So tonight I wanted something spicy. This definitely did the trick. I make chili a lot, because it’s literally one of my favorite things to cook. Every pot tastes different, and it seems like every time I cook it, I decide to switch it up. I did end up making my littles their own separate pot of chili. This was a little bit too hot to handle! My ingredients list will be a little bit different this time, only because I never do a great job measuring seasonings in my chili, but this will be everything I did use in my dish. From start to finish, this meal took me a little bit less than an hour to complete.
2 pounds ground chicken
1 ½ red onion (small), chopped
2 cloves of garlic, minced
1 Fresh Jalapenos
2 cans Chili Beans (16 oz.)
2 cans Kidney Beans (Light or Dark), drained
1 cans Tomato Sauce (16 oz.)
2 cans Diced Tomatoes
½ cup Water
Ground Black Pepper
1. Combine seasoned ground chicken (seasoned with all of the above), garlic, and red onion in large stockpot. Cook and stir over medium heat until chicken is fully cooked (NO PINK). Drain liquid.
2. Add your diced tomatoes, tomato sauce; breaking up tomatoes while stirring. Season your pot of chili to taste. (The more cayenne the spicier!) Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 30 to 35 minutes.
3. Simmer, uncovered, for 20 minutes; stir occasionally.
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