Southwestern chicken chili!

Alas, another chili recipe! We told you it was one of our favorite things didn’t we?? Ha . Since it’s been really really cold as of late we thought we’d make something spicy to keep our mouths and insides warm! This recipe is a culminations of hours scouring the intronets and a trek into Mordor, so we really are reluctant to share, but hey…why keep it all to ourselves?? We’d probably end up looking like Gollum carrying around a pot of ……well …nevermind. Anyways, this stuff is seriously good! So next time you need a little southwest kick to warm you up on a cold day, give this stuff a shot!


  • 1/2 large onion, diced
  • 1 TBSP of good olive oil
  • 1 red bell pepper, diced
  • 4 large cloves of garlic, diced
  • 2 TBSP of flour
  • 1 1/2 tsp salt
  • 1 TBSP of chili powder
  • 2 Tsp of cumin
  • 1 can of diced tomatoes
  • 1 can of red kidney beans, rinsed
  • 3 diced serrano peppers ( or whatever pepper you wish)
  • 1/4 cup of chopped cilantro
  • 16 oz of chicken stock
  • 2 TBSP of canned green chilis
  • The meat from a whole rotisserie chicken


Prep all of your ingredients first! This will just make it easier down the road. Now, start cooking your onion in the oil over medium heat until they are translucent. Next throw your garlic in for about a minute. Then add the bell pepper, serrano, flour, cumin, salt, and chili powder and stir until this all becomes fragrant. Next, add in your beans, tomatoes, cilantro, green chilis, and stock. Bring this shizzle to a bizzle..i mean boil, and then lower the heat and simmer for 20 minutes. Then throw in your chicken meat and simmer for another 20 minutes or so, stirring occasionally. YOUR DONE! Now just ladle some into a bowl, top with sour cream, goldfish crackers, and cheddar! …just don’t blame us if someone says ” MY PRECIOUS…..”…

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