I really need to trim my toenails.
OH, HEY.
Wow, you’re quiet. How long have you been standing there?
Wow.
Remember yesterday when I told you about my husband cooking for me all weekend due to an expensive mountain bike purchase? (I’m still coping.) Well, this here chili was another one of his creations.
You guys, I wish I had secretly recorded him making this chili. He was bouncing around the kitchen, tossing wooden spoons into the air, juggling cans, spices, herbs from the garden, singing to himself in a very revved up motorcycle-y grunge voice. Do you know how many hits on YouTube I would have gotten? I freaking knew my big chance in life would breeze right past me.
I’ve accepted it and moved on.
Back to food. Doesn’t chili just rule your face? Especially this time of year. It’s the type of meal that you could set up a diving board at the edge of the pot and go skinny dipping in.
No there is nothing wrong with me, why do you ask?
*I blame the posion ivy steroids.
Chili with Chicken and Beans:
What it took for 4:
* 1 chicken breast, diced
* 1/2 a bottle of beer
* 2 (14.5 oz) cans diced tomatoes
* 1 (14.5 oz) can black beans, drained and rinsed
* 1 (14.5 oz) can pinto beans, drained and rinsed
* 1 (14.5 oz) can kidney beans, drained and rinsed
* 1 cup corn (frozen or canned is fine)
* 2 medium white onions, finely diced
* 3 small jalapeno peppers, minced
* 3 garlic cloves, minced
* 2 celery stalks, diced
* 2 Tbs. maple syrup
* 2 Tbs dijon mustard
* 2 Tbs. extra-virgin olive oil
* 2 Tbs ground cumin
* 2 Tbs. chili powder
* 2 Tbs. smoked paprika
* 2 sprigs oregano
* 3 sprigs thyme
* 1/2 cup fresh cilantro, chopped
* pinch of fresh chives for garnish
* salt and pepper
Heat the oil in a large skillet. Add the onions, jalapenos and garlic. Saute 4 minutes. Add the celery and saute another 2 minutes. Add the chicken, cumin, chili powder, paprika, oregano, thyme and a good pinch of salt and pepper. Saute 3 minutes.
In another large pot, bring the beer, beans, syrup, dijon and tomatoes to a simmer. Add the veggies and chicken, partially cover and simmer for an hour, or as long as you want, really.
Toss in the cilantro, taste and add more salt and pepper if needed.
Serve chili with some delish corn bread and call it a DAY.
What a great post , Bev, Your dish is stunning and no mention the beautiful beautiful pics
I made this tonight and it was fantastic. I used half of a left over rotisserie chicken and served the chili with biscuits. We had plenty of food for four of us and then there are still plenty of leftovers. Great recipe!
This looks fabulous! Love your photos, and I love recipes that only require HALF a bottle of beer
Leaves some for the cook!
Maybe I can get my husband to cook for ME this weekend!
I’m only good at making adult beverages with a high % of alcohol. http://gardenandgun.com/southern-staple
I hope you’re not too hungry.
Beautiful! And I can eat this while I’m grain-free this month. Thanks!
OH, my goodness – that looks amazing!!
It looks so vibrant and amazing. The colors. The wood. The photography. I want to come take pics with you!
We need to make that HAPPEN.
Your husband cooks. Wow.
It must have been a chicken chili kind of day – I had some for dinner tonight, too. The only thing that would have made it better is if the husband cooked it for me. Good job Mr. BevCooks!
I never make chicken chili…this needs remedied now. Or I could eat some of this. I’m salivating!
I love the lighting on those last two photos! Gorgeous!
Great job on those photos, Bev! This chili sounds like the perfect thing to warm me up.
What a way to make chicken, I can imagine the sweet aroma while you were preparing the dish. Craving for it now
Feel free to stop by my site am giving away a free babycake cupcake maker
Wait a second. There is corn in the picture and not in the recipe. What’s going on here? Should I add corn or not?
Ya know, I think a little elf distracted me right about then and I forgot to list the corn in the ingredients. Whoops! Yeah, I’d say add a cup of corn (frozen or canned is fine) if you dig ze corn. Thanks for the catch!