More To Life Than Bacon – Santa Fe Chicken Chili

In time for Mothers’ Day

Santa Fe Chicken Chili
2 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes
4 medium sweet red peppers, diced
4 garlic cloves, minced
2 large onions, chopped
1/4 cup olive oil
3 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 can (28 ounces) diced tomatoes, undrained
2 cans (14-1/2 ounces each) chicken broth
2 cans (16 ounces each) kidney beans, rinsed and drained
1 jar (12 ounces) salsa
1 package (10 ounces) frozen corn
1/2 teaspoon salt
1/2 teaspoon pepper

In a Dutch oven or soup kettle,, saute the chicken, peppers, garlic and onions in oil for about 5-7 minutes or until chicken is no longer pink and vegetables are tender.
Add the chili powder, cumin and cayenne; cook and stir for 1 minute.
Add tomatoes and broth; bring to boil.
Reduce heat; simmer, uncovered, for 15 minutes.
Stir in remaining ingredients; bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until heated through.
Yield: 14-16 servings (4 quarts).
Sonia Gallant, St. Thomas, Ontario

h/t both recipes: Taste Of Home

Corn and Bacon Casserole:
6 bacon strips
1/2 cup chopped onion
2 tablespoons all-purpose flour
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspooon pepper
1 cup (8 ounces) sour cream
3-1/2 cups fresh or frozen whole kernel corn
1 tablespoon chopped fresh parsley
1 tablespoon minced chives

In a large skillet, cook bacon until crisp.
Drain, reserving 2 tablespoon of drippings. Crumble bacon; set aside.
Saute onion in drippings until tender.
Add flour, garlic, salt and pepper.
Cook and stir until bubbly; cook and stir 1 minute more.
Remove from heat and stir in sour cream until smooth.
Add corn, parsley and half of the bacon; mix well.
Pour into a 1-qt. baking dish. Sprinkle with remaining bacon.
Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Sprinkle with chives.
Yield: 6-8 servings.

14 Replies to “More To Life Than Bacon – Santa Fe Chicken Chili”

  1. I must say; the chicken chili recipe not only looks gorgeous; it sounds divine.
    Being a heat maven (but not at the cost of flavor), I’ll hot it up a bit with some Habaneros.
    Cheers and thanks for the recipe.

    1. The casserole turned out pretty good, I used a pound of thick cut bacon and more garlic. It still was a little bland. However, the second day it was much better. 🙂

      1. You can’t have too much bacon or too much garlic. 🙂

        Some things are better after a day or two – stews, lasagna, chili…
        In college, I used to make a pan of lasagna big enough for 3 or 4 meals. Reheating turned the top layer rock-hard, so I’d peel that off. Started out 2 1/2 inches thick and by the 4th day it was down to 1 inch thick. 😀

        BTW: When a recipe calls for ‘onion’, I’ve never known what type they mean. It also depends on whether they are first sauteed to caramelize (which moderates the sharpness) or just mixed in with other stuff and cooked. I do tend to avoid yellow or Vidalia as too mild – if it doesn’t have some bite, why bother?. Lately, I’ve started experimenting with other members of the ‘onion family’ like shallots and leeks. I have let onions grow wild and grow from their own reseeding. After 3-4 years, they get much stronger. Gotta try ramps sometime when I’m in the right area in the Spring.

        1. I used large green onions which gave a nice flavor. We used to have winter onions and those always seemed stronger. For lasagna, I put the top layer of cheese on only for the last half hour and it doesn’t turn hard. Also wrapping in saran wrap to nuke keeps the cheese soft and creamy. 🙂 I don’t know how to make a small lasagna, they always seem to weigh about twenty I found using a small turkey roaster foil pan works great, it is the exact length of the noodles and 4 inch sides – and no clean up!

    2. BTW: Am munching a pecan bar from your recipe, thanks.
      The recipe is so simple I can tinker with it. Will try maple syrup & walnut or honey & pecan.
      I really find the crescent roll dough as a base is great, gives some ‘cakiness’ to the bar.

      Am also thinking of baking up some of my pecans with a brown sugar & cayenne mix as a nosh.

      Gotta make a dessert for a Mothers Day get-together. Thinking of making a ‘sweet pizza’ – crescent roll dough, syrup, sugar, nuts, spices; baked, cooled, cut, then topped with berries.

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