Half A Gallon Of Milk Later...

I thought I would make green chili.  It was good but TOO spicy.  We did not realize how spicy it really was until BAP asked for milk right away after taking a bite. (nothing out of the ordinary since he always asks for milk with his dinner).  He said it was hot but we did not think spicy hot we just thought temperature hot.  We proceeded to tell him to blow on it.  However he said that it was still too hot. "Just let it rest a minute or two." He did. Then we tasted it and about burnt our taste buds off with the intensity of the spicy heat.  Sorry BAP we did not realize you meant spicy hot. Needless to say that night between SSP, BAP and myself  we drank a half gallon of milk just to keep the spicy calmed down.  Daddy just LOVED the heat...he can 'handle like a man' (as he said).  I guess the rest of us are just wimps or something.  For all you spicy heat lovers here is the recipe I made (my original...next time I think I will have to taste test).

Blazin' Hot Green Chili (eat at your own risk)

Chili
1 medium onion, diced
4 garlic cloves, minced
1 (7oz) can diced green chilies
Olive oil
1 T cumin
1 t coriander
2 T chili powder
1 can (15oz) white kidney beans, rinsed and drained
1-2 chicken breasts, cooked & shredded (I like this recipe)
1 (16oz) jar salsa verde (I used this brand and this is what the jar looked like)
4 cups chicken broth

Dumplings
adapted from: http://www.tablespoon.com/recipes/chili-chicken-with-cornmeal-dumplings-recipe/1/
1 cup Bisquick mix
1 cup cornmeal
2/3 cup milk
1/2 cup shredded cheddar cheese

In a large soup pot, saute onion, garlic and chilies in olive oil.  Stir in spices until fragrant (about 5 to 7 minutes). Add shredded chicken breasts and beans.  Stir.  Add salsa and broth.  Stir again. Bring to a boil.  Lower heat. Cover.  Let simmer together for about 25 minutes. (stir occasionally)
For dumplings mix Bisquick  cornmeal and milk together.  Fold in cheese.  Drop by Tablespoons on to hot soup (about 12 scoops total).  Cook uncovered about 10 minutes.  Cover and cook another 10 minutes.
Serve chili with lots of milk, extra cheese, sour cream and tortilla chips.