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

Chicken Chili Recipe

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This recipe for Chicken Chili, by , is from Treasured Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Shullaw
Added: Tuesday, July 14, 2009


6 boneless, skinless chicken breasts, cubed
3 - 16 oz. cans kidney beans (combo of dark, light, mild, hot)
1 - 24 oz. can tomato paste
1 - 24 oz. can diced tomatoes
1 green bell pepper, chopped
1 red bell pepper, chopped
5 celery stalks (with leaves) chopped
1 large white onion, diced
1 clove garlic, minced
1 habenero pepper (use if you want heat!)
1 bunch fresh cilantro, chopped
A LOT of chili powder (at least 6 T.)
1 T. garlic powder
2 tsp. cayenne pepper
3 T. salt
2 T. oregano
5 dashes Worcestershire sauce
5 dashes soy sauce
1 T. ground mustard
1 T. ground cumin
1/4 cup BBQ sauce (Sweet Baby Ray's is the best)
1/2 can beer (whatever is in the fridge)

Add chicken, garlic, cilantro, and a few tablespoons of olive oil to a large pot (at least 5.5 quart) at medium-low heat. As chicken cooks, add 3/4 of onion, habenero pepper and 1/2 can of beer. Once chicken is lightly browned, add beans, tomato paste, diced tomatoes, garlic powder, cayenne pepper, salt, oregano, Worcestershire, soy sauce, mustard, cumin, BBQ sauce and chili powder.

Cover, raise heat to medium and cook for about 20 minutes, stirring occasionally. After 20 minutes, add vegetables, reduce heat to medium-low, cover and let simmer for about 30 minutes. Taste and adjust as you see fit (more beer, salt or chili powder if necessary).

Serve with remaining chopped onion, tabasco sauce, oyster crackers, cheddar cheese and sour cream.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
The longer you let this simmer, the better it gets. Perfect for football Sundays!




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