Friday, April 17, 2009

Who says chili has to be Red???

ME!!! That's who!!! Originally this recipe from Rachael Ray called for Tomatillo salsa.
I don't care for tomatillos, but I thought the concept behind this recipe made for a great quick no bean chicken chili. (see the recipe here:,1052,362,449,589,562,862,783,842,429,716)

Pace Picante is our salsa of choice, so this chili leans more toward being soup like. I say that's just an excuse to thicken it up with a big dollop of sour cream and mounds of shredded cheese. Anything that is a vehicle for more cheese in my life is a good thing.

Chicken chili from Rachael Ray
1 rotisserie chicken, stripped and shredded or 1 to 1 1/2 pounds leftover roast turkey meat, shredded
3 tablespoons extra virgin olive oil (EVOO)
1 large onion, chopped
2-3 garlic cloves, chopped
1 rounded tablespoon chili powder
2 teaspoons ground cumin
1 jar salsa (16 ounces)
1 beer, any brand you like
1 quart chicken stock
4 handfuls tortilla chips, divided
1 handful cilantro leaves
Juice of 2 limes

Heat pot over med-high with EVOO. Cook onions and garlic til soft, 4 min. Add chili powder and cumin, cook for another minute. Add t salsa, beer and stock. Bring up to a bubble and add in the shredded chicken. Simmer 10-15 min. Grind 2 handfuls of tortilla chips and cilantro in food processor.  Add to the chili and continue cooking til it thickens, 8-10 min. Right before spooning into bowls, add lime juice and serve with chips.

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