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Mile High Chicken Chili recipe

7:09 PM, Dec 13, 2012   |    comments
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Mile High Chicken Chili
Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC

Serves 10-12

1/2 Cup Canola Oil
1 Yellow Onion, diced small
1 Yellow Bell Pepper, diced small
1 Red Bell Pepper, diced small
1 Orange Holland Pepper, diced small
2 Tbsp. 5280 Culinary "Oink" Seasoning (or Dark Chili Seasoning)
2 Tbsp. 5280 Culinary "Rub-A-Dub" Seasoning (or Chipotle Chili Seasoning)
2 Tbsp. 5280 Culinary "Fire Salt" (or Crushed Red Pepper Flakes)
2-1/2 lbs. Red Bird Farms Ground Chicken
1 15 oz. Can Pinto Beans, drained and rinsed
1 15 oz. Can Black Beans, drained and rinsed
1 15 oz. Can Dark Red Kidney Beans, drained and rinsed
1 15.5 oz. Can White Hominy, drained and rinsed
1 28 oz. Can Diced Tomatoes
1 15 oz. Can Tomato Sauce
1 Cup Sweet/Smoky BBQ Sauce

Heat a large stock pot or soup pot on medium high heat. Once hot add the oil and continue to heat then slowly add the onions and peppers. Sauté the onions and peppers over medium high heat until slightly colored (approximately 5 minutes). Add the seasonings and stir well. Add the ground chicken and stir well, cooking chicken about 75% of the way (approximately 5 minutes). Add the beans, hominy, tomatoes, tomato sauce and BBQ sauce and mix well. Turn the heat up to high and bring to a boil, then turn down to simmer. Simmer covered for about 15 minutes, stirring at least once. Remove from the heat, stir well and serve with cornbread or tortilla chips. Top with sour cream and sharp cheddar cheese.

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