Today is one of those National Days just packed with inspiration. Chili Day (4th
Thursday in February), Kahlúa Day, Strawberry Day and Toast Day – all food related. Then there’s Anosmia Awareness Day, Retro Day and Polar Bear Day – could be fun. The two that drew my attention the most were Chili Day (cause who doesn’t love a big bowl of chili in February?) and Retro Day.
So let’s start with Chili. I grew up on Chili. Back then, it was nothing more than a big kettle of beans and some ground beef. Not a lot of spice, just beans and meat. A big kettle of chili could feed our family for a long time. You had day one, with cornbread. Day two, with tortillas. Day three, add more liquid and you’ve just created a soup. My father was a child of the depression. You bet he knew how to stretch a big kettle of beans.
These days, Chili is so much more than beans and ground beef. One of my favorites is Chorizo Chili. Another game changes has to be chicken chili with white beans. Yeah, that’s the ticket for today. The best part about this chili is the meat comes from the deli, and the beans from a can. While you can throw it together in no time, the flavors are like an all-day simmer. Yeah, it’s good stuff!
Spicy Rotisserie Chili
3 cans (15.5 oz each) Great Northern Beans
4 cups cubed Chicken Meat
2 medium White Onions, chopped
4 Garlic Cloves, minced
1 tablespoon canola oil
2 cans (4 oz each) chopped Green Chilies
2 teaspoons Ground Cumin
1 teaspoon Mexican Oregano
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Ground Cloves
16 oz Chicken Stock
2 cups shredded Monterey Jack cheese
Sour Cream as desired
Nacho Jalapeño Peppers, optional
Empty beans into a colander. Rinse well under cold water, let well drain. Remove chicken meat from the Rotisserie Chicken, discarding skin, bones and wings. Cube meat into bite-size pieces, set aside. Peel and chop the onion, set aside. Peel and finely mince the garlic, set aside.
Heat oil in a Dutch Oven or Soup Kettle, sauté onions in oil until tender. Stir in garlic, chilies, cumin, oregano, cayenne and cloves; simmer 3 minutes longer. Add broth, chicken and beans; simmer, uncovered, for 15 minutes.
Remove from the heat. Stir in cheese until melted. Garnish with sour cream and Jalapeño Peppers if desired.
3 thoughts on “A Spicy Rotisserie Chili for National Chili Day”
Mmm, that sounds good. Never thought to make chilli with chicken, but why not?
I like all chilies – even the ones that are all vegetables. It’s all good stuff.
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