fashion city: Southwest Rotisserie Chicken Chili: two-time 1st Place winner

 Southwest Rotisserie Chicken Chili

with Fresh Squeezed Lime and Sour Cream

Chili was a world I started exploring a few years ago when I got a vacuum sealer. (oh how I heart my sealer) Hubby loved gobbling up a bowl in the winter and I loved experimenting with different varieties. I could make a huge batch and freeze it in 2-people servings. We could have chili for months with the mess for only 1 afternoon.

Along that same time my sis started hosting a chili cook-off. She usually has about 12 competitors. I have taken 2nd palce for my frito-pie chili ((hungry just thinking about it)) and won 1st place with my Southwest Rotisserie Chicken Chili.

Last night we had a chili cook-off to celebrate my friend Rob's return to the USA after being away on a film for 8 months. We had three entries....Steve P.'s beef chili, Steve K.'s turkey chili, and my Southwest Rotisserie Chicken Chili. All the chili's were amazingly good. When the scores were added up......I came in first with 25, Steve K. in second with 24 and Steve P came in 3rd with 19. As you can see it was a close match!

Let's get cooking!!!!

Makes 18 servings!

What is the secret??? Salsa Verde and Fresh Squeezed Lime.

Ingredients:
Rotisserie Chicken - Large
3 large Onions - chopped
6 Cloves Garlic - crushed
2 Carrot - chopped
6 Peppercorns
1 Palm Full of Italian Seasoning
8 Cups of Water
2 Tablespoons Vegetable Oil
1 Can Tomatillas - 12oz.
2 Cans Chopped Tomatoes - 14oz.
1 Can Diced Green Chilies - 7 oz.
1 Tablespoon Oregano
1 Teaspoon Ground Corrianader
1 Teaspoon Ground Cumin
1 1/2 teaspoon Chili Powder
1 Jar Salsa Verde
1 Tub Fresh Garlic Salsa
4 Ears Fresh Corn
2 Cans White Beans (great northern) - 15 oz.
Salt and Pepper
On Hand: 1 Can of Chicken Stock
Toppings: Fritos, Cheese, Chopped Onion, Sour Cream, Lime

Begin with a large size rotisserie chicken. Remove the meat from the bones and discard the skin and any strings.

Chop the chicken into small pieces and set aside.

Make the stock. Place the bones, 1 large chopped onion with the skins, carrots, 2 cloves crushed garlic, Italian seasoning and peppercorns into a medium stock pot. Cover with 8 cups of water.

Bring to a boil. Reduce the heat to a simmer and simmer for 2 hours. Strain the bones and vegetables from the stock. Let the stock cool for about 30 min and skim the fat from the top of the pot.

In a large soup pot, saute 2 chopped onions and the remaining garlic in vegetable oil. Stir and cook until the onions are soft and semi-translucent.

Chop one can of tomatillas and add to the pot. Discard any liquid.

Add two cans of chopped tomatoes to the pot.

Add one can of chopped green chilies.

The herb measurements are only a start. I like to taste along the way and add a little more. If you make the day before (which I suggest) then you might want to add a little more spice the next day.

Add the 4 cups of the stock as prepared in step 3 and the herbs to the pot.

Add Salsa Verde and Garlic Salsa.

Remove the corn from the cob by slicing the kernels downward. Discard the cobs and add the corn to the pot.

If you are using canned beans, rinse them twice before adding to the pot. Once they are added to the pot, carefully stir the chili so you don't break the beans. Broken beans can make a mushy chili.

Add the chopped chicken to the pot.

Add salt and pepper, simmer for 4 hours on low. If you are making ahead of time, cool completely before placing in the fridge. The next day, if needed, add a can of chicken stock to the chili. Add more herbs and salt/pepper.