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Chicken Chili

October 3, 2012

Fall, football, chili and beer! Is there a better combination? I think not. The aroma of onions, garlic, and cumin filling the house makes game day something special. I have been making this version of the fall classic for years. The original recipe was made with *(ground turkey). I prefer this updated version. Serve with cornbread, (recipe to follow in a few days) a crisp salad and enjoy the game! (Da Bears!)

Chicken Chili

Serves 6

2 large chicken breasts, bone in and skin on    *(or 1 lb. ground turkey)

Olive oil

2 onions, chopped

2 garlic cloves, minced

2 green peppers, chopped

1 can (29 oz) tomato sauce

2 cans (16 oz) red kidney beans, drained and rinsed

2 cups picante sauce

2 teaspoons ground cumin

1 teaspoon oregano, crushed

1 teaspoon pepper

1/2  teaspoon basil leaves, crushed

1/2  teaspoon thyme leaves, crushed

2 cups corn, frozen and thawed

Serve with shredded cheddar, sour cream and cilantro.

Preheat oven to 350 degrees. Place chicken on baking sheet. Drizzle olive oil and season with salt and pepper. Cook chicken for 35 to 40 minutes, until juices run clear. Cool and dice chicken into 1/4 inch cubes. (*) Cook onions in oil over medium-low heat for 10 to 15 minutes til translucent. Add peppers, garlic and cook for 2 minutes. Then tomato sauce, beans, picante sauce and seasonings, bring to a boil. Add chicken, reduce heat and simmer uncovered for 30 minutes. Stir in corn and simmer for 5 additional minutes. Check your seasoning and adjust with salt and pepper. Serve with cheese, sour cream and cilantro.

* If you prefer ground turkey…brown the meat as the first step and continue with onions.

Randy liked it!

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