Clay's Kitchen : Chili Recipes

Chili Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Chicken Chili Mole

Recipe from: Insane Chicken

1 tablespoons vegetable oil
5 teaspoons pre-chopped garlic (see below)
1 large onion, chopped
2 red bell peppers, seeded and diced
3 canned jalapeño peppers, diced
1 packet chili seasoning
¼ teaspoons ground cinnamon
1 28 ounce can diced tomatoes
1 5 ounce can pinto beans, drained
2 cup shredded rotisserie chicken
1 bottle beer
2 ounces unsweetened chocolate, shaved
2 scallions, chopped, for garnish
hot sauce to taste
Cheddar, for garnish

In a large Dutch oven, heat the olive oil over medium heat. Add the garlic and onion and sauté for 5 minutes. Add red bell peppers and jalapeños and sauté for 5 more minutes, until soft. Stir in chili seasoning packet and cinnamon and cook until spices are fragrant. Add tomatoes, pinto beans, shredded chicken, hot sauce, and beer. Bring to a boil, reduce heat to low and simmer 10 minutes. Stir in chocolate just before serving. Garnish with grated Cheddar and chopped scallions, if desired.

For the Pre-Chopped garlic:
1 head garlic, peeled
olive oil, to cover

Place the garlic cloves in the bowl of a food processor. Pulse until the garlic is finely minced. Spoon the minced garlic into a jar and pour over enough oil to cover the garlic. Seal well and store in the refrigerator for up to 2 days.

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