Makai Wide Eyed Arizonafied Chicken Chili

In case you’re wondering about the name of last night’s pot of gloriousness, Big Guy named this one so that means it must logical, right?

To clarify, Makai is the name of the community where we’re staying on the Oregon coast …wide eyed’s for the fact the chicken we used was leftover from our previous night’s dinner when Big Guy butterflied, deboned and  cooked the bird outside on the gas grill, slathering the whole glorious mess a’ meat in some of our Kicky Kumquat Marmalade. The habanero peppers hidden amongst the sweet marmalade can cause one to be rather wide eyed if you know what I mean.

As for the rest of the moniker, this chili includes lots of green chiles along with a chopped jalapeno and other assorted herbs and spices and there’s absolutely nothing pansy about it.  Garnished with sour cream to tame it a tadd along with a quesadilla made with corn tortillas stuffed with pepper jack and cheddar cheeses and fried till crisp, it fills the requirement for quick easy no fuss utterly delicious vacation grub.

Makai Wide Eyed Arizonafied Chicken Chili (inspired by Best of the Best from Arizona Cookbook)

2 tablespoons vegetable oil

1 large shallot, finely chopped

1 large yellow onion, finely chopped

4 cloves garlic, minced

1 teaspoon oregano

2 teaspoons chili powder

1 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon coarse ground black pepper

1/4 teaspoon red chili flakes

1/2 cup white wine

2 – 10 ounce cans Rotel tomatoes with green chiles 

1 – 14 ounce can whole tomatoes

3 packages Swanson’s Chicken Flavor Boost

2 cups water

1 6 ounce can diced green chiles

1 large jalapeno, finely chopped

4 cups chopped cooked chicken

2  16 ounce cans white beans, drained and rinsed

Sour cream as garnish

Heat oil in a large Dutch oven over medium high heat. Add shallot, onion and garlic and cook until onion is softened. Add oregano, chili powder, cumin, coriander, black pepper and red chili flakes and cook, stirring constantly for 1 minute. Add wine and cook, stirring for an additional minute, scraping fond from the bottom of the pot. Add Rotel tomatoes, whole tomatoes, chicken flavor boost, water, green chiles and jalapeno as well as chopped chicken. Bring to a boil, reduce heat and simmer covered for 20 minutes. Stir in rinsed beans and simmer for an additional 10 minutes. Ladle into bowls and garnish with sour cream. Serves 8.

 

Comments

[Lea]

You are so funny!!!! - I would make this with just green chiles and call it supper!
How are the pups enjoying the beach? And you, my friend - how are you enjoying the lovely Pacific NorthWest?

[Lorraine]

That chili looks like perfect food for the weather we're having. All those chilies should clear out my cold in no time.

[June]

Lea - the pups are having a blast and Big Guy and I are feeling right at home. You know how we love it here!

Lorraine - for certain, it would clear the sinuses and likely keep you in grub for a week! LOL