Finally, we are back up and running. I can upload photos and make the blogs look beautiful again!
Last Sunday, we decided to make chili for the big New England Patriots game against the Buffalo Bills. As I was looking for a recipe, I definitely wanted something with chicken and lots of beans, and a little different from our White Bean Chili.
I took out my iPad and used my Epicurious App and found a Bon Appetit Chicken and White Bean Chili recipe with a tomato base from 2005. That's what I love about some of these applications. They don't necessarily give you the most up to date recipe but it does give you lots of recipe opportunities. I read the recipe and figured it was easy, it could simmer during the game and then dinner would be served.
I adapted a few of the ingredients from the original recipe by using chicken breasts instead of chicken thighs. I also cut back on the chili powder. For those who like a hot chili, go with the original recipe that calls for 3-1/2 tablespoons (or more) of chili powder. Lastly, I used fire roasted diced tomatoes instead of regular diced tomatoes. I like the heartier flavor of the fire roasted, which worked perfectly.
This chili was delicious, and perfect when the Patriots lost and we had a table full of grumpy people. We had homemade rustic bread and butter which finished the meal. It had the perfect amount of heat and flavor which pleased the chili lovers as well as the picky eaters.
Tomorrow starts another round of college and professional football games for the weekend. Mix up a batch and have it ready for your fans. Oh, and it tastes even better the second day. Enjoy!
1/4 cup of olive oil
1-1/3 cups of chopped onion
1 large green bell pepper, chopped
6 cloves of garlic, chopped
2-1/4 pounds of skinless boneless chicken breasts, cut into 1-inch cubes
2-1/2 tablespoons of chili powder
2 tablespoons of tomato paste
1 tablespoon of ground cumin
1 tablespoon of dried oregano
2- 15 to 16-ounce cans of white beans with juices
2- 15-ounce cans diced tomatoes, fire roasted in juice
1/2 cup of chopped fresh cilantro
Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes.
Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes. Mix in chili powder, tomato paste, cumin, and oregano.
Add beans, 1 cup reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and chili is thickened, about 25 minutes.
Season chili to taste with salt and pepper. Mix in cilantro and serve.