It's hard to believe how quickly time has past. It seems as though the seasons are shortchanging us
Fall and skipping right to Winter. This week the temperatures dipped and we had flurries! Big fat beautiful snowflakes that thankfully didn't stick. Cold weather in our house means getting out the crockpot, stockpot, and cast iron. It's soup/ stew season!
I've always associated soup dishes with cold weather; either as a small light broth to warm you up before dinner is ready, or as a hearty stew that will warm and fill you. Lets not forget the necessity of a good hot soup when you are feeling under the weather...
This week's weather made me by-pass the light broth soups and go straight to a stew.
The decision was made based on the flurries; Chicken Chili for dinner!
It's flavorful comfort food rather then spicy-alarm anything. For some extra heat, I usually add some Hot sauce to mine right before eating.
Here is my take on Chicken Chili:
2 Tblsp Olive Oil
2 tsp Chili Powder
2 tsp dried Oregano
1 tsp Salt
3 cloves Garlic chopped
1 large yellow Onion chopped
2 dried California Chiles; soaked and chopped
Handful of chopped Cilantro
1 Tbsp Tomato paste
1 can whole Tomatoes in juice
1 can Great Northern beans; rinsed and drained
1 1/2 cups of Vegetable stock; low salt
1 lb Ground Chicken or Turkey
Garnishes: Chopped Chives, Sour Cream, Grated Sharp Cheddar Cheese, Hot Sauce.
1. Heat the Oil in a Cast Iron Skillet over medium heat. Add the onions, chili powder, oregano, salt, and garlic. Cook until fragrant.
2. Stir in the tomato paste and chiles and cook for about a minute.
3. Add the Chicken stirring to incorporate the ingredients and using the wooden spoon to break up clumps.
4. Once Chicken has lost it's raw appearance (3-4 minutes) Add the vegetable stock and simmer for 5 minutes.
5. Add the beans and tomatoes with their juices, and bring to a boil.
6. Stirring occasionally add cilantro.