It is that time again. Hard to believe that time goes by that quickly. When I say time, I mean for the Secret Recipe Club. I am sure you are familiar by now what all the fun is about, but if not, please click here to learn more about it. This month I was honored to have Melissa from Melissa's Cuisine. Melissa is a twenty something who married the love of her life Mike and resides in West Michigan. Oh and they have an adorable doggie named Champ. She stays active with a baby girl Summer and running races and marathons. She loves cooking and documents her cooking adventures on her blog.
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As usual, I had a hard time picking what I was going to make from her blog. I actually clicked on her Pinterest so I could get a quick glance of all of the goodies along with running through her blog. For some reaason I was so in the mood for chili. She had several to choose from but I landed on the Chunky Chili. I added my own touches and this Chunky Chicken and Beer Chili was ignited. I love a ton of garnish on top and often leave a bowl of onion, cheese and cilantro by the side so hubby and I can pile it on until the bowl is gone. Enjoy!!!
Chunky Chicken and Beer Chili
3 Large Chicken Breasts, cut into small cubes
1 large White Onion
3 Tablespoon Olive Oil
5 Cloves Garlic
4 Tablespoons Chili Powder
2 Tablespoon Cumin
1 teaspoon Salt
1 teaspoon Pepper
1 (28 ounce) Can Diced Tomatoes
1 Small can of Tomato Paste
32 oz Chicken Stock
1 Bottle Beer
2 Cans Red Chili Beans, drained
In a a large pot add the olive oil and heat on medium. Then add the chunks of chicken and cook until done.Add the onion and garlic and cook. Next add the cumin and chili powder and cook for 5 minutes on low. Add the beer and cook for 3 minutes. Next add the salt and pepper along with the tabasco and tomato paste and cook for 3 minutes. Add the diced tomatoes and chicken stock and beans. Let cook for one hour or more on low heat. Taste and adjust seasons as needed. Serve with red onions, cheddar cheese and Cilantro.