Cooler temperatures drove me to fix a cold-weather dinner tonight, a family favorite: chicken chili. Man, oh, man, it’s wonderful. And paired with simple baking powder biscuits and a salad … it can’t be beat.
- 1 can Hunt’s Fire Roasted Diced tomatoes
- 1 can Hunt’s tomato paste
- 3/4 cup good beer (a really wheaty beer, like Blue Moon or Shock Top works best)
- 1/4 tsp Sirachi hot sauce
- 1 chicken bouillon cube
- 1 Tbsp brown sugar
- 1/2 tsp paprika
- 1/4 tsp dried cilantro
- 1/2 yellow onion, diced finely
- 1 red bell pepper, diced finely
- 1 pound ground chicken
- 1 pound chicken sweet italian sausage, minus the casings
- 1 15 oz can dark red kidney beans
- 1 Tbsp olive oil
1. Heat olive oil in a large bowl over medium heat; when hot, add chicken and sausage. Press the two meats into the pan to “iron out” the wrinkled, packaged “ground” appearance, and to mix them together (you don’t want a bite of chicken, then a bite of sausage).
2. While the chicken is cooking, add the cilantro, paprika and brown sugar. Cook the chicken for about ten minutes, sautéing until it’s done.
3. Add the remainder of the ingredients, in no particular order, and then stir it all together. Make sure you’ve mixed all of the tomato paste in with the rest of the ingredients (again, you don’t want to get a mouthful of just tomato paste).
4. Cover and turn the temperature down to low. Cook for an hour and a half.