Nothing warms me up on a freezing cold day like a big bowl of chili! From the blissful aroma that fills the house to the glow of heat coming from the bowl to the touch of peppery spice that warms from the inside out. This chili recipe makes me just want to cuddle up on the couch in a cozy blanket with a big ole bowl. You’re gonna love it!
INGREDIENTS – serves 6-8
1 chicken breast
1 red onion, chopped
2 celery stalks, chopped
1 carrot, chopped
2 bell peppers, chopped (I used 1 green and 1/2 of a red and 1/2 of a yellow, any color works)
1 jalapeño or serrano, seeds and ribs removed and small dice – optional
3 garlic cloves, minced
3T chili powder
1/2t onion powder
1/2t garlic powder
1/4t red pepper flakes – optional
2T tomato paste
1 12oz can beer of choice
1 15oz can of tomatoes (I used fire roasted wtih chipotle peppers, whatever ya have works)
3 small yukon gold potatoes, chopped
1c cooked beans or 15oz can (pinto, kidney or black)
Toppings: cheddar/jack cheese, green onion, tortilla chips, cornbread, biscuit, etc
Bring a dutch oven to med-high heat. Sprinkle the chicken with salt and pepper then fry in a little drizzle of olive oil. Cook for 6-8 minutes, flip and go for another 4-6 minutes, until nice and browned on each side but not cooked through, set aside. In the same pot, saute onion, celery, carrots and bell peppers in olive oil and a little salt, cook until soft 2-3 minutes. Add jalapeño and garlic with a little salt, stir then add chili powder, cumin, onion powder, garlic powder and red pepper flakes, stir until fragrant. Make room on the bottom of the pan and put in the tomato paste cook for a minute then pour in the beer, can of tomatoes, 2 15oz can fills of water, potatoes, beans and salt. Stir, nestle the chicken breast in the middle (dump in any juices with it), bring to a simmer, cover and cook for 1-2 hours until the chicken falls apart. Shred up all the chicken with a couple of forks (I don’t even take it out of the pot). Stir to distribute the chicken and serve with all the yummy toppings!
2 responses to “SPICY CHICKEN CHILI”
[…] SPICY CHICKEN CHILI — WORTHINGTON EATS […]
We did love it. Just the right amount of spice with a delicious combination of veggies all complementing the chicken. This would be great after a day of winter skiing, hiking, fishing, or just enjoying the outdoors, or any other time.