Chicken Chili
3 chicken breast
2 stalks celery
1 onion
1 bell pepper
1 red bell pepper
1 jalepeno
3 cloves garlic minced
3 Tablespoons Chili Powder
1 teaspoon Cumin
1/3 cup brown sugar
salt and pepper
1 large can crushed tomatoes
1 small can tomatoe sauce
1 can chili beans
1 large can water water
1 teaspoon chicken base
Preheat oven to 400 degrees and line a baking sheet with foil. drizzle a small amount of oil onto the chicken breast and season heavily with salt and pepper. Bake for about 30 minutes. Let rest a few minutes when done.
While the chicken is cooking, go ahead and start the chili. Heat a large heavy pot (cast iron is great) on the stove top. Do a couple of rounds of oil in the bottom of the pan. Finely chop all of the vegetables and garlic and saute them in the heated oil. While the vegetables are sauteing, add in the spices, brown sugar and salt and pepper, and just let this cook a bit, 15 minutes or so will do fine. Once they have cooked down add in the crushed tomatoes, tomato sauce, chili beans, water and chicken base. By this time the chicken should be cooked and rested. Dice it up into bite size pieces and add to the pot of chili. Let this simmer for a couple of hours to get the flavors blended nicely. Serve with sour cream, grated cheese, green onions, and tortilla chips as a garnish. This will make about 8 servings. Since we are a family of 4, we get to enjoy the leftovers tomorrow night.
