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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Mesquite Chicken Chili Recipe

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This recipe for Mesquite Chicken Chili is from The Campbell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1T canola oil
1 medium onion (diced)
1 large green pepper (diced) – you can also use red, yellow and orange peppers
1 t sea salt
1-2 jalapeno peppers (finely diced)
3 cloves garlic (crushed)
1 t black pepper
2 T chili powder
2 T cumin
1 small can tomato paste
2 cans (14.5 oz.) Diced tomatoes
I cup chicken stock
2 small cans (or 1 lb frozen) corn
1 – 1.5 lbs. smoked chicken breast (diced)
2-3 cans black beans (drained)
1-2 tomato cans of water
Directions:
Directions:
PREP:
• Use stovetop smoker to smoke (mesquite) 1-1.5 lbs. chicken breasts or tenderloins
• Roast frozen or canned corn in 325 degree oven on sheet pan for 10-12 minutes, stirring occasionally (you want a little carmelization on the kernels)
*****
Sautee onions and green pepper (add salt as well) in canola oil for 2 minutes, then add garlic and *jalepenos – sautee for 2 more minutes. Reduce heat and add chili powder and cumin and stir to combine. Then add one can of tomato paste. Stir again for a couple of minutes, then increase to medium/high and add diced tomatoes and chicken stock and water. Cook down for 5 minutes, then reduce to medium/low and add corn and chicken. Simmer on low for an hour and then add the black bean – simmer another 30 minutes or until chili reaches desired consistency..

*You can add heat by adding more jalapenos or reduce heat with fewer jalapenos OR by using only the flesh of the peppers – not the ribs or seeds, which is where most of the heat is concentrated.

Great layered dip recipe – Saffron rice – shredded cheddar – chicken chili – more cheddar – sour cream. Layer in casserole dish. Use tortilla chips, fritos or pitas.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
2-3 hours (including smoking time)

 

 

 

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