I entered the Hill Country Chili Cook Off this weekend and...I won first place!! So exciting. I think it was due in equal parts to the fun chili and the gorgeous Alex and Mark in their revealing aprons. Thanks for the Bard-deWolf bump, fellas! All of the competitors had amazing chili. I should know because I scarfed down so much. We all had a blast and can't wait to defend our title next year! Here's the recipe I used.
Chipotle Pumpkin Chicken Chili
1 lb. ground chicken
1 bell pepper (whatever color you like)
4 chipotle peppers in adobo
1 can sweet corn
1 can cannelini or navy beans
1 can diced tomatoes
1 can pumpkin puree
1 Tbs. sugar
1 beer (I usually use a lager, but I'm not above a PBR or a taste of the Rockies)
1 carton low sodium chicken stock
salt and pepper
Garnish: Sour Cream, Monterrey Jack Cheese, diced avocado, crumbled Fritos, Lime Wedges, Chopped Cilantro
2. Chop onion and pepper and add to the chicken. Sprinkle again with salt and pepper and continue to cook for another 3-4 minutes.
3. Add the diced tomatoes with their juice and the drained corn and beans. Stir until well distributed.
4. Finely dice 4 chipotles (more if you are daring) and add them to the chili along with the beer and stock. and another sprinkle of salt.
5. Add the can of pumpkin puree and sugar and stir until distributed into the chili.
6. Bring it to a boil and turn down the heat to a simmer and allow to simmer for 45 minutes until the chili thickens and is totally delicious. Taste and add more salt/sugar if needed.
7. Add the juice of 1/2 a lime at the end for freshness and serve with your favorite garish.
One Year Ago: Whiskey Balsamic Steak
Two Years Ago: Orange Curry Cous Cous
Three Years Ago: Cheddar Dill Scones