It sure is. And it’s even worse outside. Especially, if you are in the Midwest with me. We are supposed to get a few inches of snow tonight, and it’s already feeling like Winter is on the brink.
What’s better than a hot bowl of yummy chili on a cold night? And what’s better than a huge pot of chili, half of which you can freeze and have for the next time you don’t want to make dinner?
This is one of my all-time favorite recipes. I got it from a friend, and I’m not sure where she got it. But now you’ll have it too!
Spicy Chicken Chil
2lbs ground chicken breast
¼ cup vegetable oil
1 onion, chopped
4 cloves garlic
½ cup chili powder
2 tbsp. Cumin
¼ tsp. Cayenne pepper
2 tsp. Mexican oregano
1 tsp. Salt
2 tbsp. Flour
1 cans(15 ounces) tomato sauce
2 ½ cups chicken broth or stock
1 tsp. Sugar
1 fresh jalapeno, seeded and minced
2 tbsp. Masa Harina mixed with ¼ cup water
Fresh Cilantro, Cheddar Cheese, Sour Cream, Red or Green onions
Heat the oil in a heavy pot. Add the onion and garlic and sauté until soft (about 5 minutes.) Add chicken and sauté 5-7 minutes. Add the chili powder, cumin, cayenne pepper, oregano and salt. Stir to coat the chicken. Add the flour and stir well. Stir in the tomato sauce, chicken stock and sugar. If the meat isn’t covered by one inch of liquid, add more stock.
Bring to a boil, cover and simmer for 30 minutes. Uncover and add jalapeno and Masa Harina mixture. Continue to simmer uncovered until thickened – about 30 minutes or as long as you want.
- I use two cans tomato sauce. (30 oz.)
- I usually 1.5-2X the chicken stock to make it go further and less thick.