Restaurant Recipes
Chili's Southwest Chicken Chili
Yield: about 4 quarts
Ingredients
- 1/4 cup vegetable oil
- 1/2 cup diced onions
- 1 1/3 cups diced green bell pepper
- 2 tablespoons diced seeded jalapeno pepper
- 3 tablespoons fresh minced garlic
- 4 1/2 cups water
- 8 teaspoons chicken base
- 2 teaspoons lime juice
- 2 tablespoons granulated sugar
- 3 tablespoons cornstarch
- 3 tablespoons ground cumin
- 2 1/2 tablespoons ground chili powder
- 4 teaspoons ground paprika
- 4 teaspoons dried basil
- 2 teaspoons freshly minced cilantro
- 1 1/2 teaspoons ground red pepper
- 1/2 teaspoon ground oregano
- 1/2 cup crushed canned tomatillos (see note)
- 1 (4 ounce) can diced green chiles, drained
- 2 (15 ounce) cans navy beans or small white beans, drained
- 1 (15 ounce) can dark red kidney beans, drained
- 3 pounds diced cooked chicken breast
- Shredded cheese and sour cream for garnish (optional)
- Tortilla chips
Instructions
- In a 5 quart or larger pot, heat oil over medium heat. Add onions and saute along with bell pepper, jalapeno and garlic. Cook until vegetables are tender.
- In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture.
- Add tomatillos and diced green chiles to pot; bring to boil. Add beans and chicken; simmer 10 minutes. Serve topped with cheese and sour cream if desired, with tortilla chips on the side.
Attribution
Brian Kolodziej, Vice President of Culinary Operations at Chili's Grill & Bar's main office in Dallas, Texas