Fall is quickly approaching. This means the end of summer vacation, kids going back to school, and most importantly College Football will be back! Now is the time to start testing new recipes and thinking about what new flavors you can bring to your tailgate this season. Looking for a versatile dish that can feed a crowd? Try this Chicken Chili with Roasted Tomatoes.
When you think of Chili, you may think of a hearty stick to your ribs type of dish that will leave you feeling warm for hours after eating it. This type of chili is perfect for mid to late season games when the temperatures have dropped. During warmer early season games, your taste buds may crave the hearty flavor of chili, but the rest of your body doesn’t want to feel weighed down with the full feeling when it is still 90 degrees outside. This Chicken Chili is what you need. It is full of hearty flavor, but won’t leave you with that weighed down feeling. The versatility of this chili comes in how you can prepare it. The chili can be made on site, made the night before and re-heated on site, or can be transferred to your event in a slow cooker.
- 2 Tablespoons extra virgin olive oil
- 1 pound hot Italian chicken sausage, casings removed
- 1 pound mild Italian chicken sausage, casings removed
- 2 cups chopped yellow onions
- 1 cup chopped shallots
- 1 cup chopped green bell pepper
- 1/2 cup chopped celery
- 1/2 cup chopped poblano peppers
- 4 Tablespoons chopped seeded jalapenos
- 2 Tablespoons minced garlic
- 8 cups low sodium chicken stock
- 1 pound Great Northern beans, soaked overnight and drained according to the package
- 1 Tablespoon ground cumin
- 2 teaspoons salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon Ancho chili powder
- 1 teaspoon Chipotle Tabasco Sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Tabasco sauce
- 8 cups chopped roasted chicken
- 1 cup heavy cream
- 1 Tablespoon plain white cornmeal
- 2 pints roasted grape tomatoes* (See Below)
- Garnish- pepper jack cheese and smoked sweet paprika
- In a large stock pot add the olive oil and chicken sausage. Cook over medium high heat, breaking the sausage up into small pieces with a spoon, until the sausage is cooked completely. Add the onions, shallots,bell pepper, celery, Poblano pepper, jalapeno peppers and garlic. Cook stirring frequently, over medium heat, until the onions and vegetables begin to soften.
- Add the chicken stock and the drained, soaked beans to the stock pot. Bring the stock to a simmer and cook the beans for about one hour, stirring occasionally, until the beans are tender. Add the cumin, salt, pepper, Chipotle Tabasco, Worcestershire and Tabasco sauce. Stir. Add the roasted chicken. Cook Chili for 30 minutes, stirring occasionally.
- In a small bowl, add the heavy cream and cornmeal. Stir until blended. Pour the cream mixture into the chili and stir until incorporated. Cook chili on simmer for 15 more minutes stirring frequently. Add the roasted tomatoes and their juices. Stir. Serve the chili warm garnished with grated pepper jack cheese and smoked sweet paprika.
- 2 pints grape tomatoes
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon Sherry Vinegar Glaze
- 1/4 teaspoon salt
- 1/8 teaspoon coarse ground black pepper
- Preheat the oven to 375 degrees. Cut grape tomatoes in half and place on a metal baking sheet. (we use a silicone liner on pan) Sprinkle the tomatoes with the olive oil, sherry vinegar glaze, salt and pepper. Toss tomatoes until coated with the olive oil mixture. Bake for 20 minutes or until tomatoes are bubbly. Remove from oven. Reserve.
Recipe ©Sally James Mathis
Photography ©Taylor Mathis
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