In case you haven’t heard, it is freezing in the Washington, DC, metropolitan area. In fact, below freezing. Today, at 3:30 pm, it is TWENTY-THREE DEGREES. This is not normal, even for mid-January. Also not normal: the Saints, my husband’s beloved New Orleans Saints, are in the playoffs. For his game-time meal he requested chili. No problem.
Around 10:00 this morning, I made a grocery list and off he went to the store. Some time later, he comes home and unloads the groceries. I get ready to make chili, and then I noticed. Ground chicken? I had asked for ground turkey but he grabbed ground chicken by accident. And so today I am making Chicken Chili. First time for everything!
Years ago, in an attempt to eat healthy, we switched to ground turkey for meatballs, meat sauce, burgers, shepherd’s pie, and yes, chili. I am so used to ground turkey now I really don’t like chili made with ground beef. I will still happily eat a “real” hamburger, but for meat sauce and chili, I actually prefer the ground turkey.
I didn’t have chili growing up. It’s not really in the Cajun repertoire. My mom cooked, and we ate, mostly what my dad preferred. I think my mom felt that since he was the breadwinner, he should eat the bread he wanted to eat, and ethnic food outside of Cajun or Creole, was not what he wanted to eat. He didn’t really like meatballs and spaghetti, lasagna, casseroles of any kind, any type of Mexican food, or really, any other type of “foreigner’s food”. But, my mom would occasionally serve us hot dogs with good ole Hormel chili right from the can (without beans).
I had my first pot of homemade chili at the home of my college suite-mate’s house shortly after she was married. I was blown away. “You made this?” I asked incredulously. She wrote out the recipe on a 3×5 recipe card, which I still have. As a base for the seasonings, it called for a packet of McCormick’s Chili Seasoning. And that’s how I made chili for years and years, until we moved to Belgium of all places. Yeah, I know. Crazy.
One night when we were living in Waterloo, Belgium, my good friend invited us over for an impromptu dinner. She had made a pot of chili, and we ran into each other at school that afternoon picking up our kids. That pot of chili was life-changing. She didn’t use a packet of seasonings, mixed up in a factory. She did it all from scratch. Thus, began my quest to make my own perfect pot of chili, with a spice profile that matched the average tastebud of our family. My husband is not a fan of anything too spicy, and one daughter absolutely won’t eat anything spicy at all.
Right now, the chicken chili is simmering on the stove. It smells fantastic! Shout out to my former chili coaches Marcy and Shawna! I have every reason to believe this pot of chili will be delicious, served at half-time while the Saints go marching on to victory and to the next step to their triumphant return to the Super Bowl!
Winner Winner Chicken Chili
- 2 tbsp. olive oil
- 2 lbs. ground chicken
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 bunch green onions, thinly sliced
- 3 stalks celery, diced
- 2 tbsp. all-purpose flour
- 1 28-oz can whole tomatoes, with juice
- 1 15-oz can tomato sauce
- 2 15-oz cans dark kidney beans, drained and rinsed
- 1 tsp crushed red pepper flakes
- 2 tbsp. chili powder
- 1 tbsp. ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tbsp. dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- Kosher salt and freshly ground black pepper to taste
- Heat olive oil in bottom of large Dutch oven with lid.
- Brown ground chicken, breaking into small pieces.
- Season with crushed red pepper flakes, chili powder, ground cumin, ground coriander, paprika, dried oregano, garlic powder, onion powder, kosher salt and freshly ground black pepper. Stir to combine, cook on medium heat until all liquid has evaporated from pot. Stir in flour and cook for 5 minutes, stirring frequently.
- Add diced onion, bell peppers, celery, and green onions. Stir to combine.
- Add whole tomatoes, tomato sauce, and kidney beans. Stir to combine. Bring to a boil, stirring to prevent sticking. Lower heat, cover, and simmer for one hour. During the cooking process, break up the whole tomatoes with the back of a wooden spoon.
- Serve with rice, elbow macaroni, tortilla chips, corn tortillas, or on a hot dog!