Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Thursday, October 11, 2012

zentMRS's Chilly Misnomer

I haven't always liked chili.  We didn't grow up making chili.  At least I don't remember making it.  {Mom can you tell me if I am remembering wrong?}  We had the kind from the can, which I personally don't think is great.  Especially when there are such great chili recipes out there!

I made my first chili after I moved to California.  I used a recipe out of The Gourmet Gazelle Cookbook, and it was fantastic!

The Mr likes chili too.  He likes it HOT.  Once on "The Simpsons" Homer went to a chili cook-off.   At the cook-off, Homer demonstrates an extraordinary ability to withstand hot foods, until he falls victim to Chief Wiggum's chili which is spiked with "The Merciless Peppers of Quetzlzacatenango! Grown deep in the jungle primeval by the inmates of a Guatemalan insane asylum".   These insanity peppers made Homer go on a vision quest where he met his spirit guide.  It was a coyote.  I think The Mr wants to meet his spirit guide.  But I haven't found any Guatemalan insanity peppers.  Yet.

I have found a good mixture of flavor and heat in this recipe though.  I can't quite call it chili - it's pretty hot... I think the name is a bit of a misnomer!

zentMRS's Chilly Misnomer


  • 1 1/2 pounds lean beef, sliced into bite-sized pieces and cooked
  • 1 1/2 pounds chicken breast, sliced into bite-sized pieces and cooked
  • 2 medium onions
  • 1 jar (half pint) of roasted red peppers
  • 1 quart of tomato sauce
  • fresh hot peppers to taste (I used about 6 jalapenos, 6 cayenne and 2 habaneros)
  • 1 tablespoon cumin
  • 3/4 cup red wine
  • 2 cups dry red beans, cooked (I cooked mine in a pressure cooker while the chili was simmering)


Brown the onions with the roasted red peppers.  Finely chop the hot peppers and add.

Stir in the meat and cook for 5 minutes.

Add the tomato sauce and cumin.  Simmer over low heat for about 30 minutes.

Here is where I cooked my red beans in my pressure cooker.

Add the cooked beans and red wine to the chili, stir and cook another 15 minutes.

Serve with crusty french bread!  Or tortillas.  A little shredded cheese and sour cream are delicious additions too.

I love how this brings the heat.  Not so hot that you can't eat it, but building up over time so that you almost can't finish it... except it tastes so good you want seconds!  This is my all-time favorite chili.  I hope you try and love it!

I've entered this in a Chili Cookoff - check out the other entries here:

Texas Star Chili Cook Off 2012 

When you are there, be sure to click on mine if you like it so that I can get your vote!


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  1. And NO noodles! You did make it right!

  2. I have never had chili with chicken in it. This recipe sure does sound good though. I will have to give it a try. I find the "meaty" texture appealing.

    Thanks for linking to Foodie Friends Friday. You always bring such great recipes! Look forward to next weeks!

  3. Your chili sounds REALLY good! I love using chicken in my chili too, I love how it lightens it up a little. This looks really delicious!

  4. That sounds delicious! I will have to show it to hubby so he can try it at the fire station!

    Thanks for sharing at Mealtime Monday!


  5. This looks like a great bowl of Chili with lots of great flavor! Pinned your post and Thank You so much for sharing your great Chili with The Texas Star Chili Cook Off 2012.
    Good Luck!
    Miz Helen

  6. Love the idea of chicken in chili. I usually use ground beef, but this looks yummy!

    Thanks for sharing.

    Found you through the link up at Kelly's!

  7. Whoa, girl! That has to be the hottest chili ever. You don't think it's hot? If that was your first try I am impressed! Mine will taste like plain tomato sauce to you!

    Thanks for brining it to the party. I dare anyone to taste it.