05-08-2010, 01:19 PM
I’m not a big fan of Beef or Bean Chili so I created this Chicken Chili recipe. Of course you can substitute beef for the chicken and add other ingredients such as beans but I like my Chili simple and HOT! Serves two as an appetizer or one as a meal.
2 cups shredded cooked Chicken
2 cans (8 ounce) Tomato Sauce
½ tsp. Onion Powder
½ tsp. Garlic Powder
2 tbsp. Chili Powder
½ tsp. Ground Cumin
½ diced Habanero Pepper (you can do a whole Habanero but it will be hot and you may pay for it the next morning!)
Salt and Pepper to taste
Shredded Cheddar Cheese
1. In a stove pot, combine all of the ingredients (except the cheese) and stir until well blended.
2. Cover and simmer over medium heat for 45 minutes to 1 hour (stirring frequently). Reduce heat to low if it starts to boil.
3. Spoon the chili into a serving bowl and top with shredded cheddar cheese.
4. Serve Hot.
2 cups shredded cooked Chicken
2 cans (8 ounce) Tomato Sauce
½ tsp. Onion Powder
½ tsp. Garlic Powder
2 tbsp. Chili Powder
½ tsp. Ground Cumin
½ diced Habanero Pepper (you can do a whole Habanero but it will be hot and you may pay for it the next morning!)
Salt and Pepper to taste
Shredded Cheddar Cheese
1. In a stove pot, combine all of the ingredients (except the cheese) and stir until well blended.
2. Cover and simmer over medium heat for 45 minutes to 1 hour (stirring frequently). Reduce heat to low if it starts to boil.
3. Spoon the chili into a serving bowl and top with shredded cheddar cheese.
4. Serve Hot.