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.
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!