Fire Roasted Chicken Chili

May 16, 2009

Today the Kiwanis Family House in Sacramento will host its first annual Community Chili Cook-off. A fund raiser for needy families with loved ones that are hospitalized, the Kiwanis Club has a long and distinguished history for helping those in need and support of the community.
In honor of this fund raiser, here is my own chili recipe.

Fire Roasted Chicken Chili

A little healthier than the traditional version. You can either temper the heat, or turn it up. Create your own brand of spiciness, anywhere from a 'one-alarm fire', to 'fire in the hole' heat. Careful though, you don't want to end up in the hospital with a rich case of heart burn.

Ingredients:
1 Bag dried Great Northern Beans
1 - 1.5 lb pkg of Chicken Thighs or Breasts
1 15 oz. Can of Tomato Sauce
1 6 oz. Can of Tomato Paste
2 8 oz. Cans of Chicken Stock
1 4 oz. Can of Fire Roasted Green Chilis
4 dried New Mexico Chilis, reconstituted in hot water
1 finely chopped onion
4 or 5 minced garlic cloves
Chili Powder to taste
Salt and Pepper to taste
Grated cheddar cheese, sour cream or creme fraiche, and sliced scallions for garnish.

Instructions:

Either soak the dried beans in water overnight, or cover with water, and bring to a boil. Boil for 5 minutes, then cover and remove from heat. Let sit for one hour.

Pour boiling water over dried chilis and let sit for one hour to reconstitute.

Either grill or broil the chicken until done. After cooled, cut meat into small, bite size chunks and set aside.

Place beans, chicken, tomato sauce and paste, stock, onions, garlic, finely chopped New Mexico Chilis, and spices, into a crock pot. Stir well. Make sure there is enough chicken stock to completely cover the beans. You can finish with water if necessary. Set on low heat for approximately 6 to 8 hours, or until beans are tender. Serve topped with chopped onions and grated cheese.

Alternately, for stove top cooking, place all ingredients in a large stock pot, making sure to cover the beans completely with liquid. Simmer, covered, on low heat for approximately 1-2 hours, or until beans are tender. Serve topped with chopped onions, sour cream or creme fraiche, and grated cheese.

Enjoy!
Lori Sinclair
www.SinclairInkSpot.com
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