REAL Chicken Chili For A Crowd

A friend and I were discussing how to recreate my chicken chili recipe to serve a crowd and still keep the same flavors.  She said sometimes when preparing large batches of food, say for cook off competitions, the ingredients don't measure out the same nor do you get the same flavor as the small batch recipe produces.

So I felt up to the challenge of remaking my original REAL Chicken Chili to serve a larger crowd but still have the same delicious experience Charlie and I had the first time.  This recipe, I physically counted, will make 12 servings.

HERE'S THE MEASUREMENTS TO MAKE 12 SERVINGS

• 5 garlic cloves, quartered
• 5 celery stalk, chopped
• 1 medium onion, chopped
• 3 tablespoons canola oil

• 3 (15oz) cans tomatoes w/onions & garlic
• 2 (15oz) cans black beans
• 2 (15oz) cans pinto beans

• 2 large OR 3 small skinless, boneless chicken breasts, cut into bite size chunks
• 5 teaspoons New Mexico Chili Pepper Powder
• 2 1/2 teaspoons cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 5 tablespoons tomato paste
• 1 (32oz carton) low sodium, fat free 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, 7-10 minutes.  Finally, stir in the tomato paste, beans and chicken broth, bring to a boil, then lower heat and simmer for 20-30 minutes, stir occasionally.

There you go, REAL Chicken Chili for a crowd of hungry folks.