Saturday, I drove into Dallas with my girlfriend to spend 2 hours in our favorite foodie mart. I had a blast stickin' my nose in the spice jars and exploring new aromas. I came home with a GREAT assortment of dried herbs and spices without breaking the bank. It's amazing how inexpensive spices really are when you're not having to buy the bottle every time.
One of my favorite spices is New Mexico Chili Pepper Powder. It makes the stuff we buy off the grocer's shelf smell like sweaty armpits. I kid you not. New Mexico Chili Pepper Powder is smoky without being harsh. I can't call it sweet, but it's definitely smooth. It's doesn't carry much heat, which is great for sensitive taste buds, but it has a plenty of flavor.
So this morning, I wanted chili for lunch but all I had was a chicken breast. I wondered if I could pull off a REAL CHILI full of body using chicken. I wasn't in the mood for a Tex-Mex Chicken soup calling itself chili. I wanted real chili with a smokey tomato based and lots of beans.
HERE'S ALL IT TAKES
Serves 4 hungry folks
- 2 tablespoon canola oil
- 1/2 cup yellow onion, chopped
- 1 celery stalk, chopped
- 2 garlic cloves, quartered
- 1 (15 oz) can garlic & onion diced tomatoes
- 1 skinless, boneless chicken breast, cut into 1 inch chunks
- 2 tablespoons New Mexico Chili Pepper Powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons tomato paste
- 2 1/2 cups cooked pinto beans, drained
- 1 (15oz) can black beans, drained & rinsed
- 2 cups hot chicken broth
Using a large pot over medium heat, cook the onion, celery, garlic until soften. Next, add in the canned tomatoes, chicken, chili powder, cumin, salt & pepper. Simmer until chicken is cooked through, 5 to 7 minutes. Finally, stir in the tomato paste, beans and chicken broth, bring to a boil, then lower heat and simmer for 15-20 minutes.
You're ready to chow down!
This made enough for five healthy bowls of chili. I'm wishing now I had doubled the recipe so Charlie & I could eat it for lunch the next few days. It's definitely one I would store up in the freezer to have on hand for those crazy busy days.
Way to go Jill, another winner!!!
Thanks.
Thank you Mike!
I’m proud of this one. Don’t leave out that celery stick, it really is a plus to the all around flavors here. It helps make the chili ‘lighter’ tasting and gives a fresh green bite to each spoonful.
I just happen to throw it in to see what would happen, and Charlie & I agreed that it was a great addition to the chili we wouldn’t expect.
This was probably the best bowl of chili you’ve ever made, and you’ve made some good ones.
I was actually a little sad that there wasn’t more in the pot. And yes, the celery is a must have in the recipe. It adds a certain pop to every bite that I don’t think I’ve ever had in a bowl of chili.
Where can I get some of that New Mexico Chili? Authentic ingredients really make a dish.
I bought it at H.E.B. Central Market (foodie mart). I think they’re a Southern operation, though.
However, I have seen it at the regular grocery store back on the wall where you find the Mojave brand, that wall of Mexican spices in small quantities.
This sounds absolutely delicious. I am definitely going to try it this week. Chili is one of my favorite comfort foods but have only used chicken in the white chili version. Can’t wait to try this one.
I just put my pot of chili to simmer. I tasted it a minute ago! ABSOLUTELY DELICIOUS! Thank you so much for this new recipe!
Thank you, Heather! I’m so glad to hear you dig it as much as we do. It’s our FAVORITE chili recipe around my home. Next time, double the recipe and put half up in the freezer for a make-ahead-meal. It freezes very well. There’s been many times, I’ve divided this chili recipe into individual portions for quick lunches.