Chicken Chili

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/4 lbs ground chicken
• 1 cup okra
• 1 medium onion
• 3 tablespoons fresh cilantro
• 2 garlic cloves
• 5 tomatoes
• 1 (14 ounce) can fire roasted tomatoes
• 1/2 cup chickpeas
• 1 jalapeno pepper
• 1 serrano pepper
• 2 cups beef broth
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon curry powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1 tablespoon mrs. renfro's habanero salsa
• 1 teaspoon ghost pepper sauce
• 1/8 teaspoon ghost salt and pepper
• 1/8 teaspoon ghost black pepper
• 4 dried new mexico chiles
• 2 dried pasila chilies
• 1/2 teaspoon smoked crystalized salt
• 1/2 cup grapeseed oil

Recipe

• 1 mix all dry spices ahead of time and have in a small bowl on the side. also add 1 tbs. essence of emeril. (recipe editor wouldn't let me add that above -- ).
• 2 also, take dried peppers and roast for about 4 minutes at about 300 degrees. don't let them burn, just get them to puff up a bit. once done, put in a small pot with the beef broth to simmer for about 15 minutes. let cool after all the peppers are soft.
• 3 dice the peppers, onions, garlic, tomatoes, and cilantro, before beginning, and put the peppers and onions together in one bowl and one bowl with the tomatoes and cilantro and garlic.
• 4 in a large pot place 1/4 cup of grape seed oil and heat. when it is hot, put the tomatoes, okra, and cilantro in and cook on high heat for about 15 minutes.
• 5 in a second pot, put the remaining 1/4 cup of grape seed oil and heat. when it is hot, put in the onions and peppers and sweat until onions are translucent.
• 6 add chicken to the onions and simmer until it is all cooked through. there is likely to be a fair amount of liquid from the onions which you will discard in the next step.
• 7 once tomatoes have broken down, scoop out the skins using a fork. when done, add the chicken by spooning it in with a slotted spoon. discard remaining liquid from the chicken pot.
• 8 take the peppers from their pot and blend in a blender. scoop into the sauce and mix well.
• 9 add remaning ingredients and spices stirring to mix well, simmer for about 2 hours. test and add pinches of salt or spices to taste.
• 10 suggest serving with cheddar cheese, chives, and diced fresh jalapenos. excellent over saffron rice.