It has been cold and chilly outside. When I saw this recipe the other night I thought this recipe looked good...and it was very good. BAP and SSP even enjoyed it. I served with delicious cornbread muffins, on the side.
Chicken Chili
adapted from: http://thepioneerwoman.com/cooking/2013/11/chipotle-chicken-chili
1 T olive oil & 1 T butter
1 whole onion, diced
4 garlic cloves, minced
2 large boneless skinless chicken breasts, chopped into bite-sized chunks
1 3/4 cup chicken broth (or 1 bottle beer)
1 can diced tomatoes (fire-roasted would be delicious)
3 cans black beans, rinsed and drained
1-2T chili powder
1-2T cumin powder
1 T lime juice
1 T cornmeal
1 T cornstarch
Saute garlic and onions in butter and olive oil. Add chicken once onions start becoming translucent. Stir. Let brown slightly. Add chili powder, cumin and 1 cup chicken broth. Add tomatoes and beans. Cover and let simmer for at least an hour. Stir in cornmeal and cornstarch into remaining broth. Stir into soup (after the hour). Let thicken slightly then stir in lime juice. Garnish each bowl with cheese and sour cream.
Cornbread Muffins
adapted from: http://m.allrecipes.com/recipe/17292/cornbread-muffins-i
1/2 cup butter, softened/melted
2/3 cup sugar
1/4 cup honey
2 eggs
1/4 t
1 1/2 cups flour
3/4 cup cornmeal
1/2 t baking powder
1/2 cup milk
3/4 cup frozen corn
Preheat oven to 400. Grease/line 12 muffin cups. Combine all ingredients in a large bowl. (Cream butter and sugar first). Then add honey, eggs and salt. Slowly incorporate flour, cornmeal and baking powder. Lastly add the milk and corn. Divide into muffin cups (about 1/3-1/2 cup batter per cup). Bake 20-25minutes. Serve with chili.
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