“Next to music there is nothing that lifts the spirits and strengthens the soul more than a good bowl of chili.” Harry James (1916-1983) band leader and trumpeter.
Yes, chili is a comfort food. Have you noticed that everyone has their own idea of what makes a perfect chili? Some like it red, others white, Texans like it so hot it’s nearly indigestible! I am going to call my version high protein because it has 35 grams of protein per serving. I started making this chili when my son wrestled in high school. On the days he had to restrict his caloric intake for weight loss, a bowl of this would help him meet his protein needs. This chili recipe comes from the Raleigh News and Observer and was titled “Black Dog’s Chicken Chili”. I have made a few adjustments to the original recipe.
2 pounds boneless skinless chicken, cut in 1/2 inch cubes
2 tablespoons canola oil
1 medium onion, chopped
1 green pepper, chopped
4 cloves of garlic, minced
2 cups canned cannellini beans, drained
1 cup chicken stock
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 bunch cilantro
1 (14.5 ounce) can stewed tomatoes
2 tablespoons chili powder
1 tablespoon cumin
1/2 teaspoon oregano
1/4 cup sun-dried tomatoes, chopped
In a large Dutch oven, saute chicken in oil for 5 minutes. Add onion, green pepper, and garlic and continue to cook until chicken is lightly browned. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer at least 30 minutes. Serve with sour cream or Cheddar cheese. Makes 6 servings
NUTRITION INFORMATION (without sour cream and Cheddar cheese)
358 calories, 7 grams fat, 1 gram saturated fat, 42 grams carbohydrate, 35 grams protein, 55 mg cholesterol, 2441 mg sodium, 8 grams dietary fiber
Please share your idea of what makes the perfect chili.