sexy chicken chili

now for the average joe food may not be sexy, or passionate.. but for a culinary (wanna be) master like myself i see all the emotions that food can portray or invoke. it can be nostalgic and warm like re-creating mom's meatloaf.  it can be innovative and clever like a creation we may see born from a food network star.  food can turn tears into a smile like eating a spoonful of your favorite ice cream or a bite of raw homemade cookie dough after a bad breakup.  food can be happy, sad, but most importantly food can be passionate and sexy. 

the sexiness of food comes from the reaction we feel from all of our senses.  first with our eyes, then with our nose and our mouths.  now that the winter is fully settled in it's time to bring a little warmth and a little heat into our kitchens and our stomachs.  i have whipped up a sexy chicken chili that will surely put some heat in your night.


first i take about 4 boneless chicken tenders and sprinkle them with a little salt pepper and olive oil, i grilled them and when they cooled enough to touch i shredded the chicken.  in the meantime i sweated 1 large onion with garlic and olive oil,  once my onions become translucent i added in smoked paprika for some smokey sweetness and some chili powder for heat, and then in a moment of pure genius (luck) i added in a small palmfull of cinnamon.  the cinnamon is what gives this chili the warmth and with each bite makes you wonder what that lingering flavor is on the back of your palate.  i give the spices a few moments to heat up and coat the onions.  these ingredients need a chance to dance and get to know each other because after all this chili is sexy.. and for your ingredients to bring sexy to the pot they need time to meet and greet! after about 2-3 minutes when the spices really give off a great earthy rich aroma add in a 12 oz can of diced tomato, 1 can of beans (i use black beans because they are my favorite, but pinto or kidney beans would work as well) i threw in some deeply carmelized onions that i had in my fridge from something else i had made.  the caramelized onions* add a little sweetness and a different layer of flavor in contrast to the diced onions and last but not least 1/4 cup of salsa. the salsa gives your chili a little extra heat and some tang from the vinegar.  once your chili has come up to a boil add in your shredded chicken and then to give your chili a little extra body add in 2 corn tortilla's that have been cut into thin strips.  these will slowly dissolve giving the soup body and additional texture.  when your chili achieves a rolling boil, drop the temp to a simmer and cover. after 30-45 minutes your chili is ready to go, dress how you like with sour cream, cheese, chives, chips, jalapenos

so next time you get the chills, whip up this hearty and earthy chicken chili that will surely bring some heat and passion into your meal. until next time eat, laugh, love & enjoy

*to caramelize onions, put in a saute pan with olive oil on medium heat, add in a little salt and just continue to stir and check on them, the onions will slowly go from raw to translucent to brown to this dark brown color, this process does take about 30 minutes