It’s been a while since my last post. Between a lot of offline activity (homebuying process, which remains in progress), quite a few projects, and a case of writer’s block, I haven’t had much to say in this space.

I still don’t.

But I might as well pass along a new original recipe. I realize it’s not at all what people expect to find on this blog, but nonetheless, here it is.

By the way, the recipe isn’t officially named. When making it for a chili cookoff, I went with the makeshift title “Deep South Chili” due to the prevalence of “Southern” ingredients. However, a few people commented that it wasn’t exactly chili due to not having red beans or red meat or red sauce. If it’s not chili, it’s at least based on the concept. Here it is:

2 lb. 2% Velveeta, cubed
1¼ cup milk (or reconstituted dry milk)
½ cup extra-sharp cheddar cheese, shredded
1 tsp. Tabasco sauce
2 tsp. chili powder
6 scallions
2 fresh jalapeño peppers
1 tbsp. butter
2 cans black-eyed peas (cowpeas), drained well
1 can okra, drained well
1 can black beans, drained well
½ tsp garlic salt
½ tsp Tabasco sauce
Fried chicken or chicken strips, as desired (fully cooked), cut into pieces
Fresh Cilantro
Combine Velveeta and milk in a large saucepan and cook over medium-low heat until cheese is melted. When the Velveeta is partially melted, add the cheddar cheese. When fully melted and smooth, add Tabasco sauce and chili powder. Stir until blended and smooth.
In a separate saucepan, sauté peppers and scallions in butter over medium-high heat, until they begin to turn translucent. Add okra, black-eyed peas and beans. Add garlic salt, Tabasco, and desired amount of fresh chopped cilantro to taste. Mix well and heat until residual liquid nears boiling point. Add some of the pieces of chicken. Save some for garnish/topping, if desired.
Pour 1/3 of the cheese sauce into bottom of serving bowl. Add ½ of the bean/vegetable mixture in center of bowl and top with a small handful of chicken . Pour another 1/3 of the cheese sauce on top of the bean/vegetable mixture, allowing it to run to the edges. Add remainder of the bean/vegetable mixture in the center (form a mound) and pour remaining cheese sauce around the mound to the edges of the bowl. Garnish with unchopped cilantro and remaining chopped green onions. Serve hot for best consistency (cheese sauce will thicken as it cools).
Prep time: allow 30 minutes