I made up this chili recipe one day while making homemade salsa. That is the first hint that this chili is HOT and SPICY. I like to use organic ingredients as much as possible but I’ve written the recipe without listing organic so you can decide for yourself.
This recipe is a bit more time consuming than your average chili but it is worth every second it takes. It has won the 3 Chili Cook-offs I’ve taken it to.
Mean Chicken Chili
2/3 cup organic olive oil
1 whole onion
1 bunch green onions
1 head of garlic
4 large tomatoes or 8 medium tomatoes
1 red pepper
1 yellow pepper
3 fresh jalapeno peppers
2 fresh cayenne peppers or hot red chili peppers
1 fresh habanero pepper (optional for heat)
4 fresh tomatillos
2 fresh limes
3 tbsp brown sugar
2 tbsp chili powder
¼ tsp ground cloves
1 tbsp chipotle pepper powder (optional for heat)
¼ cup Worcestershire sauce
3 tbsp red wine vinegar
4 to 6 chicken breasts
3 (14-16 oz) cans kidney beans (or favorite whole bean of choice)
1 (6 oz) can tomato paste
Salt and pepper to taste
- Preheat BBQ Grill to medium heat.
- Cut red, yellow, jalapeno, cayenne, habanero peppers in half, remove core and seeds. Slice onion so that you have 4 quarters that preserve the ring of the onion. Chop roots off green onions. The garlic, tomatoes and tomatillos will be grilled whole.
- Grill chicken until cooked while grilling all peppers, head of garlic, onion, green onions, tomatoes and tomatillos. Cook the chicken until it is it cooked but don’t overcook. The vegetables should be watched closely. It is ok to let them get a bit blackened. Grill the tomatoes and tomatillos until they are soft but not falling apart. The longer you grill the peppers the milder your chili will turn out. Grill garlic head until you can feel that the cloves are soft inside.
- Set chicken aside to cool.
- Once you are done grilling you are ready to puree all the vegetables in a food processor after husk of tomatillos and garlic. The vegetables to be pureed include: red, yellow, jalapeno, cayenne, habanero peppers, onion, green onion, garlic, tomatoes, and tomatillos.
- To a large pot add all pureed vegetables, olive oil, juice from lines, brown sugar, chili powder, ground cloves, chipotle pepper powder, Worcestershire sauce, red wine vinegar, beans and tomato paste.
- Cut or shred chicken and add to pot.
- Set on medium and cook for 1 hour.
- Do a taste test to determine if the chili is too hot or too mild. If too hot add V8 juice. If too mild add chipotle pepper or chili pepper. Salt and pepper to taste.
- Serve with shredded cheddar cheese and sour cream as desired.
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