The blogosphere is an amazing place. The passion and the creativity of my fellow bloggers and virtual friends inspire me everyday.
We recently hosted a Chili Cook-off at our home. Why? It is a fun way to get your family and friends together to eat and have a good time.
The competition in these gatherings is stiff and I was bellying up to compete to make a respectable showing. I did not have a personal chili recipe that I could call my own. I needed a recipe! My request was thrown out into the blogosphere. Berl Childers berlsstuff.blogspot.com
came to my rescue and offered up his personal chili recipe.
This recipe is a creative off the traditional grid version of chili. The chicken breasts are marinated in tequila and seasoning including chillis, then grilled and shredded. The flavor in the chicken breasts really lend the flavor to the chili. This is a great chili if you are looking for something more unique.
The votes have been submitted- Ready for the count!
The competition was rocking
And the winner is…Drum roll please…
A venison chili prepared by Gil Grignon
2nd place- A Texas style chili prepared by David Williams
And 3 rd Place a contemporary style chili prepared by Dianne Rodriguez
I came in a respectable fourth place.
Berl C’s Sassy Chicken Chili Recipe
Serves A Crowd
3 limes (including zest)
1/2 cup tequila
Red pepper flakes
Garlic, Dehydrated, Chopped
Chiles, Jalapeño Diced
3-16-ounce cans great northern beans, drained
2-lbs. boneless skinless chicken breast
1 large onion, chopped
1 tablespoon olive oil
2 (4-ounce) cans green chilies
1 tablespoon, plus 1 teaspoon cumin
2 teaspoons cayenne pepper divided
1/4 teaspoon ground cloves
6 cups chicken stock
3 cups grated Monterey Jack cheese
Chopped fresh green onions (scallions-freeze dried works well)
1. Remove fat and tendons from chicken and place chicken breast in a container that can be covered. Zest one of the limes and sprinkle the lime zest over the chicken breast. Pour tequila over the chicken and 1 teaspoon cumin and 1 teaspoon cayenne pepper. Sprinkle red pepper flakes, garlic and chopped and diced jalapeno over the chicken and marinate for 3-hours.
2. Heat olive oil in stock pot and add onion and sauté for about 10 minutes until translucent. Add garlic, green chiles, cumin, cayenne pepper, and cloves and sauté for 10 minutes.
3. Add beans and chicken stock and bring to a boil. Reduce the heat and simmer for one minute while chicken is grilling.
4. Grill the chicken breast for 5 minutes and pour remaining marinade over the chicken breast on the grill. Turn the chicken breast and grill the second side for 4 minutes. Remove the chicken breast from the grill and cut into small bite-sized pieces or shred.
5. Add the chicken and 1 cup of cheese to the chili and stir until the cheese melts. Ladle into bowls and serve with remaining cheese, chopped green onions, and sour cream.