Back again for part two of my two post takeover!
This time we’re going with a red chicken chili. Yes, I know. Chicken chili is supposed to be the white one, but we’re going to flip things about a bit and be daring! Or weird. I forget which one. Anyway, here ya go!
1 lb boneless skinless chicken breast
½ sweet yellow onion
2 bell peppers (I used one yellow and one orange)
2 cloves garlic
1 can chili beans, rinsed
1 can light kidney beans, rinsed
1 can dark kidney beans, rinsed
2 cans fire roasted diced tomatoes
1 can stewed tomatoes (not the Italian variety)
1 can tomato paste (12 oz can. Basically, not the dinky one, but not the huge one either.)
Chipotle Tabasco sauce
Chop bell pepper into chunks of about a ½ inch to an inch in size. Dice onion. Mince garlic. Leave on cutting board for now.
Cut chicken into one to two inch chunks.
In a 10 inch pan, heat a couple of tablespoons of olive oil, then cook chicken chunks at a medium heat until done. Set aside for now.*
In a large sauce pot (I use a 7 qt. dutch oven), drizzle a couple more tablespoons of olive oil and heat to medium, then add the onions, peppers and garlic. Cook for about five minutes, stirring frequently. Add in the chicken, beans, tomatoes and tomato paste. Stir until thoroughly mixed. Add chili powder, paprika, pepper and Tabasco to taste. I used about 4 tablespoons of chili powder, two of paprika, one of pepper and one of Tabasco, but spice it how you like. Stir until all spices are mixed into chili. Bring to a boil, then reduce heat to medium-low (about 3 on my range) and cover. Cook for 40 to 45 minutes, stirring frequently to ensure nothing sticks to the bottom of the pot.
Serve with whatever fixins you deem appropriate.
*Note: Another option for the chicken is to boil the breasts, then shred them. Changes the consistency slightly, but doesn’t affect the taste. The easiest way I’ve found for shredding chicken is to put the breasts into a mixer. Use a dough hook at low speeds.