This is a work in progress. At UMD, dining services sells various soups made by Stock Pot. A constant favorite with the staff and students is the Basil Chicken Chili (in my building if you don’t pick some up by 11am, you’re out of luck). This recipe is based on the ingredients list, but it’s not quite right yet.
INGREDIENTS
- 2 tablespoons vegetable or corn oil
- 2 medium onions, chopped fine
- 1 red bell pepper, chopped
- 2 oz. green bell pepper, chopped
- 6 cloves garlic, minced or pressed
- 2 oz. black olives
- 2 oz. roasted green chiles
- 2 tablespoons sweet basil
- 2 teaspoons chili powder
- 2 teaspoons ground coriander
- 2 teaspoons dried oregano
- 1 teaspoon cilantro
- 3 teaspoons cumin
- 2 pounds chicken, ground very finely
- 28 oz. diced tomatoes
- 12 oz. V8
- 8 oz. chicken stock
- 1 tablespoon salt
- 15 oz pinto beans
- 12 oz. light red kidney beans
- 4 oz. black beans
- 1 oz. green onions, chopped
- 4 oz. tomato paste
- 2 tablespoons sugar
- 2 teaspoon lime juice
Directions
- Heat the oil in a large pot, preferably a Dutch Oven, over medium heat.
- Add the onions, bell peppers, garlic, olives, chilies, basil, and all the herbs and spices
- Cook, stirring occasionally until the vegetables soften and begin to brown, approximately 10 minutes
- Increase heat to medium-high and add the chicken in 2-3 batches allowing each batch to brown. Break up any chucks
- Add the tomatoes, V8, chicken stock, sugar and salt
- Bring to a boil, then reduce heat to low
- Cover and simmer for one hour, stirring occasionally
- Add the beans and green onions
- Continue simmering uncovered for 30 minutes, stirring occasionally
- Add the tomato sauce and lime juice
- Coninue simmering more 30 minutes, stirring occasionally
- Adjust salt and sugar to taste, additional lime juice may be added
If at anytime the chili begins to stick to the bottom of the pot or become too dry, add 1/2 cup of water and continue simmering.