Shredded Chicken Chili

If you follow me on Twitter you know one of the things I love about my husband is that he cooks his famous (around these here parts) chili for me. Any. Time. I. Want. It.

It’s a special treat because 1) it’s good! and 2) he’s cooking…not me!

Needless to say, it’s pretty unusual for me to make chili.

It was Kim’s (Cook It Allergy Free) Chicken Chipotle Tortilla Soup  that provided inspiration to try my hand at making chicken chili. I made a version of Kim’s soup for my guys and they loved it!! So, I decided to take it one step further and make chili.

There’s a little of this, not so much of that, and a few new ingredients that are definitely not in my husband’s chili or Kim’s soup recipe. This one definitely has my name on it.

It came out perfectly perfect. Now, I’m pretty sure the hub’s is going to ask me to make it. Any. Time. He. Wants. It.

Shredded Chicken Chili

Saute in a large, heavy bottomed pot or dutch oven over medium heat until crispy:

3 slices bacon, chopped into quarters

While the bacon is cooking prepare the vegetables:

1 sweet onion, diced
1 jalapeno*, seeds and stem removed, minced
1 red or green pepper, seeds and stem removed, diced

Remove the cooked bacon and most of the bacon fat from the pot. Set the bacon aside and discard the bacon fat. Add the vegetables to the pot and cook until the onions are just translucent—a few minutes. If you think a little more fat is needed while the vegetables are cooking add:

1 tablespoon olive oil

Sprinkle the cooked vegetables with herbs and spices:

2 teaspoons paprika
1 ½ teaspoons each: cumin and cocoa powder
1 teaspoon each: salt and chile powder*
½ teaspoon each: thyme, oregano and cilantro

Quickly add in and stir to combine:

2 cups chicken broth
1 15 ounce can diced tomatoes
1 jar salsa (I used Frontera Roasted Tomato Salsa - glutenfree!)

Add in:

2 pounds skinless boneless chicken thighs, fat removed

Bring the pot to a boil and keep it at a slow boil for about 15-20 minutes or until the chicken is cooked through. Remove the chicken and set the pot to a simmer.

Stir the following ingredients into the pot and let it simmer for another 15-20 minutes.

3 tablespoons tomato paste
1 teaspoon honey

Shred the chicken with a fork and add it back into the pot along with:

1 can each black beans and white great northern beans, drained and rinsed.

Simmer for about 5 minutes to heat everything through.

Serve topped with the reserved bacon (chopped into bits), crumbled gluten-free tortilla chips and a wedge of lime for the more adventurous folks.

*Note: adjust the heat to your liking by adjusting the amount of jalapeno and chile powder you use in the recipe. The amounts I used created a medium hot chili.

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Share our Holiday Table {recipe: Bacon Wrapped Turkey Spiedini}

1 out of 6 children worry about when their next meal will come.

That’s 12 million American children.

There are few better causes than the elimination of childhood hunger. That’s what the folks at Share Our Cause: No Kid Hungry work to do every day.

Sixty-something foodbloggers, participating in Share Our Holiday Table, are joining the fight. We’re reaching out to readers—reminding everyone of the wonderful food that typically graces our families’ table and the need to help less fortunate families experience the same.

We’ve entered that Giving time of year. ThanksGiving. Holiday Gift Giving. Here’s an opportunity to extend that giving beyond our family and friends—to children in need of a good hot meal.

It’s pretty simple to join in. Just click this phrase—No Kid Hungry—and make a donation. Feed a kid. Simple.

We never went hungry in our family. We went without other things but were fortunate enough to always have good food on the table—three square meals a day, seven days a week.

My Mom is a good cook. And a diligent one. She provided a balanced diet and delicious foods for us to enjoy.

This recipe was one of our favorites. A special treat, since it was a little time consuming. Only because we ate so many of these spiedini (Italian for skewer) that she had to make enough for an army!

When I put the meal together and popped it into the oven the aroma that filled the house reminded me of my childhood and my Mom’s kitchen. I’m forever grateful for that memory and the good food that graced our table.

Bacon Wrapped Turkey Spiedini

Preheat the oven to 350 degrees.

Mix the following ingredients together until it resembles slightly damp sand. Set aside.

1 cup GF bread crumbs (these or these)

1 glove garlic, minced

2 teaspoons dry parsley

3 tablespoons grated pecorino romano cheese

6 tablespoons olive oil

salt and pepper, to taste

You’ll also need

3 large turkey breasts

10-12 slices gluten free bacon, uncooked & cut into thirds

10-20 bay leaves

half a dozen 6 inch wooden skewers

Butterfly the turkey breasts and pound with a mallet until about an 1/8 inch thick or less. (Tip: place the turkey in a large Ziploc or between two sheets of heavy plastic wrap before pounding with a wooden mallet.)

Slice the flattened turkey into 2 to 2 1/4 inch strips then in half. Each piece should be about 2¼ x 3½ inches. This is an ideal size but will vary slightly—you want the turkey rolls as uniform as you can get them.

Place a small spoonful of the breadcrumb mixture down the center of each turkey strip. Roll it up and wrap it in a piece of bacon. Slide the turkey roll on one of the skewers. Repeat—with a bay leaf (or half a leaf) between each turkey roll. Place about 4 rolls on a skewer.

The finished skewers then go in a baking pan and into the oven for about 45-55 minutes. They’re done when the bacon is nicely browned and crispy. Serve immediately.

Makes about 28 Bacon Wrapped Turkey Spiedini.

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Check out these other wonderful recipes from fellow foodbloggers participating in Share Our Holiday Table:

Gourmet

What’s Gaby Cooking - Spinach & Feta Stuffed Pork Tenderloin (naturally gluten-free)

Food Blogga  - Pork Medallions with Maple-Balsamic Apples & Pomegranate Arils (naturally gluten-free)

FamilyFriendly

Life in Recipes - Cranberry Glazed Cornish Game Hens with Wild Rice Stuffing (naturally gluten-free)

Bluebonnets & Brownies - Grilled Sausage & Maple Corn Polenta (naturally gluten-free)

Foodie Tots - Sunday Brisket

Vegetarian

The Peche - Roasted Eggplant with Raisin Pine Nut Vinaigrette & Feta Cream (naturally gluten-free)

Gluten-Free

Nourishing Meals - Salmon Puttanesca (naturally gluten-free, of course!)

Visit the Share Our Holiday Table site for links to previous & future courses in this event—appetizers, drinks, salads, sides, and desserts.