Chicken Chili
The other night listening to the news I heard a disturbing fact that not only is the price of milk going to rise because of the demand in China, but that the price of beef is going to sky rocket out of sight soon. So I started to readjust my mind set and decided to convert a few recipes I have to other forms of meat to see if they would work as well.
Chicken Chili works just fine, for a complete meal I serve it with rice and leave the mixture a little more liquid. I also add beans, a complete no-no to the chili snobs, but I don’t care. This recipe is fairly inexpensive and will, with the rice, serve 4.
The great thing about this recipe is it works really well in a slow cooker.
One the most important parts of a good chili recipe is to use a good chili powder, I don’t usually endorse, but Bruce foods Mexene Chili Powder Seasoning, does give this recipe a nice kick.
Ingredients for Chicken Chili:
- 2 boneless, skinless chicken breasts cut into bite size pieces
- 1 can tomato paste
- 2 cups chicken stock
- 1 tsp cayenne pepper
- 1 medium onion diced
- 2 tomatoes diced
- 1 large pepper diced
- 2 cloves garlic crushed and chopped
- 1 Tbsp dried oregano
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1 tsp salt
- 2 Tbsp sugar
- 1/3 cup chopped cilantro
- 1 -2 cans black beans drained
- 1/4 cup chopped parsley for garnish (optional)
- cheddar cheese grated (optional)
- red onion chopped (optional)
- sour cream (optional)
Directions for Chicken Chili
In your slow cooker place all the ingredients except for the cilantro, chicken, and beans, set on high, cover and let cook for 4 -5 hours. 1 hour before serving add the chicken to the pot stir to combine and cover. 30 minutes before serving add the cilantro and beans.
Serve over rice or wide noodles for a great meal. Offer toppings if you want like grated cheese, onion, sour cream.
If you want a slightly drier chili use only half the stock or before adding the stock, cook the other items for about 15 minutes and add 3 Tbsp flour and stir until flour is totally combined then add stock and cover.
You can also grill or pan saute the chicken to brown it before cutting into small pieces, if you do add the chicken with the beans and cilantro.
Here are a few items to help make this recipe:
Crock-Pot SCCPVL610-S 6-Quart Programmable Cook and Carry Oval Slow Cooker, Includes One Bonus Campbell’s Slow Cooker Sauce
Zwilling J.A. Henckels Four Star 8-Piece Knife Set with Block
This was a little too spicy for a delicate S.A.P.P. (Scottish American Puppy Princess), they even spiced up the chicken so I didn’t get any! New Rule – No Tasty – No Ratey!
- 2 boneless, skinless chicken breasts cut into bite size pieces
- 1 can tomato paste
- 2 cups chicken stock
- 1 tsp cayenne pepper
- 1 medium onion diced
- 2 tomatoes diced
- 1 large pepper diced
- 2 cloves garlic crushed and chopped
- 1 Tbsp dired oregano
- 1Tbsp cumin
- 1 Tbsp chili powder
- 1 tsp salt
- 2 Tbsp sugar
- 1/3 cup chopped cilantro
- 1 -2 cans black beans drained
- 1/4 cup chopped parsley for garnish (optional)
- cheddar cheese grated (optional)
- red onion chopped (optional)
- sour cream (optional)
- In your slow cooker place all the ingredients except for the cilantro, chicken, and beans, set on high, cover and let cook for 4 -5 hours. 1 hour before serving add the chicken to the pot stir to combine and cover. 30 minutes before serving add the cilantro and beans.
- Serve over rice or wide noodles for a great meal. Offer toppings if you want like grated cheese, onion, sour cream.
- If you want a slightly drier chili use only half the stock or before adding the stock, cook the other items for about 15 minutes and add 3 Tbsp flour and stir until flour is totally combined then add stock and cover.
- You can also grill or pan saute the chicken to brown it before cutting into small pieces, if you do add the chicken with the beans and cilantro.
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