Reposted from November 3, 2009...(because yes, people are still asking as the word has spread) :)
For all the people beating down my door for my husband’s award-winning recipe since last week’s chili cook-off, this one’s for you.
It is a "chopping intensive" recipe, but if you don’t mind spending a little more time in the kitchen, this one seems to be one that all people do prefer to eat (and will actually fight over for the last bowl)!
Drum roll, please…
Chris’ Award-Winning Sonoran Chicken Chili
3 boneless skinless chicken breasts, cubed
1 pkg. of Eckrich skinless smoked sausage, sliced/diced
1 whole white onion, diced
1 bulb fresh garlic, minced <or> 2 T. minced garlic
2-3 stalks of celery, diced
1 pkg. frozen white corn
1 yellow bell pepper, diced
6 habanero peppers <or>
2 large poblano pepper + 1 jalapeno pepper + red/yellow bell peppers
½ cup cooking white wine <or> ½ c. ginger ale (optional)
1 can chicken broth <or> 2 c. broth from boiled chicken
2 T. California chili powder
2 tsp. cumin powder
½ bunch chopped fresh cilantro
3 T. olive oil
1 lime, squeezed for juice
1 cup sour cream
1 cup shredded pepper jack cheese (or cheddar)
1 cup water
2 c. Rice (We prepare separately and let people add it to their bowls so it doesn't get soggy)
Boil chicken until no longer pink in the middle. Heat olive oil in large sauté pan to medium-high heat, then saute’ garlic and onions.
In a large Dutch oven add chicken broth, California chili powder, cumin, cilantro, lime juice, peppers, and bring to a boil. Reduce heat to medium, cover with lid, and let simmer for 10-15 minutes. Add the cubed chicken, garlic, and onion mixture, plus the corn, celery, bell peppers, water, and cooking white wine.
Cover and let simmer for approximately 30-35 minutes. Salt to taste.
When finished, remove from heat and stir in the sour cream. Serves 8-10. Garnish with the shredded pepper jack cheese, and serve with tortilla chips.
