Tuesday, April 20, 2010

Chili is not so much a food as a state of mind…

It has come to my attention that you have not looked in my soup pot in a while. We had a rainy day, so I thought a bowl of chili was in order. I know it’s spring and all, but some days need a pot of simmering goodness on the stove.

Let me protect my Texas residency by saying this is not a “proper” chili. And by proper, I mean up to Texas standards and by that I mean beef. This is a chicken chili recipe that I would never attempt to enter in a chili cook-off, lest I be laughed out of Texas. To enter a proper chili cook-off in Texas, your chili has to have beef and beer and beans and a little more beef. I do have an honorable mention recipe that I will share on another day.

This recipe was a favorite of the Marine and one of the first he asked for when he was on his own. I’m fairly certain he made it illegally in his barracks from time to time, causing many a Marine to stop, sniff and salivate. Unless you have an iron stomach, don’t make it like he does, hot, hot, hot! The Marine does love some spicy!

This is an easy recipe that can be whipped up in less than an hour. Don’t you love that?

Let’s assemble the ingredients, shall we?

 IMG_3578 forgottencorn

Yeah, that’s corn over there. I forgot to put it in the picture, but I did not forget to put it in the chili.

First you put a little oil in the pot, then dice up two pounds of chicken, one small onion and four cloves of garlic.
Or you can cheat like me and use garlic in a jar and frozen diced onions:
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Oh, and two medium sweet red peppers, which I didn’t have and didn’t miss all that much.

Sautee that in the pot until the chicken is no longer pink. Then add 3 tablespoons of chili powder, 2 teaspoons cumin, 1/4 teaspoon (or 1/8 for not so spicy) cayenne pepper. Cook and stir one minute, to thicken.

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Add one can of diced tomatoes (I like tomatoes, so I use two cans) and two cans of chicken broth; bring to a boil. Reduce the heat and simmer, uncovered for about 15 minutes.

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That gives you time to open, drain and rinse two cans of kidney beans (I use black beans and sometimes one of each). After 15 minutes (or less, if time is demanding) add your beans, 1 jar (12oz) of your favorite salsa, a small package of frozen corn (or one can, drained) 1/2 teaspoon of salt and 1/2 teaspoon of pepper and bring to a boil.

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Reduce the heat and simmer, covered, for another 10-15 minutes, or until the chicken is tender. See? less than an hour!

IMG_3602 I serve this with a little cheese sprinkled on and a dollop of sour cream, to help lessen  the heat because sometimes I’ve been known to make it a little too spicy. You can adjust the heat to your own tastes, by adjusting the cayenne (or leaving it out) and using a mild salsa.

 

 

 

 

 

Santa Fe Chicken Chili

2 lb cubed chicken breast
2 medium sweet red peppers, chopped
1 med onion, chopped
4 cloves garlic, minced
1/4 veg oil, for sautéing
3 TB chili powder
2 tsp cumin
1/4 tsp cayenne pepper
1 can (or 2) diced tomatoes
2 cans chicken broth
2 cans kidney beans (or black), drained and rinsed
1 jar (12oz) chunky salsa
1 small package frozen corn (or 1 can)
1/2 tsp salt  1/2 tsp pepper

In large pot, sauté chicken, peppers, onions and garlic until chicken is no longer pink. Add chili powder, cumin and cayenne, cook and stir 1 minute. Add tomatoes and chicken broth. Bring to a boil; reduce heat, simmer for 15 minutes. Stir in remaining ingredients, bring to a boil. Reduce heat, simmer, covered for another 10-15 minutes, until chicken is tender.

12 comments:

  1. Wow, that looks so good! I might have to make that, however as per usual in my house, I will probably be the only one that eats it. I don't even know what to tell you about my family. I can't wait until my oldest and more culinarily adventurous daughter gets here.
    By the way, I saw pictures of you on Bossy's blog and FB for the Austin meet-up! Looks like fun! I was considering going when she gets to Denver, but last time I checked, she didn't have anything scheduled beyond the 30th. I should check again. :)

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  2. Yum! I'm always looking for a new chicken chili recipe!

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  3. My stomach is growling just looking at your pictures. Since I'm sure there are no leftovers, I suppose I'll have to to make my own.

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  4. Mmm, that sounds good. I've only made chili once (for shame!) and the meat to other stuff ratio was totally wonky. I'm gonna try this one. Your tortellini soup recipe did not disappoint, so you are my go to gal from now on for new things to cook!

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  5. YES! J makes a great turkey chili but it's perhaps a bit to thick for my tastes. this looks great AND easy. I will definately attempt this one.

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  6. I am so trying that!

    And let us know about the honorable mention one! My girlfriends and I enter this famous (in our town) chili contest every year. We are the Red Hot Chili Mamma's. Every year we try a new recipe and every year we have failed to win. We do, though, every single dang year, win the People's choice. But, that might have more to do with our free tequila shots, our little red dresses and our willingness to dance with anybody who wants to get down to the band's groovin' 80's music. I'm just sayin'.

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  7. You forgot to mention all the wine you drank while making this wonderful masterpiece.

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  8. Yummy! I love to put a pot of something on when it rains out, too.

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  9. That looks really good. I always prefer cut up (not ground) chicken breasts and black beans in my chili too.

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  10. I've actually been looking for a chile recipe so I'm marking this entry in my reader! It looks great! Thanks!

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  11. My kind of chili!!! I copied the recipe into my box, thanks.

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  12. I made this for dinner last night and it was AMAZING. My husband even liked it! I only did one thing different, and this is because I never know when we're going to be eating. I sauteed the pepper, onion, garlic and chicken, then stirred in the spices. After that, I tossed that mixture along with everything else into my slow cooker. And it was DE-licious! I used two cans of tomatoes too, because I am a lover of tomatoes as all. The only thing I will do differently next time is probably only one can of chicken broth. Since it was in the slow cooker, none of the liquid really evaporated, so it was a little more liquidy than I like. But that's my fault for using the crockpot. The taste is out of this world and I'm so glad I have leftovers, so I can eat it again tonight! :)

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