"Spring Chicken" Chili

The beer in this chili recipe gives it a rich, hearty flavor and the kick of  the peppers will make you cry tears of joy while eating it!  If you don’t, however, like spicy foods, you have options.  You can a)leave out the fresh peppers, red pepper flakes, and cayenne pepper all together b)use less pepper, or c)de-seed  the jalapenos and serrano pepper.  The seeds and the fleshy white part on the inside of the pepper is where most of the heat is found so if you leave those out, your chili will have a milder flavor.  Also, keep in mind that the serrano is hotter than the jalapenos so you might start by omitting that first.  Just know that this chili has a definite kick to it and if you don’t like spicy chili, you will need to slightly alter the spice.   I garnish this chili with a little bit of grated cheddar cheese, reduced fat sour cream, green onions, and most importantly, homemade pico de gallo.  The crunch of the fresh veggies in this pico de gallo is a wonderful healthy alternative to corn chips and it also gives the chili an extra punch of flavor!  If you still crave the flavor of corn to go along with the chili, try my sweet and spicy cornbread  muffins (recipe to follow).

1 lb ground chicken

1 medium yellow onion, diced

2 fresh jalapenos, diced

1 serrano pepper, diced

*Remember to wash hands well with soap and water after dicing fresh peppers because they can burn your hands!

1 tbsp ground cayenne pepper

1 tbsp red pepper flakes

1  tbsp ground cumin

1 heaping tbsp of chili powder

2 (15.5 oz) cans of red beans, drained

1 (15 oz) can of black beans, drained

1 (15 0z) can of kidney beans, drained

1 (14.5 oz) can of diced tomatoes

1 bottle of amber ale or dark lager (we used No. 21 Brewing Company lager)

3 larges cloves of garlic, minced

Pico de gallo for garnish (optional)

Reduced fat sour cream for garnish(optional)

Grated sharp cheddar cheese for garnish(optional)

diced green onion for garnish(optional)

2 tbsp olive oil(you only need this if you are using a very lean ground chicken)

1 (46 fl. oz)  can of tomato juice

1 tbsp kosher salt

If using a lean ground chicken(see above) add olive oil to a large soup pot and heat on medium heat.  Add chicken, and onion.  Stir constantly and cook for about 7 minutes, until onions are translucent and meat looks done (the meat is done when you see no pink).   Then add garlic and diced fresh peppers.  Cook for about 2 more minutes.  Then add tomato juice, beer,  diced tomatoes, beans,  ground cayenne pepper, red pepper flakes, kosher salt, chili powder, and cumin.  Reduce to simmer.  Stir occassionally and let simmer for about 1 hour, until you have reached desired thickness, and until onion pieces are soft, and no longer crunchy when you bite into them.   Serves 8-10 people.  We like to make it for 2 and eat it for the rest of the week.  It lasts for up to a week in the fridge.  Remember you can always freeze leftovers.  Serve with desired garnishes( I use about a spoonful of each), and my sweet and spicy cornbread muffins  and enjoy!!

Spicy pico de gallo( makes about 10 spoonfuls for garnish)

1/2 cup finely chopped cilantro

2 roma tomatoes, diced

1/3 cup of diced yellow onion

1/4 cup finely diced fresh jalapeno (de -seeded if more mild flavor is preferred)

1 large clove of garlic, minced

1/2 tsp salt

6 turns of freshly ground black pepper

Stir together all of the above ingredients.  Serve with tortilla chips or as garnish for “Spring Chicken” Chili.  (about a tablespoon per bowl)

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2 Responses to "Spring Chicken" Chili

  1. jalapeno says:

    Jalapenos with hite striations could possibly be hotter than smooth jalapenos

  2. big swede says:

    I was very pleased to find this site.I wanted to thank you for this great read!! I definitely enjoying every little bit of it and I have you bookmarked to check out new stuff you post.

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