Chili was a world I started exploring a few years ago when I got a vacuum sealer. (oh how I heart my sealer) Hubby loved gobbling up a bowl in the winter and I loved experimenting with different varieties. I could make a huge batch and freeze it in 2-people servings. We could have chili for months with the mess for only 1 afternoon.
Along that same time my sis started hosting a chili cook-off. She usually has about 12 competitors. I have taken 2nd place for my frito-pie chili ((hungry just thinking about it)) and won 1st place with my Southwest Rotisserie Chicken Chili.
Last night we had a chili cook-off to celebrate my friend Rob’s return to the USA after being away on a film for 8 months. We had three entries….Steve P.’s beef chili, Steve K.’s turkey chili, and my Southwest Rotisserie Chicken Chili. All the chili’s were amazingly good. When the scores were added up……I came in first with 25, Steve K. in second with 24 and Steve P came in 3rd with 19. As you can see it was a close match!
Ingredients:
Rotisserie Chicken – Large
3 large Onions – chopped
6 Cloves Garlic – crushed
2 Carrot – chopped
6 Peppercorns
1 Palm Full of Italian Seasoning
8 Cups of Water
2 Tablespoons Vegetable Oil
1 Can Tomatillas – 12oz. (fresh if you can get them)
2 Cans Chopped Tomatoes – 14oz.
1 Can Diced Green Chilies – 7 oz.
1 Tablespoon Oregano
1 Teaspoon Ground Corianader
1 Teaspoon Ground Cumin
1 1/2 teaspoon Chili Powder
1 Jar Salsa Verde
1 Tub Fresh Garlic Salsa
4 Ears Fresh Corn
2 Cans White Beans (great northern) – 15 oz.
Salt and Pepper
On Hand: 1 Can of Chicken Stock
Toppings: Fritos, Cheese, Chopped Onion, Sour Cream, Lime
Make the stock. Place the bones, 1 large chopped onion with the skins, carrots, 2 cloves crushed garlic, Italian seasoning and peppercorns into a medium stock pot. Cover with 8 cups of water.
In a large soup pot, saute 2 chopped onions and the remaining garlic in vegetable oil. Stir and cook until the onions are soft and semi-translucent.
Chop one can of tomatillas and add to the pot. Discard any liquid.
The herb measurements are only a start. I like to taste along the way and add a little more. If you make the day before (which I suggest) then you might want to add a little more spice the next day.
Remove the corn from the cob by slicing the kernels downward. Discard the cobs and add the corn to the pot.
If you are using canned beans, rinse them twice before adding to the pot. Once they are added to the pot, carefully stir the chili so you don’t break the beans. Broken beans can make a mushy chili.
Other toppings or chili mix-ins: Fritos, Cheese, Chopped Onion, Sour Cream, Lime.
That looks so Yummy! I am going to have to try this recipe. Thanks for sharing! Congratulations on your wins and friends’ return from filming.
Oh my God this looks so good and i`m sure that it is delicious too. I think that this is a easy recipe so i will give it a try, thanks a lot for sharing.
Thanks!
I am going to give it a whirl!!! What is/are the requiste cocktails for this lovely dish?? And, thanks for always being great about responding to all of us!!! It means a lot to know you care enough to make time to answer your crazy fans…lol!!!
LOL! For us it will be ice cold beer… Stella or a Hefferveisen (lemon beer).
I think we will also have some soda and chilled pinot. BTW – The fresh corn is soooo important! Adds tons of flavor and texture.