Is it getting hot in here? Whooo Eeeee! This chili has some kick, so be careful! The heat sneaks up on you too, so be sure to serve with ice cold water, beer or what have you.I guarantee this is a crowd pleaser and people will be begging you for seconds and thirds. Nothin'....I say nothin' is better on a cold night than this chili. So round 'em up and get your family into the kitchen for some spicy fun.
Shopping List:
- 1-1 1/2 lbs Chicken Breast
- 2 (14 oz) cans Chicken Broth
- 3 (14 oz) cans great northern beans
2 cups (one medium) onion
3 cloves chopped garlic
2 tsp. ground cumin
2 tsp ground oregano
1 tsp. chili powder
1 tsp. red pepper (flake if you like it really spicy)
2 Tbs. olive oil
3-4 (or more if you dare) dashes hot sauce
salt and pepper to taste
Directions:
Bake chicken breasts in 350 degree oven for 30 minutes. [Shortcut -- buy rotisserie chicken at market and slice up chicken breast into chili]. Cool and cut into bite size pieces. In a large skillet, cook onions in olive oil until wilted. Add everything else and cook over medium heat for 1 hour.
Ladle into bowls. You can serve with nacho chips, cheese, jalapeno peppers, sour cream or your favorite topping. I like to put the toppings in little dishes on the table and let everyone "create their own recipe" with the toppings.
I serve my chili with cornbread. For a super homemade cornbread shortcut, I buy the jiffy cornbread mixes. http://www.jiffymix.com/. To the mix, which requires milk and water, I add in a 1/2 cup of canned corn and a 1/4 cup of canned chopped jalapanos. You can also substitute the canned corn with creamed corn for a sweeter version.Who's ready for a hearty winter meal? Whoooo heeeee!!!
Posts
No comments:
Post a Comment