Cavemans Spicy Chunky Chicken Chili Food

CHUNKY CHICKEN CHILI

Steps:

• In a large Dutch oven, melt 4 tablespoons butter over medium-high heat. Brown the chicken pieces until nicely colored and cooked through. Remove chicken to a large bowl and set aside.
• Using the same Dutch oven, stir in the flour. This will create a roux. Stir in the onions and peppers. Add the chicken stock to deglaze the pan and stir in the heavy cream. Lower heat and cook until the mixture thickens, about 5 minutes. Once the sauce has thickened, add the chili powder, coriander, cumin, cayenne, black pepper and the salt. Stir and cook for a few minutes. Add the cannellini beans, chiles and the chicken and simmer for another 6 to 8 minutes. At the very end, mix in the sour cream. Transfer to a serving bowl and garnish with Cheddar and parsley.

CHICKEN CHILI

Steps:

• Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
• Preheat the oven to 350 degrees F.
• Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

CAVEMAN'S SPICY CHUNKY CHICKEN CHILI

Steps:

• 1. In a large saucepan over medium heat, combine the onion, celery and chicken and saute for 15 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
• 2. Add the ground black pepper, garlic salt, tomato sauce, chili seasoning and kidney beans in a large pot along with the onions, chicken and celery. Mix well, reduce heat to low cover and simmer for at least an 45 minute For thicker chili take off the cover for the last ten minutes.
• 3. ENJOY!

CHUNKY CHICKEN CHILI

Steps:

• In a heavy bottomed pot, heat 1 tsp olive oil.
• add chicken and saute until no longer pink, about 4 minutes each side.
• remove chicken from pot, wipe pot dry.
• heat remaining oil and saute onion, garlic, bell pepper and cumin seeds for 5 minutes,stiriing often.
• stir in chili powder, oregano, tomatoes, tomato sauce, beer, salt and pepper.
• add chicken back to pot.
• cover and simmer on low heat for 20 minutes.
• add beans, corn, and olives.
• simmer 15 minutes longer.
• stir in cilantro.
• serve hot, topped with cheddar cheese.

SPICY CHICKEN CHILI

Steps:

• In a Dutch oven, saute the first six ingredients in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, broth, seasonings and hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Stir in chicken and corn; heat through. Garnish each serving with 1 tablespoon each of sour cream and cheese.

SANTA FE CHICKEN CHILI

Steps:

• In a Dutch oven or soup kettle,, saute the chicken, peppers, garlic and onions in oil until the chicken for about 5-7 minutes or until chicken is no longer pink and vegetables are tender, , Add the chili powder, cumin and cayenne; cook and stir for 1 minute. Add tomatoes and broth; bring to boil. Reduce heat; simmer, uncovered, for 15 minutes. , Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through.

CAVEMAN CHILI

Steps:

• Place pork in a skillet over medium heat; season with salt and pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer pork to a slow cooker.
• Place bacon in the hot skillet and cook over medium-high heat until evenly browned, about 10 minutes. Drain and discard grease. Transfer bacon to the slow cooker.
• Combine drained tomatoes, onion, green bell pepper, and tomato paste into the slow cooker. Add seasoning packet, garlic powder, onion powder, and salt, pepper, cayenne pepper; stir to combine.
• Cook on Low until flavors have combined, about 6 hours.