Just what I needed: Chicken Chili

Chicken Chili
Favorite Brand Names Slow Cooker, Casseroles and More Copyright 2002

1 tablespoon vegetable oil
1 pound ground chicken or turkey I used chicken
1 medium onion, chopped
1 medium green bell pepper, chopped
2 fresh jalapeño peppers,* chopped I used serranos
1 can (28 ounces) tomatoes, cut up, undrained
1 can (15-1/2 ounces) kidney beans, drained
1 can (8 ounces) tomato sauce
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/2 cup (2 ounces) shredded Cheddar cheese

1. Heat oil in 5-quart Dutch oven or large saucepan over medium-high heat. Cook chicken, onion and bell pepper until chicken is no longer pink and onion is crisp-tender, stirring frequently to break up chicken. Stir in jalapeño peppers, tomatoes with juice, beans, tomato sauce, chili powder, salt, oregano, cumin and red pepper. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 45 minutes to blend flavors. To serve, spoon into 6 bowls and top with cheese.
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I've been in the mood for chili and it was also about time to try another ground chicken recipe.  I had a couple of packages of it in the freezer. Now, this particular recipe would be one where you could use just about any ground meat that you like - turkey, beef, pork or even venison - and you'd probably get good, somewhat similar results. 

I followed the recipe exactly except for having to use serrano chilies instead of jalapeños because that's what the store had.  Also, I used San Marzano tomatoes since I can finally get them here and I wanted to see what all the hoopla was about.  The chili turned out perfect but I can't say for sure if the San Marzano tomatoes made a difference.  They were definitely good canned tomatoes but I'm a little suspicious - I'm not sure if they were true Italian San Marzano tomatoes.  I'll have to do more research and experimenting on them before I decide if they are worth the extra money.

This had the right amount of heat for me - a  kick but it didn't linger too long.  That was just blind luck - I decided to add the two chilies with seeds and all.  I could have regretted that, depending on the peppers.  It had a good consistency and a bit of sweetness even though no sugar was added.  It had a good ratio of meat to beans but I think I could have stretched it with another can of beans.

Another successful ground chicken recipe. I'm going to add it to the ground chicken recipe round-up.

This is a monster of a cookbook. It's always been a favorite of mine. I've gotten quite a few good recipes from it (and one of my worst disasters - a crab enchilada that had cinnamon in the sauce. I still gag thinking about that.)

Question of the Day:  How hot (spicy) do you like your chili?