Chicken Chili

Name: Chicken Chili
Ingredients: 1 14 lbs ground chicken; 1 cup okra; 1 medium onion; 3 tablespoons fresh cilantro; 2 garlic cloves; 5 tomatoes; 1 (14 ounce) canfire roasted tomatoes; 12 cup chickpeas; 1 jalapeno pepper; 1 serrano pepper; 2 cups beef broth; 14 teaspoon cayenne pepper; 14 teaspoon black pepper; 12 teaspoon cumin; 14 teaspoon curry powder; 12 teaspoon garlic powder; 12 teaspoon chili powder; 1 tablespoon mrs. renfro's habanero salsa; 1 teaspoon ghost pepper sauce; 18 teaspoon ghost salt and pepper; 18 teaspoon ghost black pepper; 4 dried New Mexico chiles; 2 dried pasila chilies; 12 teaspoon smoked crystalized salt; 12 cup grapeseed oil

25 ingredients

24 steps

Ingredients

1 14 lbs ground chicken
1 cup okra
1 medium onion
3 tablespoons fresh cilantro
2 garlic cloves
5 tomatoes
1 (14 ounce) canfire roasted tomatoes
12 cup chickpeas
1 jalapeno pepper
1 serrano pepper
2 cups beef broth
14 teaspoon cayenne pepper
14 teaspoon black pepper
12 teaspoon cumin
14 teaspoon curry powder
12 teaspoon garlic powder
12 teaspoon chili powder
1 tablespoon mrs. renfro's habanero salsa
1 teaspoon ghost pepper sauce
18 teaspoon ghost salt and pepper
18 teaspoon ghost black pepper
4 dried New Mexico chiles
2 dried pasila chilies
12 teaspoon smoked crystalized salt
12 cup grapeseed oil

Directions

1

Mix all dry spices ahead of time and have in a small bowl on the side.
2

also add 1 tbs.
3

Essence of Emeril.
4

(Recipe editor wouldn't let me add that above -- ).
5

Also, take dried peppers and roast for about 4 minutes at about 300 degrees.
6

Don't let them burn, just get them to puff up a bit.
7

Once done, put in a small pot with the beef broth to simmer for about 15 minutes.
8

Let cool after all the peppers are soft.
9

Dice the peppers, onions, garlic, tomatoes, and cilantro, before beginning, and put the peppers and onions together in one bowl and one bowl with the tomatoes and cilantro and garlic.
10

In a large pot place 1/4 cup of grape seed oil and heat.
11

When it is hot, put the tomatoes, okra, and cilantro in and cook on high heat for about 15 minutes.
12

In a second pot, put the remaining 1/4 cup of grape seed oil and heat.
13

When it is hot, put in the onions and peppers and sweat until onions are translucent.
14

Add chicken to the onions and simmer until it is all cooked through.
15

There is likely to be a fair amount of liquid from the onions which you will discard in the next step.
16

Once tomatoes have broken down, scoop out the skins using a fork.
17

When done, add the chicken by spooning it in with a slotted spoon.
18

Discard remaining liquid from the chicken pot.
19

Take the peppers from their pot and blend in a blender.
20

scoop into the sauce and mix well.
21

Add remaning ingredients and spices stirring to mix well, simmer for about 2 hours.
22

Test and add pinches of salt or spices to taste.
23

Suggest serving with cheddar cheese, chives, and diced fresh Jalapenos.
24

Excellent over saffron rice.