MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Alice’s Chicken Chili-Chili Bang-Bang
- Alice’s Chicken Chili-Chili Bang-Bang
| Alice's Chicken Chili-Chili Bang-Bang | Print |
Recipe By: Alice Morrow
Alice's Chicken Chili-Chili Bang-Bang
Ingredients
- 1 deli-roasted chicken, deboned and shredded
- Olive oil
- 2 Vidalia onions, chopped
- 1 of each color bell pepper (red, orange, yellow, green) chopped
- 3 T. minced garlic
- 1 (14.5-oz.) can diced tomatoes
- 1 (10-oz.) can Rotel “Chili Fixins”
- 4 oz. Tomato Pesto
- 1 (8-oz.) fresh pico de gallo
- 1 (1.25-oz.) packet of McCormick “Tex-Mex” dry chili mix
- Salt, red/black pepper, garlic powder
- 1 T. ground cumin
- 1 (16-oz.) can pinto beans
- 1 (16-oz.) can navy beans
- 1 (15.5-oz.) can jalapeno kidney beans
- 1 (16-oz.) can chili beans
- 1 (12-oz.) bottle Mexican beer
- 1 qt. chicken broth and water
- Crème fraiche or sour cream
- Grated Mexican blend cheese
- Cilantro or chopped parsley
- Cut up fresh avocados
- Fresh limes, to squeeze on each serving, optional
Instructions
- In large pot, drizzle olive oil in bottom and heat over medium heat.
- Add chopped onions, bell peppers, and jalapeno peppers. Saute until tender.
- Add the diced tomatoes with liquid, Rotel, pesto, garlic, dry chili mix and pico. Stir to mix and simmer for about 5-8 minutes.
- Add the chicken and beans and mix well. Simmer for another 3-5 minutes.
- Add the broth and beer, season to taste and let simmer for 20-30 minutes. If it is too thick for your taste, just add more water or broth.
- You can garnish with sour cream, cheese, avocado, cilantro and fresh lime juice.
Notes
*****You can vary the bean selection or just use one type of bean.
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