Thursday, October 23, 2008

Chili Cook-Off

As if I didn't have enough going on, with the soccer season starting this weekend, freshman/sophomore homecoming dance, surprising my baby with a road trip on Friday to see his all-time favorite college team, Relay for Life kick off party on Monday( I'm the Survivor chairperson this year). I went and signed up for the firehouse chili cook-off on Saturday morning! What was I thinking? Actually, when I signed up for the cook-off, two or three months ago, nothing was going on this weekend! There wasn't anything on the calendar...I swear.

I have five slowly maturing palates in my house, some like spicy, some don't. My tomato and beef chili is nothing to write home about, its just like my spaghetti sauce except I swap out the oregano and obscene amounts of garlic and throw in chili powder and kidney beans, then set out 3 different Tabasco sauces(classic, green and sweet) for everybody to adjust the spiciness to their liking. My Fiesta Chili, is another story, ooh baby...seriously yummy. I'm hoping to be the dark horse, slipping my chicken chili in between everybody else's "classic" chili, and maybe "wow" the judges with it...I'll let ya know.

Fiesta Chili - Not just yummy, pretty too!

2 pounds chicken - cooked and shredded

1 sweet onion - chopped

1 red bell pepper - chopped

1 yellow bell pepper - chopped

8 Jalapenos - chopped (really tiny)

2 cloves garlic - minced

1/2 tsp ground ginger

1/2 tsp white pepper

1/2 tsp sage

2 tsp cumin

3 Tbsp butter

1/4 cup flour

2 cups chicken broth

2 - 15 oz cans great northern beans, undrained

I do my chicken this way, and i usually just chunk up the veggies and give em a whirl in the food processor.

In a big pan that everything will eventually fit in, saute all the veggies until tender, throw in the spices (adjusting to suit your spice tolerance)(same goes for the amount of jalapenos you use). Mix in the chicken. In a separate pot, melt the butter, whisk in the flour, cooking it for a minute, then stir in the chicken broth. Now, dump both cans of beans and the broth mixture into the veggie/chickie mixture stir it all up and let it bubble gently on the stove for about 20 minutes.

This gets very thick, you could rinse the beans and add a little more broth to loosen it up a bit. We like to put shredded pepper jack cheese on top, maybe a dollop of sour cream and some green onions. I don't know if this is the winner, but I think it'll be enjoyed at least!

1 comment:

Melissa said...

It's always when you do something for yourself that something comes up for the kids ..LOL.

The Chili Chicken sounds different!! I think I may give it a try my Violet loves anything Chicken! And Mixing Chili and Chicken, she'll most love it. Thanks!