Spicy Southwestern Chicken Chili

Southwestern Chicken Chili

Ingredients:

• 8 boneless, skinless chicken breasts –cut into bite-size chunks
• 1 quart jar sliced Italian cherry peppers
• 2 large cans peeled and sliced tomatoes
• 3 cans whole-kernel corn (or sliced from 6 cobs)
• 2 large cans or 3 bottles cooked black bean (frijoles negros)
• 3 large red onions –chopped
• 4 cloves garlic –minced
• 3 large yellow peppers –chopped
• 2 sprigs each: rosemary, sage, marjoram –stemmed and minced
• ¼ cup sea salt
• 4 tbsp dried cumin powder
• 2 tbsp garlic salt
• 2 tsp toasted sesame oil
• 2 cups chunky peanut butter (***Make sure you announce this because of peanut allergies!)
• ½ lemon –juiced
• 2 cups chicken stock
• ½ cup balsamic vinegar
• 2 bottles of good ale (e.g. Sierra Nevada Celebration ale)
• Ground black pepper to taste
• Olive oil for sautéing

Directions:

Condiments: cheddar cheese, sour cream, avocados, fresh lime wedges, your favorite hot sauce(s), corn or Italian bread a/or crackers are optional.

OK, don’t let the number of ingredients scare you off.  This recipe is not as difficult as it may appear, and it’s SO WORTH THE EFFORT!   Plus, you make it the night before, relieving some party-day-stress. You can also make a batch for just the family and freeze the rest for future dinners.  You’ll become the Chili Champ!

Sauté the onions, yellow peppers, and garlic in a little olive oil and salt –set aside.

Sauté the chicken, herbs, and garlic salt in olive oil until just cooked through (don’t overcook).

In a BIG pot add the chicken, onion/yellow pepper mix, corn, ½ jar Italian cherry peppers, 1 ale, cumin and vinegar –stir and simmer at a slight boil for a few minutes –stir often!

Add the black beans, tomatoes, sesame oil and 1 cup chicken stock –stir and bring to a slight boil –stir often!

Add the peanut butter and the lemon juice –stir and simmer for 10 minutes until the peanut butter is completely melted and mixed in.

Simmer on low heat for 1 hour, stirring often, and adding the last ale and chicken stock a little bit at a time. Add remaining salt and pepper to taste.

Let sit and cool overnight on stove. The next day, simmer another 30 minutes, * but let cool 10 -20 minutes before serving (to re-thicken).

Serve with cheddar cheese, sour cream, fresh lime wedges, and the rest of the Italian cherry peppers. Enjoy!

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