To celebrate farm to school and support Wisconsin’s farmers, Landmark Creamery is participating in the 2021 Wisconsin Chili Lunch on Thursday, February 25, 2021, by offering this chili lunch kit! We are committed to supporting our local producers during the COVID-19 pandemic.
On Thursday, February 25th, 2021, join K-12 schools, early care and education programs, hospitals, and colleges in celebrating local foods by cooking and serving a chili recipe made with local ingredients on National Chili Day.
Participation is simple: Prepare and serve your Wisconsin Chili Lunch using as many locally-grown ingredients as possible, starting with this kit, and customize it to meet your needs! Serve it in a bowl, on a baked potato, or with Honey Bee Bakery’s amazing semolina bread! Use a recipe listed on the Wisconsin Chili Lunch Facebook page, our favorite recipe below, or cook up your own favorite chili recipe.
Our kit contains a 26 oz bag of dried black beans, 1 lb sweet potatoes, 1 red onion, Oaxaca spice blend from Deliciouser, 7 Chili Hot Pepper blend from Savory Accents (to kick up the heat), 8oz of Wisconsin cheddar cheese, and your choice of ground beef, ground turkey or ground pork. Every one of these items are grown or made in Wisconsin!
Landmark Creamery’s Chili Recipe
6 oz dried black beans, prepared & drained (approx. 2 cups), or 1 can of black or kidney beans, drained and rinsed
1 Tbs olive oil or oil of choice
1 large onion, diced
3-5 cloves garlic, diced
1 lb ground beef, pork or turkey
1 Tbs tomato paste
2 Tbs Oaxaca spice blend
1 lb sweet potatoes, chopped to bean size
2 28oz canned diced tomatoes
2 Tbs coconut aminos or soy sauce
1-2 pinches 7-Chili Pepper blend (this is hot!)
1/2 tsp salt, or to taste
1/4 tsp pepper, or to taste
Cheddar cheese, shredded
Green onions, chopped
Prepare your dried beans per directions. Set aside.
Warm the olive oil in a large pot over medium heat. Add the diced onion and sautee until softened.
Add the garlic and stir until aromatic. Add the ground beef, breaking it up with your spoon.
When the meat is fully browned, stir in the tomato paste and Oaxaca spice blend, until fully incorporated.
Add the sweet potatoes, prepared beans, tomatoes and coconut aminos/soy sauce. Bring to a simmer, cover the pot and then lower the heat, maintaining a simmer until the sweet potatoes are fully cooked. Stir occasionally to prevent sticking.
Stir in the salt and pepper and 7-Chili spice, and adjust the seasonings to taste.
Serve with shredded cheddar cheese and green onions, or any other toppings of your choosing.