Chili recipe

[Guest guest]

A couple of people were asking for chili recipes. Since I'm about

to make a big batch, here's my recipe. I don't really measure the

spices, just dump them in to taste. It's never exactly the same

twice, because I work with what I happen to have on hand, but here's

the basics:

Christy's Chicken Chili

Several pieces of skinless chicken (I'm currently using 4 boneless

breasts, because that's what I have on hand)

Large can diced tomatoes

Large can pureed tomatoes

2 large cans kidney beans

Diced hot peppers (I use a mix of whatever I have on hand -

jalapeno, serrano, etc., fresh or canned)

1/2 large onion, diced

3 cloves of garlic, minced

Oregano (maybe a tablespoon)

Basil (also about a tablespoon, or a little more)

Chili powder to taste (I use a lot)

Cumin (about a tablespoon for a large pot)

Cracked black pepper

Simmer the chicken in water with oregano, basil and a little garlic

until done. Shred with a fork.

Cook onion, peppers, more garlic and the spices in a little olive

oil, add chicken and cook, stirring until coated well. Put in a

large pot with the tomatoes and the kidney beans and bring to a

boil, then simmer for an hour or longer to blend the flavors. The

cumin brings out a nice warm flavor to the chili to help balance all

the hot flavors. Serve topped with any or all of the following:

grated cheddar cheese, sour cream, thinly sliced scallions.

I figure the carbs to be about 15 per cup after subtracting fiber.

You can add more meat and less beans if this is too high. I don't

add anything sweet because I find that the tomatoes, onions and

garlic add enough sweetness, and I don't like it any sweeter. This

would work with beef or any kind of ground meat, but I do enjoy the

large chunks of shredded chicken in it.

Christy