"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Chili Recipe

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

Contributor:  
Contributor:  
Sharon Cunliffe
Added: Saturday, November 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken breasts, bone in with skin
3 yellow onions, finely chopped
1/8 cup olive oil
1/8 cup vegetable oil
2 cloves garlic, minced
2 red bell peppers, small dice
2 yellow bell peppers, small dice
1 tsp. chili powder
1 tsp. cumin
1/4 tsp. red pepper flakes
1/4 tsp. cayenne pepper
2 tbsp. kosher salt
2 28-oz. cans whole peeled plum tomatoes, not drained
2 cans navy beans
Ground black pepper

Directions:
Directions:
1. Cook the onions in the vegetable oil over med-lo heat until translucent. Add the garlic and cook for 1 minute. Add the bell peppers, chile powder, cumin, red pepper flakes and salt. Cook for 1 minute.
2. Crush the tomatoes by hand or use a food processor. Add to the pot and bring to a boil. Reduce the heat and simmer uncovered for 30 minutes, stirring occassionally. Add navy beans.
3. Preheat oven to 350.
4. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with kosher salt and black pepper. Roast for 35-40 minutes. Cool enough to separate the meat from the bone and cut into chunks.
5. Add to the chili and simmer for another 20 minutes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 1/2 hrs.
Personal Notes:
Personal Notes:
Garnish as desired with chopped onions, corn chips, grated cheddar cheese and sour cream

 

 

 

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