I started making chili with chicken breast only last year. Before that I had always used ground beef in my chili. I guess I started using the chicken breast because I thought it would somewhat healthier for my family. After trying it the first time I was hooked; it was love at first bite. Thinking back I am not sure if I have made chili using ground beef since then.
Anyone that has been following my blog knows that I have been experimenting with different spices in foods. I tried a little cinnamon in this chili recipe, not a lot just in case if I found that I didn't like it. I know that cinnamon is so good for you and also can add a little heat to your food. So I thought what the heck, it can't hurt to try just a little cinnamon in this chili.
Even though it was a small amount of cinnamon that I added, Mike said he could notice a little change in the flavor of the chili... he liked it. This chili is a little on the spicy side, but it is nice on a cold winter day. It will definitely warm you up from the inside out.
Spicy Chicken Chili
3 large cooked chicken breast cut into bite size pieces
1 large onion
2 stalks of celery
2 tablespoons of olive oil
46 ounce can of tomato juice
2-14.5 ounce cans of diced tomatoes
15 ounce can of chili beans
15 ounce can kidney beans
15 ounce can of black beans
1 small can green chiles
1/4 teaspoon crushed red pepper
11/2 teaspoon ground red pepper
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon cinnamon
Salt and pepper to taste
In a large kettle heat 2 tablespoons olive oil. Chop large onion and celery add to the kettle. Cook until vegetable start to get tender. Add chicken and all canned items; stir until all is completely mixed. Add all the spices and stir until all are blended in. If you like more heat feel free to add more spices. Bring to a boil, once the chili starts to boil turn down to low and let simmer for an hour or two, so that all the flavor of the ingredients blend together.
Note: Serve with crackers and shredded cheddar cheese.
I am loving the combination of flavors in this chili - it looks terrific!
ReplyDeleteA flavourful and warming dish! I want some more rice!
ReplyDeleteI've been on a chili kick lately!
ReplyDeleteLove the sound of this. One on my 'to do' list. Thanks for sharing Diane
ReplyDeleteI have never added cinnamon to my chili before; I am going to have to give it a try! I just signed up to follow your blog and I can't wait to see what other creative ways you will use spices.
ReplyDeleteI like just a hint of cinnamon in chili--I think it really adds an interesting dimension of flavor to the ingredients. Good for you using lean chicken instead of red meat in your chili!
ReplyDeleteThis chili looks delicious, spicy and so comfy...especially in this cold and rainy weather...
ReplyDeleteHope you are having a wonderful week :-)
I am a lover of chicken chili too! I like the big variety of beans you used. And a dash of cinnamon makes everything better!
ReplyDeleteYum, this looks wonderful - perfect for these cold crisp days!
ReplyDeleteOH YUM. I love just about any variety of chili or chicken soup. Combining the two in your version is my idea of awesome.
ReplyDelete