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Chum-Bucket Chicken Chili




Source of Recipe


Internet


List of Ingredients




8 pounds chicken breast
3 tablespoons olive oil
6 cups H2O
4 cans chicken broth
4 potatoes, peeled & chopped
4 small onions, diced
4 cups frozen yellow corn
2 carrots, sliced
4 celery stalks, diced
3 cans(14.5 oz) diced tomatoes
2 cans(28 0z) red kidney beans, plus liquid
4 fresh jalapeno or serrano peppers, diced
1 cup chopped Italian parsley
5 cloves garlic, minced
2 tablespoons chili powder
1 heaping tablespoon cumin
2 teaspoon oregano
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon basil


Recipe



1. Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done -- about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot.

2. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.

3. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.

4. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.