 |
Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 6 |
|
Rib sticker #2 Ingredients:
2 lbs ground chicken |
1 (28 ounce) can diced canned tomatoes (with juice) |
2 (5 1/2 ounce) cans tomato paste |
1 (16 ounce) can red kidney beans, drain and rinsed |
3 garlic cloves, crushed |
1 large onion, chopped |
1 large red pepper, chopped |
1 large green pepper, chopped |
2 stalks celery, chopped |
1 teaspoon olive oil |
3 tablespoons chili powder |
1/4 teaspoon pepper |
1/4 cup chicken broth or 1/4 cup water |
1 teaspoon crushed chile |
Directions:
1. Brown ground chicken in skillet and set aside.
2. Drain fat.
3. Add oil to Dutch oven or pot.
4. Heat to high.
5. Sauté onion 3 minutes.
6. Add red and green peppers, celery and garlic, continue to sauté for 3 minutes.
7. Add the tomatoes paste and heat 1-2 minutes , stirring continuously.
8. Pour a little chicken broth or water into pan to deglaze it.
9. Mix the ground chicken with the vegetable mixture and add the tomatoes with their juice, beans, and chili powder and crushed.
10. Simmer uncovered until chili reaches your preferred consistency and cover and cook for 2-3 hours .
11. Add black pepper and adjust seasonings to taste.
|
|