Our November Cooking demo was led by guest chef Whitney Bond, a first year M.Div at Candler from St. Louis, Missouri. Whitney writes her own cooking blog: Cooking with Whitney B (http://cookingwithwhitneyb.blogspot.com). We had a great time learning how to make Whitney’s delicious Chili and a great time was had by all!
2 packages of ground chicken (or any meat of your choice)
1 yellow onion
2 bell peppers
2 cans of dark kidney beans
2 cans of chili beans
In a large skillet and on medium heat, begin to cook your meat. Season it with black pepper, red pepper, creole seasoning and garlic powder. I tend to like spicy food, so I get a little heavy with the various peppers. While the meat is cooking, begin to work on your onion and bell peppers. Chop your onion and peppers into 1/2 inch chunks. Once your meat is almost done, add the chopped peppers and onion to the skillet with the meat. Though they will pick up flavor from the meat, add about another teaspoon of black pepper, red pepper and creole seasoning. Once the meat is thoroughly cooked, remove from the skillet and place inside a separate bowl.
Return to the skillet and add all of your beans, without draining any of the juice. While allowing the beans to come to a simmer, add 3 tablespoons of brown sugar, 2 tablespoons of chili powder and 1 tablespoon of cumin. Once the seasonings have been evenly distributed, add your meat, onions and bell peppers back to the skillet. I like my chili almost as a soup, so I add a cup of water. Mix in the skillet and allow it to cook for about 3 more minutes.
*Note* If you have a Crock Pot, the beans can be prepared in it and the meat mixture can be added to the pot once it’s done. To really allow the flavor to set in, allow your chili to simmer on warm either overnight or while you’re away from your home the following day.
Serve in a bowl and garnish your chili with oyster crackers, shredded cheddar cheese, sour cream and jalapeños.