Chicken Chili
"When I created this recipe, I had no idea what I was doing, I just knew I wanted a nice flavor, and that when you mixed these ingredients, it had just that! I often substitute many of the fresh vegitables based on what I have in the fridge. There are just three hard and fast items, the ground chicken, the okra, and the spices. Based on the way I cook it the so called "okra slime" is actually part of the secret sauce, and it is desireable for the texture of the entire dish. A lot of people say that don't like it, but when I make it I have yet to have anyone even mention it!"
- Ready In:
- 20mins
- Ingredients:
- 25
- Serves:
-
4
ingredients
- 1 1⁄4 lbs ground chicken
- 1 cup okra
- 1 medium onion
- 3 tablespoons fresh cilantro
- 2 garlic cloves
- 5 tomatoes
- 1 (14 ounce) can fire roasted tomatoes
- 1⁄2 cup chickpeas
- 1 jalapeno pepper
- 1 serrano pepper
- 2 cups beef broth
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon curry powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon chili powder
- 1 tablespoon mrs. renfro's habanero salsa
- 1 teaspoon ghost pepper sauce
- 1⁄8 teaspoon ghost salt and pepper
- 1⁄8 teaspoon ghost black pepper
- 4 dried New Mexico chiles
- 2 dried pasila chilies
- 1⁄2 teaspoon smoked crystalized salt
- 1⁄2 cup grapeseed oil
directions
- Mix all dry spices ahead of time and have in a small bowl on the side. also add 1 tbs. Essence of Emeril. (Recipe editor wouldn't let me add that above -- ).
- Also, take dried peppers and roast for about 4 minutes at about 300 degrees. Don't let them burn, just get them to puff up a bit. Once done, put in a small pot with the beef broth to simmer for about 15 minutes. Let cool after all the peppers are soft.
- Dice the peppers, onions, garlic, tomatoes, and cilantro, before beginning, and put the peppers and onions together in one bowl and one bowl with the tomatoes and cilantro and garlic.
- In a large pot place 1/4 cup of grape seed oil and heat. When it is hot, put the tomatoes, okra, and cilantro in and cook on high heat for about 15 minutes.
- In a second pot, put the remaining 1/4 cup of grape seed oil and heat. When it is hot, put in the onions and peppers and sweat until onions are translucent.
- Add chicken to the onions and simmer until it is all cooked through. There is likely to be a fair amount of liquid from the onions which you will discard in the next step.
- Once tomatoes have broken down, scoop out the skins using a fork. When done, add the chicken by spooning it in with a slotted spoon. Discard remaining liquid from the chicken pot.
- Take the peppers from their pot and blend in a blender. scoop into the sauce and mix well.
- Add remaning ingredients and spices stirring to mix well, simmer for about 2 hours. Test and add pinches of salt or spices to taste.
- Suggest serving with cheddar cheese, chives, and diced fresh Jalapenos. Excellent over saffron rice.
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RECIPE SUBMITTED BY
David Hawkins
Newport Beach, California
Started washing dishes in restaurants (the Moose Lodge to be precise) at 13. Worked at a bunch of Long Island restaurants from 14 to 18, did salad prep, sous, breakfasts, line, short order and whatever role was open. Loved it, and kept cooking when I went into the Army at 18. By 22, stopped cooking for work, but still cook at home a lot. Now, I actually think I am a better cook than ever, and have even considered opening my own restaurant some day.
