We had a chili day last year at my work, and my coworker’s husband made the most AMAZING chicken chili that I have ever had… it hit the spot on this rainy Sunday.
Ingredients (the American Ale is missing)
Recipe called for 1/4 cup of mushrooms, but, heck, I added the entire bag!
Rinse and drain the red beans
Add a jar of chipotle salsa
Add a small can of tomato sauce
Add shredded chicken – what I did was I boiled the chicken in hot water for 40 minutes so that it was tender enough to shred with a fork before adding it to the chili pot
Cheese! Also add sour cream (not pictured)
The good stuff… only 6 oz!
Milk
Garlic
Chili powder
Cumin
Paprika
Salt
Pepper
Take 2 tablespoons of flour and mix with just enough hot water to make a paste (more pasty then it is pictured here), then add to chili pot
And, look what Miss Autumn was up to while I was getting everything in the pot? Heheh!
Simmer for 1 hour on the stove top.
Meanwhile, make some corn bread muffies (added 1/2 a can of sweet corn for added delish-ness)
Still waiting… as the kids trample me! heheh!
Ok, shoot… I forgot to take a picture of the FINAL and end result of the chili- but, ohhh… it was SO good!! Maybe that is why I forgot to snap a picture? Usually chicken chili is in a white sauce but this chili is in a red sauce. SO good! So, instead of a picture of the chili, here is a cute photo of my son!
Here is the recipe:
Red Chicken Chili
1 bag sliced white mushrooms
1 can (15.5 oz) light red kidney beans, rinse and drain
1 16 oz jar chipotle salsa
1 8 oz can tomato sauce
3 chicken breasts, boiled and shredded
1/2 cup sharp cheddar cheese, shredded
1/2 cup sour cream
6 oz American ale beer
1/4 cup milk
2 tablespoons minced garlic (not dried)
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
2 tablespoons flour
Boil chicken breasts in water for 40 minutes, shred with fork.
Combine all ingredients except flour. Mix flour with just enough hot water to make a paste. Add to ingredients. Bring to a simmer and continue for 1 hour. Cool for 15 minutes. Top with extra cheese and sour cream.
