"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Santa Fe Chili Recipe

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This recipe for Santa Fe Chili, by , is from The Fullmer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Fullmer
Added: Monday, October 27, 2008


2 lb. boneless, skinless chicken breasts,
cut into 1/2 inch cubes
4 medium sweet red peppers, diced
4 cloves of garlic
2 large onions, chopped
1/4 cup olive oil
3 T. chili powder
2 t. ground cumin
1/4 t. cayenne pepper
1 (28 oz.) can diced tomatoes (undrained)
2 (14 1/2 oz.) cans chicken broth
2 (15 1/2 oz.) cans kidney beans, rinsed and drained
1 (12 oz.) salsa
1 (10 oz.) pkg. frozen

In a 5-qt. Dutch oven, over medium heat, saute chicken, garlic and onions in oil until chicken is no longer pink. Add chili powder, cumin and cayenne pepper; cook and stir for i minute. Add the tomatoes and chicken broth; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in red peppers, beans, salsa, and corn; bring to a boil. Reduce heat, cover and simmer for 10-15 minutes. Yields 4 quarts.




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