Kickin' Chicken Chili

Ever since fall hit my mind, and cooking has been all about soups, stews, and chili.

I really didn't realize how much so until I went into my freezer and counted how many I had frozen. Umm I think I had about 5 different kinds of chili, with numerous soups as well.

I have already made White Chicken Chili, Creamy White Chicken Chili with Roasted Poblano Peppers, and Game Day Chili just to name a few. So I decided to consult my sous chef (Kevin) about any ideas he might have.

He pointed out that I had yet to make a spicy chili. We both love spicy food, so I can't believe I hadn't come up with one yet. I was totally game for it.

I am not talking 5 alarm chili, we do value our taste buds. But a nice chili that warms you up and maybe breaks a little sweat. Ya, that sounded good!

So off to work I went and the final product?

A chili that brings the heat, just to the edge without going to far, with a mix of jalapeno, chipotle, and cayenne. You get that heat without the burn. The perfect chili with a nice cold beer.

This is our favorite chili to date and I think it will be yours too.

Yield: 6 to 8 servingsAuthor: Bobbi Hass-Burleson

Kickin' Chicken Chili

Bring a bit of heat to the table with this delicious chicken chili!

prep time: 10 MINScook time: 1 hour and 45 MINStotal time: 1 hours and 55 mins

ingredients:

2 tablespoons extra-virgin olive oil
2 pounds ground chicken
Kosher salt
Freshly ground black pepper
3 cloves garlic, finely chopped
1 large onion, chopped
1 jalapeno pepper, seeded and chopped (I left the seeds in mine)
1 chipotle pepper in adobo, minced plus 2 tablespoons of the sauce
2 tablespoons hot sauce, (I used Franks Red Hot)
2 tablespoons hot Mexican chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne
1 (28-ounce) can diced tomatoes
1 (15-ounce) can of black beans, rinsed and drained
1 (15-ounce) can of pinto beans, rinsed and drained
3 cups chicken stock (plus more if chili is too thick)

Suggested Toppings

Greek yogurt (or sour cream)
Chopped red onion
Sliced jalapenos
Fresh cilantro leaves
Diced tomatoes
Shredded cheese

instructions

In a large pot, heat the oil over medium-high heat. When the oil is hot, add the ground chicken. Cook and stir occasionally until well browned all over, about 15 minutes. Season with salt and pepper.
Reduce the heat to medium. Add the garlic, onion, and jalapeno pepper. Cook 5 minutes. Add the chipotle pepper and sauce, hot sauce, chili powder, cumin, coriander, and cayenne pepper. Cook 2 minutes.
Add the tomatoes and beans, and season with salt and pepper. Reduce the heat so the chili is gently simmering and cook, covered, until the chili is thick, about 1 1/2 hours. Stirring occasionally. If chili becomes too thick as it cooks, add more stock.
Adjust seasonings if necessary and ladle into bowls and top with the remaining scallions and suggested toppings if desired.

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