Chicken Chili

When I first moved to California, I couldn't get warm. I know that seems odd for a person who was born and raised in Utah, but I really was the girl at the beach wrapped in towels for the first two years we lived here. Fast forward six years later and I think I have finally acclimated to the weather and humidity. John likes to joke that I have acclimated so well I have a very small tolerance for hot and cold now - 73 degree is just perfect (average temp of San Diego) - 68 degrees is too COLD - 78 degrees is too HOT.

For those of you who live in San Diego, you know this winter has been uncharacteristically cold. Low 60s! Come on! That is just down right cold. For those of you living in Utah and other cold States, quit laughing. Brr!

One of the things I miss about Utah is seasonal food - particularly the winter season of soups, stews, chili, etc. and one thing I love more than noodles is a good one pot soup, stew, or chili. Since it has been so frigid in SD, I have had an opportunity to make several soups, stews, and chili's this winter starting with chicken chili.

Chicken Chili
Makes 6 servings

Ingredients:

• 1 pound ground chicken
• 1 medium onion diced
• 2 jalapenos diced (optional)
• 1 can pinto beans drained and rinsed
• 1 can black beans drained and rinsed
• 1 can kidney beans drained and rinsed
• 1 can corn
• 1 can diced green chiles
• 1 can rotel tomatoes
• 1/2 - 3/4 box chicken stock
• 3-4 tablespoons Chili seasoning (I make my own, which I will post at the end because it is quite involved - you can also use your own recipe or buy a packet)

How to Make Chicken Chili:

1. In a large pot, brown your ground chicken or medium high heat. Once brown, add in the onion and jalapeno and cook for 3 to 4 more minutes until veggies start to soften. 
2. Add in your chili seasoning and stir to coat.
3. Add in the corn, rotel, green chiles, and chicken stock. 
4. Bring up to a boil then return to a simmer for 1 hour. 
5. Add in the beans, return to a simmer, and cook for an additional 30-45 minutes.

I like to serve this topped with cheese, onion, and jalapeno with some tortilla chips for dunkin. 

Chili Seasoning: 

• 1/3 cup brown sugar
• 2 tablespoons Bob's Butt Rub (basically an all purpose bbq seasoning)
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 1 tablespoon pepper
• 2 teaspoons paprika
• 1 tablespoon ground chipotle pepper
• 1 teaspoon ground ancho chili pepper
• 1 teaspoon oregano
• 1 teaspoon cayenne pepper (optional)

While you are trying out this recipe, I will be over here in San Diego trying not to freeze to death! 

Enjoy!

-H