Much to my surprise, the cold weather and rain didn't keep the trick-or-treaters away on Thursday night. Long sleeves and layers kept the lil' pirates, princesses, and ninja turtles warm as they ran from house to house to house. Us adults kept warm with Pumking beer, spiked apple cider, a newly installed garage heater, and a pot of Chicken Fiesta Chili. Although I love passing out candy I am excited for the day I can take my kids trick-or-treating. Flash forward 3 or 4 years later and as I sit at the end of a driveway in the rain I will probably be wishing I was one of those adults sitting in a warm garage drinking beer! That's what Solo cups are for, right?
Chicken Fiesta Chili is great make-ahead meal and it tastes even better after it sits and has time for the flavors to develop. I made the chili on Wednesday knowing we were having company over Thursday. It was so nice to come home from work and be able to have our meal already made. We put the Chicken Fiesta Chili in a crock-pot and set up a chili bar. Chili is just not meant to be eaten naked; it must be served with toppings, lots and lots of toppings. I like Chicken Fiesta Chili with cheese, sour cream, and tortilla chips. My husband upped the ante and made homemade bread bowls. Just another reason why he is a keeper!
My only suggestion is if you go the crock-pot route make sure you warm up your chili before you put it in. It took FOREVER to heat it up in the crock-pot and we actually had to remove it from the crock-pot, heat it up on the stove, and transplant it back into the crock-pot. Sometimes you just have to learn the hard way; we won't be making that mistake again!
Chicken Fiesta Chili
Adapted from Whole Food's Spicy Corn and Chicken Chili
2 tablespoons olive oil
1 large onion, coarsely chopped
3 cloves garlic, finely chopped
4 tablespoons chili powder
4 teaspoons oregano
2 teaspoons garlic salt
2 teaspoons ground cumin
2 teaspoons ground coriander
1 pound all-white ground chicken breast
1 can black beans, rinsed and drained
1 16 oz bag frozen corn kernels, or 3 cups fresh or canned corn kernels
2 cups of no-salt added chicken stock
2 - 15 oz can tomato sauce
1 cup mild or medium salsa
1/3 cup fresh cilantro, optional
1. Heat oil on medium-low, saute garlic and onion until translucent
(approximately 5 minutes), add ground chicken and chili powder, oregano, garlic salt,
cumin, and coriander.
2. Once chicken is done cooking pour it into a large soup pot. Add salsa, tomato sauce,
chicken stock, corn, and black beans. Bring to a boil. Reduce to a simmer,
cover, and cook for 20 minutes, stirring often, until flavors have melded and chili is thick.
3. The longer the chili simmers the better it will taste. You may also throw in 1/3 cup
fresh cilantro before serving. Serve chili with cheese, sour cream,
and tortilla chips.
Chicken Fiesta Chili is a great, casual meal. A chili bar is a fun thing to set up at a tailgate or an at-home get together. This meal is not too expensive to make and this recipe serves 10-12 people. Double the recipe for a large crowd!
My husband's rendition of spiked apple cider was a hit. I made an epic mistake and forgot to take a picture. Bad, bad girl. You are going to have to close your eyes and visualize a pretty glass pitcher with a beautiful caramel color of apple cider and Crown Royal Maple garnished with bright green sliced Granny Smith apples. This was a classic fall drink; a familiar sweet and tart taste with a hint of candy apple flavor.
Spiked Apple Cider
8 cups of apple cider
1 cup Crown Royal Maple
2 Granny Smith Apples, sliced
Mix apple cider, Crown Royal Maple, and ice together in pitcher. Add sliced apples to pitcher as a garnishment.
Bottoms up... or bowls up... whichever you prefer!