"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Diablo Chili Recipe

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

Molly Melvin Long (Mary's Lineage)
Added: Wednesday, July 8, 2009


1 can kidney beans
1 can black beans
1 pounds to 2 lb Boneless chicken breasts
2 mediums onions, chopped
2 green peppers, chopped
2 chopped carrots
1 pack fresh mushrooms (8 oz.) (optional)
1 can tomatoes (28 oz.)
1 can tomato puree (28 oz.)
1 To 2 chopped jalapeño peppers
½ stick butter
2 teaspoons salt
½ teaspoon pepper
4 teaspoons To 5 tsps chili powder
4 teaspoons cumin
2 cloves garlic, minced
2 tablespoons brown sugar

Brown chicken breasts in hot oil, in large pot with 1 clove garlic, 1 teaspoon chili powder and 1 teaspoon cumin. Set aside. Cube when cool. In the same pot, saute, green peppers, onions remaining garlic, mushrooms and carrots in 1/2 stick of butter with 2 teaspoons of chili powder and 2 teaspoons cumin. Add remaining ingredients and rest of spices. Simmer for 3 hours.




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