Santa Fe Chicken Chili

Yield: 15 servings

 Chicken, diced 3 lbs.
 Bacon, diced  4 oz
 Onions, sliced 1 lb. 4 oz.
 Garlic 8 cloves
 Cumin 1 ½ Tbsp.
 Black pepper 2/3 tsp.
 Tomato paste 2 lbs.
 Tomatoes, chopped 2 lbs.
 Green jalapeno pepper sauce 1 oz.
 Chipotle pepper sauce 2 ½ oz.
 Chicken stock 1 qt.
 White beans 1 qt.
 Cilantro for garnish

Sauté chicken and bacon until chicken is cooked and bacon is done. Add onions and cook until translucent. Add garlic, cumin, black pepper, tomato paste, chopped tomatoes and jalapeno pepper and chipotle pepper sauce; simmer 2 minutes stirring constantly. Add chicken stock and beans and bring to a simmer for 10 minutes, stirring occasionally. Taste and adjust seasonings and consistency of product with chicken stock if needed. Garnish with cilantro prior to service.

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