Pass The Vittles

My daughter Paige shared this recipe with me. It is so good and such a wonderful dish to make when it’s cold outside. I entered a Chili Cookoff, at a church event, and won! No one else brought anything other than the old fashion kind of chili. This is really good and I suggest you try it.

Chicken Chili

Delicious Chili with a kick

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Course: Main Course

Ingredients Method

Ingredients

  

• 1 stick butter
• 2 lbs cubed chicken
• 1/4 cup all purpose flour
• 2 green peppers sliced thinly
• 1 large onion sliced
• 1 cup heavy cream or half and half
• 2 cups chicken stock
• 2 tablespoons chili powder
• 1 tablespoon cracked black pepper
• 1 tablespoon kosher salt
• 2 cans northern beans drained you can add juice of one can
• 2/ 4 oz cans or 8 oz green chilis I use hot
• 1/2 cup sour cream

Method

 

1. In a large Dutch oven, melt 4 tablespoons of butter over meadium=high heat.

   Cut chicken up into bite sized pieces and brown in butter until nicely colored and cooked through. Remove chicken from pan.

   Add remaining butter to pan, stir in flour. This will make a roux. 

   Stir in sliced onions and pepper. Add chicken stock to deglze the pan and stir in heavy cream. I use half and half or you can use even thicker cream.  Lower heat and cook until the mixture thickens.

   Once thickened, add chili powder, pepper and salt. Stir and cook a few minutes then add in northern beans, chilies and the chicken.

   Simmer for about 6-9 minutes. When ready to serve stir in sour cream