Wednesday, December 3, 2014

a hangin' offence

What i did today would earn me a quick trip to the nearest cottonwood tree in my home state of Texas.
Chili, you see, is something of national, excuse me, state pride (I forgot for a moment that Texas is no longer its own country) and must be made of beef and have a deep red color through out.  It is not low fat and does not have a lot of vegetables, (though one must remember that peppers are a kind of fruit, seeds on the inside) but onions are vegetables and all my Texas chili has onion (without complaint from the chili board).
Today though, i dared to make something I called green chili chicken chili and i now wait for the dreaded knock on my door, even though i am many states away...

Green Chicken Chili

1.   3 lbs of ground chicken
2.   5 green chilies, diced
3.   1 and 1/2 red onion, diced
4.   16 oz Recaito (from Goya)
5.   1 tablespoon chili powder (commercial)
6.   juice of 1 lime
7.   1 or 2 beers (minus a swig or 2)
8.   1 cup bell peppers, diced
9.   salt to taste

all my chili is begun by cooking the meat first, adding liquid and then all the peppers and onions and then the spices.
I cook for a minimum of 3 hours at a low simmer, adding more beer as needed