Voting Starts Nov 2nd
see 'rulebook' for prizes and game strategy
Wow, can you believe it? Already ten weeks into college football season and it looks like some teams are heading into the locker room... I think some need to stay out and practice more while others need the much needed break.
now... with the weather cooling down a bit, snacks and dips are fine for starters, something to get the game day going but toward the final end of the day, I'm looking for something a little hardier. I thought of my Chicken Chili with just enough Latin seasoning to warm you up. Find it below, after you link in your own Game-Day recipe.
Congratulations to Jodie Mo with her winning recipe last week - Homemade Tater Chips... in Game-Day Week 9
White Bean & Roasted Chicken Chili
1 -4 to 5 pound cut-up chicken, roasted & torn into bite size pieces -see below
8 oz turkey kielbasa sausage, diced
1 large onion, chopped
1 large bell pepper -green, red or yellow
1 jalapeño, minced
2 garlic pods, minced
4 cups chicken stock
1 1/2 to 2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground coriander seed
2 -15 oz cans Cannellini beans, drained & rinsed
1 -15 oz can Navy beans, drained & rinsed
2 cups fresh or frozen white kernel corn
1 -14.5 oz can diced tomatoes, with liquid
Salt & pepper to taste
In a large stockpot, sauté the sausage over medium heat until brown. Add the onion, bell pepper, jalapeño and garlic. Sauté until onions are clear. Stir in the cumin, oregano, chili powder and coriander. Add the chicken stock and bring to a boil. Reduce heat to medium low and simmer for about 15 minutes.
Stir in the beans, corn and tomatoes. Bring back to a simmer and add salt and pepper taste. Turn heat to low and simmer about 30 minutes. Add chicken and simmer on low for 10 minutes.
Notes: Purchase a deli roasted chicken for ease of cooking or roast one in the oven if you prefer.
If you like your chili thicker, slowly stir in a tablespoon or so of masa flour before adding the chicken.