Chili

This is a milder and tangier chili recipe meant to be better for summer.  I find that a robust chili is better in the winter, this one feels more summery to me.

Ingredients:

1.  16 ounce of chicken breasts cooked off and set aside to rest completely (reserve any liquid that came off)
2. 3 cans of diced tomatoes washed and drained
3. 2 cans of light red kidney beans, washed and drained.
4. 3 medium onions chopped into 1/2 inch chunks
5. 6 cloves of garlic, minced
6. 10-12 mini peppers sliced into 1/4 slices
7. 1 teaspoon of the following:  celery seed, coriander, cumin, white pepper, lemon peel
8. 1 tablespoon of the following:  paprika, dried chives, black pepper
9. 2 tablespoons of the following:  tomato paste, salt, lime juice
10. 3 cups of veggie broth
11. 1 cup of water

Recipe:

1.  Put all the veggies in the pot:  onions, tomatoes, peppers, garlic.  Sweat for about 10 minutes on medium heat, stirring often.  If you hear sizzling, turn your heat down a little.
2. Add the liquid:  veggie broth, water, bring to a boil over medium high heat.  Cover to speed up the process.
3. When boiling, add the beans and the chicken liquid (yummy, chicken liquid, let’s call it stock instead).
4. Uncover and keep uncovered until boiling again.  Add the chicken and spices into the liquid and stir vigorously to get the paste all mixed in.
5. Reduce heat to low, cover and let cook like this for about 30 minutes or so, stirring every so often to keep it from sticking, but not too often as you don’t want to lose your heat.
6. Turn off the heat and let come to above room temperature.  We use a dutch oven for most soups so it keeps heat for a long time.  I let it sit for about 4 hours, then it’s cool enough to eat.  You know your cookware, so you should do it how you see fit.
7. I am notorious for undersalting my food, this one is good for me, but you may want more salt in yours.  Do as you wish.