Feeding a crowd? This chicken recipe
will do just that. It will divide easily if you want a smaller amount of chili.
This chicken chili is almost more like a stew than chili.
Chiliís Grill & Bar Southwest Chicken Chili
1/4 C. vegetable oil
1/2 C. diced onions
1 1/3 C. diced green bell pepper
2 T. diced seeded jalapeno pepper
3 T. fresh minced garlic
4 1/2 C. water
8 t. chicken base
2 t. lime juice
2 T. sugar
3 T. cornstarch
3 T. ground cumin
2 1/2 T. ground chili powder
4 t. ground paprika
4 t. dried basil
2 t. freshly minced cilantro
1 1/2 t. ground red pepper
1/2 t. ground oregano
1/2 C. crushed canned tomatillos
1 can (4 oz.) diced green chiles, drained
2 cans (15 oz. each) navy beans or small white beans, drained
1 can (15 oz.) dark red kidney beans, drained
3 lbs. diced cooked chicken breast
Shredded cheese and sour cream for garnish
In 5-quart or larger pot, heat oil over medium heat. Add onions and saute along
with bell pepper, jalapeno and garlic. Cook until vegetables are tender.
In another container, combine water, chicken base, lime juice, sugar, cornstarch
and seasonings. Add to vegetable mixture.
Add tomatillos and diced green chiles to pot; bring to boil. Add beans and
chicken; simmer 10 minutes. Serve topped with cheese and sour cream if desired,
with tortilla chips on the side.
Makes about 4 quarts.