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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 35 |
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Years ago, I started experimenting with a Chicken variety of my mom's old basic chili recipe. I never, ever make a chili the same way - that's the beauty of it. Just use what you have in your pantry or what you are craving....there's really no way you can go wrong. Every time, I make chili with chicken it is different. For my family & friends who think there is an actual melanie's chicken chili recipe , here's my attempt to finally publish it with approximate ingredients for you. Feel free to mix it up anyway you please - but my biggest rule is please don't use canned diced chilies in that acidic gross tasting preservative juice - yeah you know what I'm talking about and GROSS! Ingredients:
6 chicken breasts, cut into very small 1/2 inch cubes, should be about 3 cups |
2 cups corn, fresh roasted off the cob |
1 (15 ounce) can black beans, rinsed and drained |
1 (15 ounce) can pinto beans, rinsed and drained |
1 (15 ounce) can tomatoes, diced |
1 medium red onion, diced |
1 medium green bell pepper, diced |
2 fresh jalapeno peppers, seeded & minced |
1 fresh serrano pepper, minced |
8 cups chicken stock |
3 garlic cloves, finely minced |
1/2 cup cornmeal |
1/2 cup monterey jack cheese, shredded |
2 tablespoons olive oil |
1 tablespoon adobo sauce, from a can of chipotles in adobo sauce |
2 teaspoons chili powder, just any plain mixture variety will do |
1 teaspoon cayenne powder |
1/2 teaspoon smoked paprika |
1/2 teaspoon cumin |
1 teaspoon mexican oregano, dried |
salt, to taste |
pepper, to taste |
Directions:
1. Heat a large stock pot to mediumheat with Olive Oil. Add Onion and Peppers. Season with a pinch of salt & pepper. Cook until softened - about 2-3 minutes.
2. Add the Chicken. Season with a pinch of Salt and Pepper. Cook until white, and cooked through. About 3-4 minutes.
3. Add the Tomatoes, Beans, Garlic, and Corn. Season with Salt and Pepper. Cook for 2-3 minutes.
4. Add all of the spices and the Adobo Sauce.
5. Add Chicken Stock. You may want more or less chicken stock depending on your desired consistency. I like mine fairly thick. Bring to a boil. Reduce to a rapid simmer. Simmer for about 30-60 minutes - all up to you - the longer and lower temperature the better.
6. Add Corn Meal and Cheese to thicken a little at a time. Stir rapidly to avoid lumps. Simmer for another 15 minutes or so. You may need to add more corn meal and/or cheese to obtain your desired thickness.
7. Check for seasoning - you may want to add more salt and pepper to fit your taste. Also, add more Cayenne or Chili Powder for heat and depth.
8. Once the desired thickness and seasoning is achieved, the chili is technically ready to serve. I often like to turn the heat down to low and cook longer - anywhere from 15 minutes to hours. This continues to intensify the flavors and thicken the Chili.
9. Serve in a bowl with a sprinkle of fresh cilantro, scallions, cheddar cheese, and a spoonful of sour cream. Fresh corn tortillas, cornbread, and garlic-jalapeno focaccia bread go well with this also
10. You can vary this in any way - often I'll use shredded rotisserie chicken or different types of beans. Also, you can omit the tomatoes, adobo sauce and red powders all together and use roasted, seeded and peeled green chiles. If you like more of that east coat/midwestern style chili use ground chicken or turkey and add some tomato paste instead of the cheese/cornmeal to thicken. You can also omit the meat altogether and add extra beans & vegetables.
11. This recipe also works well in the crock pot left cooking all day using dried & soaked beans - I like the health benefits of this myself.
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