I made the BEST chicken chili over the weekend that I can’t wait to share. We also happen to be in the middle of the Mexican Day of the Dead celebration which is a perfect excuse to let out your Mexican spirit and have a/multiple Coronas on a Monday 🙂
Sidenote: Day of the Dead is an interesting holiday celebrated in central and southern Mexico during the chilly days of November 1 & 2. Even though this coincides with the Catholic holiday called All Soul’s & All Saint’s Day, the indigenous people have combined this with their own ancient beliefs of honoring their deceased loved ones.They believe that the gates of heaven are opened at midnight on October 31, and the spirits of all deceased children (angelitos) are allowed to reunite with their families for 24 hours. On November 2, the spirits of the adults come down to enjoy the festivities that are prepared for them. – Wikipedia
What you need to make the chili is as follows:
1/2 a yellow onion, chopped
1 red pepper, chopped
1 green pepper, chopped
1 jalapeño pepper
1 can of kidney beans
1 can of white kidney beans, or black beans (you can really use what you have here)
1 16 oz can of diced tomatoes (I like Hunts)
1 12 oz can of chicken broth
1 bag of shredded pepper jack cheese
2 boneless chicken breasts that have been either slow-cooked or boiled for shredding into the chili
Chili seasoning, salt & pepper to taste
I slow-cooked the boneless chicken breasts in chicken broth in a slow cooker for 4 hours. The chicken easily shreds this way, but if you’re short on time, boiling the chicken will be just as good.
Get out your dutch oven and sauté the onion until translucent. Next add your red and green peppers and sauté those as well until soft(er), not mush but not crunchy either. Next, add your beans and stir. Next, add your tomatoes and chicken broth and again stir. To taste, you are going to season your chili with salt, pepper and chili seasoning (I buy this already mixed in the herb section).
Now let all this come to a boil, and reduce the heat to simmer. Add your shredded chicken, and however much (if any) of the jalapeño pepper you want. I let this sit for as long as a few hours, or as little as 30 minutes. The chicken is cooked so it just a matter of letting the flavors develop, obviously the longer the better. Oh, and also, probably the most important, add the cheese! I added about a half of a bag of the shredded pepper jack. I actually didn’t want to add this but hubby insisted and I’m so glad he did. It really thickened it up and added so much flavor.
I served the chili with additional cheese on top, some lime for garnish, and of course, a Corona for me and the hubs.
