Tuesday, October 28, 2008

Delicious, fast and cheap

Delicious, fast and cheap...those are three great words to describe our meal last night...and who doesn't love that combination?! Most of the ingredients are in your pantry or fridge already. I spent about $5.00 to make this + corn muffins ($3.00 for 1 pound of chicken thighs, $0.50 each for the beans and a can of creamed corn that I added to a Jiffy cornbread mix). I usually don't like really spicy things and especially not jalapenos, but this chili has just the right amount of kick...enough to clear your sinuses, but not so much that you can't enjoy the flavor of the food.

Spicy Chicken Chili
(from foodandwine.com)


2 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
1 pound skinless chicken thighs (about 4), cut into thin strips
4 teaspoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon salt
1 jalapeƱo pepper, seeds and ribs removed, minced
1 1/2 cups canned crushed tomatoes with their juice
2 1/2 cups canned low-sodium chicken broth or homemade stock
1 2/3 cups drained and rinsed pinto beans (one 15-ounce can)--or 1 can "chili beans with sauce")
1 2/3 cups drained and rinsed black beans (one 15-ounce can)
1/2 teaspoon fresh-ground black pepper
1/3 cup chopped cilantro (optional)
garnish: sour cream, shredded cheddar


  1. In a large saucepan, heat the oil over moderately low heat. Add the onion and garlic; cook until they start to soften, about 3 minutes.
  2. Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes. Stir in the chili powder, cumin, oregano, and salt. Add the jalapeƱos, the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.
  3. Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 25-30 minutes longer. Serve topped with sour cream, cheddar cheese and chopped cilantro.
Food and Wine's Menu Suggestion: Wedges of corn bread are always a good complement to chili. Or serve the chili over macaroni or rice or mashed potatoes.

1 comment:

Heather Elizabeth said...

I am trying this! Sounds too yummy to pass up.