Chili is not one of the foods I grew up with... but chile con carne is something I know all about! My parents moved us to Houston, Texas in 1979, and that is where I learned to love chili. All the flavors I love are there... chiles, tomatoes, beans... What's not to love?? Chili is one of those recipes that you can fix a million ways, whether it's beef, pork, veggie, or chicken. Served with cornbread, crackers, or warm tortillas, chili is, for me, one of those comfort foods that I go to on a cool fall night. I still have family in Texas and I still have a love for chili, so the search for that perfect bowl of chili will continue! Stay tuned! Cook the foods you love!
4 cups chicken, cooked and finely shredded
1 medium sweet onion, diced
4 cloves garlic, minced
2 cups celery, finely diced
1 large poblano pepper, finely diced
3 habanero peppers, stems and seeds removed
1 large can (4 cups) diced tomatoes
1- 8 ounce can tomato sauce
1- 6 ounce can tomato paste
2- 14 ounce cans black beans, drained
¼ tablespoon chile ancho powder or any mild chili powder
½ tablespoon smoked paprika
1 tablespoon cumin
4 tablespoons Worcestershire sauce
2 teaspoons liquid smoke
Salt and pepper
3 cups chicken broth
1. In a large dutch oven pot, heat 3 tablespoons of olive oil to medium/high heat. After a few minutes add the onion, peppers and celery, cook for a good 6 to 8 minutes, seasoning lightly with salt and pepper.
2. Transfer the tomatoes to a blender, add the habaneros and a pinch of salt, blend until smooth. Add the tomato mixture to pot, along with garlic, bring to a boil, taste for salt. Add all of the remaining ingredients. Cover and cook for a good hour, stirring and tasting for salt along the way.
3. Serve chili with cornbread or crackers, garnish with your favorite cheese, avocado, green onions and cilantro. Yields up to 10 servings.
Chicken chili with black bean and habanero... 10 days later! This recipe, like most chili recipes, tastes even better as it sets. Today, I added cotija cheese, tomatillo avocado salsa, and a quick Navajo bread with roasted jalapenos.
I have made cornbread from scratch a number of times, but here is a quick recipe for a tasty cornbread. Prepare a package of store-bought cornbread mix, and add in 1 cup of diced pickled jalapenos, 1½ cups sharp white cheddar cheese, and 1 ear of sweet corn. Bake according to package directions.
Other recipes by Sonia:
Mexican Red Rice
Chile Relleno with Serrano Shrimp
Cheesy Chorizo Bread
Flank Steak Tacos
Chile Colorado Burritos
Taquitos, Flautas and Dorados
Annatto-Citrus Marinated Chicken
Chile Garlic Shrimp Kabobs
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas
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