 3 minutes or until they are soft. Stir in garlic, jalapenos, and chili powder and cook five minutes longer. Stir in tomatoes (with their liquid), beans, oregano, cumin, vinegar, and salt. Simmer mixture for 20-30 minutes until it thickens slightly. Add the reserved bacon, green chilies, and lobster. Simmer for 2-3 minutes longer.

Nutritional information per serving
calories 224.8 cholesterol 85 milligrams
protein 29.5 grams sodium 637 milligrams
total fat 3.6 grams dietary fiber 5.0 grams
carbohydrate 19.6 grams
Nutritional information provided by Chef.

Randall Smith
Parkwood Grill