amazing chili recipie

Simeon and I combined 3 chili recipies for our Sunday meal, and came up with the best bowl of chili we have ever made. Here it is:

Red Chicken Chili

3 ancho chiles (large dried red peppers found at mexican food store)
1 tablespoon cumin seeds, toasted & ground
2 cups chicken stock
2 chipotle chiles in adobo sauce (comes in a can - by enchilada sauces and canned green chilis)
1 tablespoon olive oil
1 large onion chopped
4 garlic minced
4-6 boneless skinless chicken breasts
¼ teaspoon Mexican oregano
1 teaspoon chile powder
1 teaspoon paprika
6 cups cooked and drained beans (mix of black, pinto, kidney, white)
28 ounce can of crushed tomatoes in sauce
1 teaspoon coco powder
1 teaspoon salt

Toast ancho until beginning to blacken. Set aside. When cool, remove seed & stem. Break into pieces and put in blender with stock, chipotle chiles, and toasted cumin.

Heat oil in dutch oven. Add onion and garlic till soft. Add chicken till turns white. Add oregano, chile powder and paprika. Stir in stock mixture, tomatoes, beans, coco and salt. Add enough water to make it the right consistancy depending how many beans you used. Bring to boil. Reduce heat and simmer 30 minutes.

Chopped avacado, tomatoes, onions and cilantro
Sour creme
Squeeze of lime

Must haves:
A Corona with lime

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