I am going to tell you something that you may find hard to believe. I entered my first cooking contest. I didn’t win (I know, crazy hard to believe right) but I did have fun!
My girlfriend wrote me about a month ago asking if I’d be one of 10 chefs in a chili contest. It’s an annual event at our local county club and I believe this was year 4. I read over the details and thought….hmmm why not. This sounds like fun, so I said “yes”.
The event was the Monday before Thanksgiving so I had lots of time to decide on the perfect Chili recipe.
Ha…..all of a sudden the weekend before the contest I was still debating between two of my favorite Chili recipes. Guess I picked the wrong one because this one just didn’t measure up?.
Don’t these peppers look amazing? I thought for sure I’d have a winner with all these mouth watering peppers! Oh that’s right…bacon makes everything taste better not peppers?.
Ok, so maybe red, yellow and orange peppers are not common ingredients in a Chili; but I don’t care, and neither should you because this Chili is really good! In fact, it’s just as tasty as this this one!
In all fairness, I did have some tough competition! Everyone who attended said all the Chili’s were really good….Da…of course! In fact, my husband never lies to me about food and he also said, “Wow these are all delicious!”
His second favorite was the Pumpkin Spice Chili. He did say mine was the best, so that’s a win right?. Da (again)…..of course he voted for me right! He’s a good man!
So maybe next year I’ll try my other favorite chili recipe……until than, I think this one is a winner. I believe you’ll think so too but you won’t know unless you make this recipe. Lets get busy everyone…..time to make Chili!
Chicken Chili (adapted from Ina Garten – Barefoot Contessa Parties!)
- 8 cups chopped yellow onions (6 onions depending on size)
- 1/4 cup olive oil
- 1/4 cup minced garlic (8 cloves)
- 3 red bell peppers roasted and diced (or diced and saute with onions)
- 3 yellow bell peppers roasted and diced
- 3 orange bell peppers roasted and diced
- 2 teaspoons of chili powder
- 2 teaspoons of cumin
- 1/2 teaspoon of dried red pepper flakes, or to taste (we like it spicy)
- 1/2 teaspoon cayenne pepper, or to taste
- 4 teaspoons kosher salt
- 4 28-ounce cans of whole peeled plum tomatoes in puree, undrained
- 1/2 cup minced basil
- 4 cups of left over chicken shredded
- Freshly ground black pepper
- 2 to 4 cups chicken broth depending on how you prefer your chili….I used 4 cups.
For Serving: Chopped onions, corn chips, grated Monterey jack cheese, greek yogurt
- 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.
- Add the tomatoes and crush them with a wooden spoon as you add them to your pot. (Or you can break them up by hand or use a food processor and than add them to your pot if you prefer) We like our chili chunky so I break the tomatoes up with my spoon.
- Add basil and bring to a boil, than reduce the heat to a simmer, uncovered for 30 minutes, stirring occasionally.
- Add your shredded chicken and simmer, uncovered, for another 20 minutes.
- Add as much chicken broth as you like. There is no rules….I used about 4 cups.
- Serve with the toppings, or refrigerate and reheat gently before serving.