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Thursday, January 18

Try this month's recipe!

by Recipe of the Month Club on Thu 18 Jan 2007 05:10 PM EST

Southern Star's Chicken Chili

2 medium yellow onions, chopped

2 tablespoons olive oil

3 large cloves of garlic, minced
2 red and 2 green peppers, cored, seeded and chopped

2 teaspoons chili powder

2 teaspoons cumin
½ teaspoon red pepper flakes
2 teaspoons kosher salt
2 cans (28 ounces) diced tomatoes, undrained
3 cans great northern beans, undrained
2 pounds boneless, skinless chicken breasts
freshly ground pepper, to taste

Mayfield Sour Cream

SAUTE onions in the oil over medium-low heat for 10 minutes, in a large stock pot.
ADD garlic and cook one minute longer.
ADD the peppers, chili powder, cumin, red pepper flakes and salt and cook for a few minutes longer.

ADD tomatoes, beans and black pepper to pot and reduce heat.

SIMMER for 30 minutes, uncovered.
GRILL chicken while soup is cooking.
CHOP cooked chicken into ½ inch cubes and add to the pot.
SIMMER for an additional 20 minutes.
SERVE chili topped with Mayfield Sour Cream and shredded cheddar cheese.

Makes 10-12 servings. Click here for a printer-friendly version.

CHEF'S TIPS

This recipe is a favorite among Southern Star patrons. I like to add a little more red pepper flakes for that extra kick. If you get it too hot, you'll have to be sure to cool down with some Mayfield Ice Cream!

Keep this recipe in mind for those Super Bowl parties coming up next month and you'll have a sure crowd-pleaser! And don't forget to pick up some French Onion Party Dip to serve with some chips for those hungry football fans.

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Keywords: recipe

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