When I think of Fall, I think of the 4 F’s: football, friends, family, and food. One of my favorite things to eat during Fall is chili. It’s the perfect bowl of comfort while watching a scary movie for Halloween or watching your football team hopefully win on gameday. While it’s still not that chilly for chili in Los Angeles the feel of Fall is definitely here. Our home is fully decorated and all of the grocery stores have pumpkins and gourds galore, and how can we ignore the pumpkin spice.. everything! So, with that I give you, my favorite chili recipe. It’s a bit spicy so be aware. Muahaha.
1 TBSP Vegetable Oil
1 Onion, chopped
3 Cloves Garlic, crushed
1 (4 oz.) Can Diced Jalapeno Peppers
1 (4 oz.) Can Chopped Green Chile Peppers
2 TSP Ground Cumin
1 TSP Dried Oregano
1 TSP Ground Cayenne Pepper
30 oz Chicken Broth
3 Cups Shredded or Chopped Cooked Chicken Breast
3 (15 oz) Cans White Beans
1 Cup ShreddedMonterey Jack Cheese
1. Heat the oil in a large sauce pan over medium-low heat.
2. Chop your onions and garlic.
3. Slowly cook the onions in the oil until tender.
4. Mix in the Garlic, Jalapeño, Green Chile Peppers, Cumin, Oregano & Cayenne. Continue to cook and stir the mixture until tender, about 3 minutes.
5. Shred Chicken. (I buy rotisserie chicken, but you could boil chicken yourself to shred)
6. Mix in the Chicken Broth, Chicken & White Beans. Simmer 15 minutes, stirring occasionally.
7. Remove the mixture from the heat and slowly stir in the Cheese until melted. Serve warm.
And the final step, as always, is to ENJOY!! This recipe is so easy and quick to make. It’s got a nice kick to it for those that love a spicy chili, and bonus it’s just as good heated up the next day for leftovers. This recipe makes a lot so I hope your hungry and have some family and friends coming over!
the Rebel Blonde