I have been in a chili eating mood lately. When September gets here, all I can think about are the fabulous soups and stews I will be creating during the fall and winter months.
It just speaks such peace to me.
This month for the SRC (Secret Recipe Club), I was assigned the blog Recipes by the Haggis and Herring. If you are looking for fabulous recipes other than old traditional southern type cuisines, this site is for you!
The recipes on this site have an English, Mediterranean, and South Asian feel to them. I was afraid I was not going to find anything to my liking, but boy was I wrong! Tons of great recipes including this one for Dan’s Chicken Chili Con Carne. YUM YUM
I did leave out the garam masala from the original recipe and used only 3 cloves of garlic instead of the 6 it called for (hubby is not a huge fan of garlic)
- 3 dried red chilies
- 2 tbsp olive oil
- 1 pound of ground chicken
- 3 garlic cloves, minced
- 1 green pepper, chopped
- 1 large onion, chopped
- 3 tbsp chili powder
- 2 tbsp brown sugar
- 3 tsp dried oregano
- 3 tbsp ground cumin
- 1 can tomato paste
- 1-1/2 cups water
- ¼ cup hot pepper sauce
- 1 28oz can diced tomatoes
- 1 28oz can red kidney beans
- Soak the dried chilies in hot water for 30-40 minutes, drain, finely chop and set aside.
- Heat oil at medium in a large stockpot. Add ground chicken, and sauté until the meat is no longer red. Use a potato masher to break up any chunks of meat.
- Add dried chilies, garlic, green pepper, and onion. Sauté until the onions are translucent.
- Add chili powder, brown sugar, oregano, and cumin. Sauté for 1 minute.
- Add tomato paste, water, hot pepper sauce, tomatoes and kidney beans. Bring to a quick boil and reduce to medium low. Let simmer, stirring frequently for 45-60 minutes.