This recipe was a prize winner at the 1987 Golden Chili Pepper Awards sponsored by the American Spice Trade Association. An article with more details on Rick Christman can be found here. The number of spices in this recipe would make it an obvious choice for the Spice Trade Association. That said, the flavors all blend together well and make this a delicious chili. It pairs well with corn bread and a chilled chardonnay.
Makes 4 1/2 cups. Cooking Time: 40 minutes-ish
Ingredients:
- ⅓ cup water
- ¼ cup minced onion (I use fresh)
- 2 teaspoons instant minced garlic (again I used fresh)
- ½ cup vegetable oil
- 1 ½ pounds skinned and boned chicken
- 1 can (15 ounces) tomato sauce
- ¾ cup beer
- ½ cup chicken broth
- 2 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano, crushed
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- ¾ tsp sea salt
- ½ tsp paprika
- ½ tsp ground red pepper
- ¼ tsp turmeric
- ⅛ tsp rubbed sage
- ⅛ tsp dried thyme crushed
- ⅛ tsp dried mustard
Directions:
Combine water, onion and garlic in small bowl; let stand for 10 minutes tosoften. If you use fresh, disregard. Heat oil in large skillet. Cook chicken
until golden brown, about 5 minutes on each side. Remove and drain on paper
towels.. Cool and cut into 1/4-inch cubes and set aside.
Pour off all but 2 tablespoons of oil from skillet; heat oil until hot. Add
onion and garlic; cook and stir about 5 minutes or until golden.
Add remaining ingredients and chicken; mix well. Bring to a boil; reduce heat
and simmer about 20 minutes, stir occasionally, until sauce thickens slightly.
Garnish as desired.
2 comments:
I had this recipe in a cookbook sixteen years ago and lost it. I was beyond delighted to find this post. It is hands down, the best chicken chili ever.
I agree, Amy. Glad to reacquaint you with the recipe.
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