The gravity seems to be increasing lately on my downward spiral of self-loathing. I’ve been quietly beating myself up over my job, my appearance, my weight, my blog, my Instagram game, just about everything. I’m horrible for comparing myself to others, but that’s sort of how I ended up here in the first place. Frustrated by looking at the seemingly perfect lives of comfortably middle class women who seem to have it all figured out, I decided to create my own space for people who are always broke and a bit of a hot mess. I still can’t seem to look away from their perfectly manicured lives. Even their vulnerability seems to be more perfect and beautiful than mine.
Where am I going with this? I have no idea. I guess I need to thank you for going on this journey with me. Chances are, you’re not here for the journey. You’ve skipped over all this self-exploration and gone straight to the food. If you’re digging into this mess, though, let’s hug it out and comfort ourselves with something delicious while we dig deep to remember our own self-worth.
I made you everyone’s favorite, Spicy Chicken Chili. I make this for guests all the time, and they all want to go home and make it again fr themselves. In fact, I’ve made this dish for this blog before. Maybe I’ve gotten better at this whole food photography thing in the past five years? Still a long way to go.
Any dang ways, if you’re at all fond of the smoky, spicy flavors of chili, you absolutely must try this recipe. It’s hearty and packed with layers of flavor and textures. You can pretend like it’s healthy because of the chicken, but there’s also a healthy dose of cream in this pot of goodness, so I’m not sure it’s diet friendly. I super don’t care. Spicy Chicken Chili is worth every calorie. It’s ridiculous.
Maybe you’re having a hard time finding the awesomeness in your life today. It’s out there somewhere. Spicy Chicken Chili will definitely bring the awesome to you and everyone who eats it.
- 4 Tbsp butter
- 1-1/2 to 2 pounds boneless skinless chicken breast, cut into bite-size chunks,
- 1/4 cup flour
- 1/2 onion, diced
- 1/2 bell pepper, diced
- 2 cups chicken stock
- 1 cup heavy cream
- 2 Tbsp chili powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- 15 grinds black pepper (1/2 Tbsp)
- 1/2 Tbsp salt
- 2 cans cannellini beans, drained
- 1 7 oz can green chiles
- sour cream to garnish
- shredded cheese to garnish
- tortilla chips
- After you’ve cut up your chicken, don’t forget to season it a bit with salt, pepper, and chili powder. Sprinkle it in and give it a toss.
- In a large pot, melt your butter over medium high heat.
- Add chicken and cook until browned on all sides and just cooked through. Remove the chicken to a plate to hang out while you get on with it.
- Sprinkle in the flour and stir it with the melted butter to make a roux, or thick paste. Sometimes the chicken gives off a lot of liquid when cooking, so you may need to add a bit more flour. If you don’t make it pasty, the sauce won’t thicken later. Cook for about one minute or it starts to smell nutty.
- Stir in the onion and pepper. Let it cook for a few minutes to soften.
- Add in about half of your chicken stock slowly, scraping up any bits that have stuck to the pan. Stir out any lumps before adding in the next batch of stock.
- Stir in the heavy cream. Allow the mixture to come back to a boil, then simmer for about five minutes to thicken.
- Add your spices and seasonings and make sure they’re incorporated. Don’t leave any clumps of cumin behind.
- Next, stir in the beans and green chiles.
- Add your chicken back in, give everything a good mix, and allow to simmer for about 10 minutes before serving.
- I like to crush some chips into the bottom of the bowl, then spoon over the chili, and top it with some sour cream and cheese. Make it awesome.
- If you live in a place where you can't easily buy canned green chilis (such as Scotland) just throw in a couple of extra fresh green or red chilis, diced, with your onion and bell pepper.