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Chicken chilli using leftover chicken thighs

Bama FireBama Fire Posts: 267
edited 6:40AM in EggHead Forum
This recipe turned out great! It was even better today for lunch than it was last night. Enjoy![p]CHICKEN CHILLI[p]1 large onion, chopped
1 green pepper, chopped
5 large cloves garlic, diced
Saute in olive oil
Add salt, pepper, cayenne pepper and oregano to taste[p]Lightly coat with olive and and roast the following:
1 yellow pepper
2 green peppers
2 jalapeno peppers
2 ears white corn
8 roma tomatoes[p]cut corn from the cob
peel blacked skin for remaing veggies and chop
Note: remove jalapeno seeds to keep heat under control
Add chopped veggies to sauted onion, pepper and garlic[p]Add the following undrained cans:
1 can light kidney beans
1 can dark kidney beans
1 can diced tomotoes with jalapeno
1 can mild chilli beans
1 can hot chilli neas[p]Stir in one beer.[p]After simmering for 20 minutes, taste for heat. Add chilli powder and cumin if desired (start with ¼ to ½ tsp each)


  • The Naked WhizThe Naked Whiz Posts: 7,780
    Bama Fire,
    Regarding the jalapenos and the heat, it's the membrane that contributes to the heat, not the seeds. At least that is what everyone has ever told me...

    The Naked Whiz
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