Amateur’s Light Breeze Chicken Chili
Amateur's Light Breeze Chicken Chili
This comes for the Firehouse in Melbourne, Florida. It's been a station favorite for many years. It's gone through a few changes over time, and seem to just continue to get better and better.
Directions
Ingredients:
2 - 10 ounce cans chuck chicken, undrained
2 - 16 ounce cans chili beans, drained
3 - 14.5 ounce cans Mexican-style stewed tomatoes
1 - 12 ounce jar sliced jalapeno peppers
1 large onion, chopped
1 1/2 tablespoons chili powder
2 tablespoons ground cumin
1o cups water, or as needed
1 - 14.5 ounce can chicken broth
salt to taste
- In a large stockpot, combine the chicken, chili beans, tomatoes, jalapenos, onion and green bell pepper.
- Season with chili powder and cumin. Pour in the chicken broth, and enough water to cover the ingredients.
- Stir well, and bring to a boil.
- Reduce heat to medium, and let simmer for one hour. Season with salt to taste.