Dinner · Calibama Cooking
Spicy Southwestern Chicken Chili
This chili is so good, I don't even know where to begin. You make it as spicy or mild as you like. In my house, this chili is always very very spicy!…
Ingredients
- 1/2 cup red onions, chopped
- 3 cloves garlic, minced
- 1 jalapeno, chopped
- 1 red chili pepper, chopped
- 1/2 cup flour
- 1/2 cup vegetable oil + extra to saute vegetables
- 1/3 cup cumin
- 1/3 cup chili powder
- 1 tsp salt
- 1/2 Tbsp cayenne pepper
- 1 whole chicken, cooked ((recommend full rotisserie chicken from your local grocery store))
- 5 cups chicken broth
- 2 15-oz cans of white beans
- 2/3 cup corn
- 2 Tbsp cilantro
- 1 cup half-n-half
Directions
- 1.
In a large 8-quart stockpot, over medium-high heat 2 – 3 tablespoons of vegetable oil. When oil is heated, cook chopped onions, peppers, and garlic. Cook until the garlic becomes fragrant and onions and transparent.
- 2.
Turn the heat down to medium, add the flour and ½ cup of vegetable oil to the mixture, stir well to allow the oil to absorb the flour. This will determine how thick and hearty your chili will be.
- 3.
Add the chili powder, cumin, salt and cayenne. Stir well to combine.
- 4.
Add the chopped chicken meat and stir well to incorporate all ingredients.
- 5.
Slowly pour in chicken broth and stir well to combine.
- 6.
Bring to a simmer and add the white beans, corn and cilantro.
- 7.
Stir all ingredients together well, bring to a slight boil. Once the chili is boiling, reduce the heat to medium-low and allow it to simmer together for 30 – 45 minutes.
- 8.
Before serving, add half-n-half and stir well to combine cream into chili.
- 9.
Garnish with sour cream, cheese and thinly sliced jalapeno peppers.
From Chef Lorious’s original collection · View original post