For all the people beating down my door for my husband’s award-winning recipe since last week’s chili cook-off, this one’s for you.
I have to say it’s not an easy recipe (like the ones I prefer to make), but if you don’t mind spending a little more time in the kitchen, this one seems to be one that all people do prefer to eat (and will actually fight over for the last bowl)!
Since some of you might want to copy the recipe below and paste it into a document to print, I wanted to mention an easy way to organize recipes printed off the computer or pulled from magazines. Use a 1 1/2 inch notebook with dividers. Slip the recipe into a page protector and file behind the appropriate category. No more stacking recipes to wait for the day you have the time to copy it to a small recipe card — that day will never come.
Drum roll, please…
Chris’Award-Winning Sonoran Chili
3 boneless skinless chicken breasts, cubed
1 pkg. of Eckrich smoke sausage, sliced/diced
1 whole white onion, diced
1 pkg. frozen white corn
1 2-cup bag of boil-in-a-bag white rice
1 yellow bell pepper, diced
1 bulb fresh garlic, minced <or> 2 T. minced garlic
6 habanera peppers <or>
2 large pablano pepper + 1 jalapeno pepper + red/yellow bell peppers
½ cup cooking white wine <or> ½ c. ginger ale
1 can chicken broth <or> 2 c. broth from boiled chicken
2 tsp. cumin powder
½ bunch chopped fresh cilantro
3 T. olive oil
1 lime, squeezed for juice
1 cup sour cream
1 cup shredded pepper jack cheese
1 cup water
Boil chicken until no longer pink in the middle. Heat olive oil in large sauté pan to medium-high heat, then saute’ garlic and onions.
In a large Dutch oven add chicken broth, cumin, cilantro, lime juice, peppers, and bring to a boil. Reduce heat to medium, cover with lid, and let simmer for 10-15 minutes. Boil the boil-in-a-bag rice. Add the cubed chicken, garlic, and onion mixture, plus the corn, rice, celery, bell peppers, water, and cooking white wine.
Cover and let simmer for approximately 30-35 minutes. Salt to taste.
When finished, remove from heat and stir in the sour cream. Serves 8-10. Garnish with the shredded pepper jack cheese, and serve with jalapeno cornbread or tortilla chips.