We found something for all you weirdos that like chili but not the beefing kind. this will serve about 6 of you with no seconds, so if you’re hungry plan ahead.
- 2 16 oz. cans red kidney beans
- 2 whole large chicken breasts
- salad oil
- 2 green bell peppers, diced
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin (tee hee)
- 1 28 oz can tomatoes
- 1 6 oz can tomato paste
- 1 4 oz can chopped green chili peppers, drained
- 1 cup water (the easiest ingredient ever)
- 1 teaspoon sugar
- 1/8 teaspoon ground red pepper (cayenne)
- Grated Cheddar cheese
Remove skin and bones from the chicken breasts and dice the chicken. Fire up a burner on the stove way up and place a medium-large 5-quart pot on the heat. In 2 tablespoons of hot oil, cook the chicken for about 2 to 3 minutes until it’s tender, stirring quickly and frequently.
Remove the chicken to a bowl without the oil. Lower the flame on the stove a bit and in the same pan add 1 or more tablespoons of oil and cook the diced green peppers, onion, and garlic until the vegetables are tender, stirring when you can.
Stir in the chili powder and cumin, heh, sorry I can’t say that with a straight face; cook 1 minute. Stir in the kidney beans with their liquid (mmmm), tomatoes with their liquid, tomato paste, the green chili peppers, water, sugar, and ground red pepper. Keep them over high heat till it’s all boiling.
Reduce your flame to low and simmer, uncovered, for 30 minutes, stirring occasionally. Finally, add the chicken to the whole shebang and heat thoroughly. Serve to bowls and sprinkle with as much cheddar as you can handle.