February 14th, 2013
16th Annual Chili Cookoff, Saturday, 2/16, Delray GreenMarket, Delray Beach, Florida…Chicken Chile, Fifty Shades of Chicken, Recipe, Gluten Free
If you are visiting Delray Beach, Florida this week-end, you are in for a treat when the 16th Annual Chili Cook-Off will be taking place at Old School Square. It is sponsored by the Delray GreenMarket. Visit http://www.delraycra.org.
It is a free event. Saturday, 2/16 from 10 a.m.until 12:30 p.m. Watch the bravest cooks in town battle over bragging rights for the best traditional, new age, and vegetarian chili recipes. Sample each batch and help choose the People’s Choice winner!! Trophies will be awarded.
Listen to Heidi and The El Cat’s sing the blues!!
After reading 50 Shades of Grey…hmmmm, a friend gave me Fifty Shades of Chicken, a parody in a cookbook. Actually, the recipes are great. So, I decided to tackle the Chicken Chili. Having a gluten allergy in my household I changed the recipe a bit to make it gluten free.
Remember to make it your own. Want it more spicy? You know what to do, right?
Chicken Chili
3 tablespoons extra virgin-olive oil
1 1/2 lbs. ground chicken, preferably a mixture of dark and white meat. Mine was all white.
1/2 tablespoon of Kosher salt (I really don’t use salt, but it was in the recipe.)
1/2 teaspoon freshly ground black pepper
2 tablespoons of tomato paste
1 onion, chopped
1/2 green pepper chopped
1 jalapeno chile pepper (If you think it will be too hot, then just use some Tabasco instead.)
2 tablespoons chili powder (If you want to use more, you know what to do.)
1 28 ounce can whole peeled tomatoes
1 bottle dark beer (I got gluten free beer.)
1 15 ounce can of pinto beans, drained and rinsed (If you want more beans….)
1 cup of chicken broth.
1/4 cup chopped fresh cilantro
2 1/2 tablespoons fresh lime juice, or to taste
Sour cream, for garnish (I bought lite sour cream.)
Grated cheese, for garnish (Your preference.)
Heat 2 tablespoons of oil in a large pot over medium-high heat. Add chicken and brown for about 7 minutes or so. Add salt and pepper. Add remaining tablespoon of oil to the pan and then stir in the tomato paste. Cook, stirring, until the paste is fragrant; about 2 minutes. Stir in the onions, bell, pepper, garlic, and jalapeno. Cook until the veggies are golden; about 10 minutes.
Stir in the chili powder, adjust salt content. Cook for a few minutes more.
Add the tomatoes. Stir for a minute.
Then, add the beer, beans. and the cup of chicken broth. The gluten free beer I used is the one of the left….a Spanish beer. Add cilantro and lime juice.
Ladle the chili into bowls. Serve topped with sour cream and shredded cheese. Enjoy!!
Note: Please remember to make sure your ingredients are gluten free if you are following the allergy diet. Grate the cheese yourself, as well.
This recipe will serve 4 hungry people!! Easily doubled.
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