Score: 0
No Bean Chili with Mexican Spice
This is exactly what you need to warm you up
By TanyaG
2009-10-17 03:53:49
This chili has a little kick to it. You can play with the ingredients in it to spice it up, or use less spices to tone it down. I like it just as it is in this recipe. But you get the wonderful flavors with the dry spice ingredients. This is great with cornbread.
| Prep time | 20 minutes |
| Cooking time | 45 minutes |
| Servings | 8 to 10 people |
Ingredients
2 28 ounce cans Tomatoes diced
3 tablespoons tomato paste
2 tablespoons olive oil
1 jalapeno chopped
4 cloves roasted garlic chopped
1 medium diced yellow onion
2 tablespoons pasilla chili powder
1 teaspoon extra hot chili powder
1/4 teaspoon red pepper flakes
2 tablespoons corn meal
1 whole cooked chicken (shredded)
1/4 cup cilantro chopped
Sour cream for garnish
Instructions
In a large saucepan add the olive oil over medium heat. Then add the chopped onion,jalapeno,roasted garlic until soft. About 10 minutes. Then add the pasilla chili powder,extra hot chili powder,red pepper flakes. Cook for about 1 or 2 minutes. Add the tomato paste. Stir to blend. Then add the chicken broth,tomatoes, chicken. Turn down to low. Simmer stirring occasionally for about 30 minutes. Then add in the corn meal and cilantro. Sir to combine.
Serve with cornbread
| Category | Main Dish |
| Cuisine | North American |
| Diet Choices | Gluten-free |
| Tags | chili gluten-free spicy |
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Oct. 17, 2009
Reply to This PostSounds wonderful...we love chili here, perfect fall dinner! Pair this with the corn bread recipe on gling and it would be the perfect meal. Yum!
