Roasted Chicken Chili
Remember how I made two chickens for my birthday? Well, I used most of the 2nd one for this chili. I used the legs and thighs for other meals and had two fairly large chicken breasts and other odd pieces for the chili. So without further ado, here is what I did.
1 can of Red Gold tomatoes with chilis
2-3 cans of tomatoes
2 cans of chili beans (I used mild since the tomatoes were plenty spicy)
1 large onion
3 garlic cloves, minced
2 chicken breasts, diced into bite-sized pieces
2 bell peppers (any kind, but I like red)
6-8 cups of water, depending on how watery you like your chili and how much pasta you’ll add
a handful of pasta
1. Saute the onion and garlic.
2. Add the tomatoes and beans and cook a few minutes.
3. Add the bell peppers and cook a few minutes.
4. Add the diced chicken and cook a few minutes.
5. Add 2-3 cups of water and bring to a boil. Check the spices and adjust as needed.
6. Add the rest of the water and bring to a boil. Then add pasta and turn down the heat to low.
I started making chili a few years ago. I always wanted to know how, but none of my friends made it, so I followed the recipe on the back of a can of beans. But as always, I modified it to my liking.
1 LB of buffalo (or turkey or chicken, any lean meat is good here)
2 16-oz cans of beans (I use Bush’s, but if you have your favorite, use those)
1 16-oz can of diced tomatoes (today I used italian-style, but anything would work)
1 medium-large onion (diced)
3 cloves of garlic (minced)
1-2 TBs of olive oil
1 or 2 red bell peppers (I used a red and yellow here)
A handful of spaghetti (optional, but I put it in mine)
3-4 cups of water (depending on if you’re adding pasta and how thick you like your chili)
The following are to taste: salt, freshly ground black pepper, cumin, corriander, chili powder, sweet paprika.
In a large pan (I use a dutch oven) cook the diced onion and minced garlic in olive oil until golden brown. Add the meat and seasoning. This is what it should like:
Add beans, tomatoes, peppers, and water. If you will add pasta, then for now, just add 2 cups of water. Bring to a boil. This is what mine looks like at this stage:
Cover and simmer for about 15-20 minutes on medium-low heat.
If you’re going to add the pasta, add the remaining water and salt liberally (if you don’t, it will taste a little sweet because the pasta absorbs the salt that’s already in the chili). I like to break up my pasta (it’s too long if you don’t break it up). Here is an example:
Cover and simmer for about 15-20 minutes on low heat.
A most delicious result. Voila!