None of our punks live by us, not one. I will never get use to it, I will never like it. I miss my babies! My stove always has a ‘pot’ of something on it when my punks come home. They arrive at the house, get smothered with loving from me, get more loving from Sir Streusel, and finally get the best loving from the girls.
After the loving and smothering dies down, they ladle whatever is in the pot into a bowl and head to the table. Then the fun begins. When they come home, our best times are around the table or at night around the firepit when the Florida weather allows a little cool weather to settle on us. That is when we catch up with their lives and Sir Streusel and I remember what it was like to be newly married, or single, and still be able to stay up past 8:30pm. Seriously, I don’t remember the last time Sir Streusel and I rang in a New Year. Even the kids in our cul-se-sac that are blowing up firecrackers don’t wake us. Having a ‘pot of something’ prepared on the stove that first night they all arrive home, allows me to have more time with my punks. I love cooking for them, and I do, non stop. I need them to remember how great it is to be home with me. I want to spend that first night listening to stories, laughing until my stomach hurts, and watching the boys catch up with their baby ballerina sister. I just don’t want to miss a single minute of it. This pot of Chili Chicken is filling, comforting and waiting on the stove when they arrive. I have lots of toppings set out so they can fine tune it to their taste. Prepare a pot of this for your holiday guests, or just for family. Then sit around the table and laugh…and smile…and if yours have become adults like mine…picture them being little punks and start to cry because you miss those days!!!
- 1-- store-bought rotisserie chicken. Debone and tear meat into bite size pieces.
- 1 quart chicken broth
- 3 tablespoons vegetable oil
- 1 onion--diced
- 1/3 cup chili powder
- 3/4 tablespoons ground cumin
- 3/4 tablespoons dried oregano
- 1--28oz. can crushed tomatoes
- 1--16oz. pinto beans, drained and rinsed
- 3 garlic cloves--minced
- 3/4 oz. bittersweet chocolate--chopped
- 1 1/2 tablespoons cornmeal
- In a large pot, or Dutch oven, heat oil.
- Add onions and sauté until soft.
- Add Chili powder, cumin, and oregano. Reduce heat to medium-low and cook, stirring until spices are combined with onion. About 2 minutes.
- Stir in deboned chicken, tomatoes, and broth and bring to a simmer.
- Reduce heat to low and simmer, uncovered about 30 minutes to blend ingredients.
- Stir in beans, garlic, and chocolate, and simmer to blend together.
- Sprinkle cornmeal over chili, stir to thicken chili.
- Turn off heat, cover and let stand to blend and finish thickening.
- Spoon or Ladle into bowls.
- Optional to add on top of chili: sour cream, grated cheese, olives, diced jalapenos, red pepper sauce, crushed tortilla chips, sliced scallions
- **This recipe can easily be doubled.