A hearty, zesty blend of Mexican spices and shredded chicken kicked up a notch with a hefty dose of hot sauce.
3-4large stalks of celerysliced
1large bell pepperany color, chopped
1large onionchopped (I prefer white or sweet Vidalia)
1Tablespoonsmoked paprika plain paprika is fine
1jarapproximately 24-30 ounces tomato sauce (you'll want one that is not flavored with Italian seasonings or cheeses)
1-15ouncecan diced tomatoes with green chilesdo not drain
1-15ouncecan kidney beansdrained and rinsed
1-15ouncecan black beansdrained and rinsed
1-15ouncecan chili beansin sauce
2 to 3cupsshredded roasted chicken*approximately 1-2 pounds
salt and pepper to taste
Heat the olive oil in a large (at least 4 quarts) pot or dutch oven over medium heat. Add the garlic, celery, carrot, pepper, and onion and sauté for approximately 5-7 minutes, or as long as it takes for vegetables to sweat out some juices and become tender. Add chili powder, cumin, and paprika and stir until vegetables are coated.
Carefully pour in hot sauce, tomato sauce, diced tomatoes, and all 3 kinds of beans and stir until completely combined. Add chicken and stir to distribute. Taste the soup and add salt, pepper, and more spices to your liking.
Turn heat down to low and allow chili to simmer for at least 1 hour. Chili may be served immediately, but I find it has the best flavor after it sits in the refrigerator overnight. Allow to cool completely before refrigerating. Top with your favorite chili toppings or use as a dip. Leftovers may be kept in the refrigerator up to 1 week. Chili freezes well, up to 3 months.
*I recommend using a rotisserie chicken. You may also prepare chicken (breast or thighs) the way you prefer and shred it after it is cooked. Consider shredding the chicken ahead of time to save yourself some prep time.Recipe adapted from My Bizzy Kitchen