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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Hot Pomegranate Cider {with a White Tea Kicker}

Hot Pomegranate Cider goodness—so nice to sip while you read the post.

It’s January—the month that follows the busiest, most indulgent, frivolous, joyful month of the year.

It’s the time we slow down. Take stock. Renew ourselves.

We vow to exercise and eat right. To savor life. To cherish our families. To put our heart and soul into some big endeavor.

We detoxify and revitalize.

What better way to do that than to boost our immune systems with vitamins and antioxidants, fruits and vegetables—smoothies, juices, and detoxifying soups.

It’s a call to arms by Nicola of gfree-mom where a month of bloggers share their antioxidant drinks and soups to create D-Tox January. Welcome to Day 25 of D-tox January. For links to all the other wonderful detoxifying & healthy recipes visit at gfree-mom.

This easy recipe incorporates three antioxidant powerhouses—pomegranate, apple cider and white tea. The combination, hot and steamy will soothe you—a good friend, your honey, and your kids—on a cold winter evening.

I’ve been sipping it to help ward off this darn cold I’ve been fighting. And, just because it tastes really really really good.

So, make a cup, or two, and mosey on over to g-freemom to read her call to arms and peruse the list of other D-tox January drinks and soups. It will inspire you to start on your own D-Tox path.

Hot Pomegranate Cider (with a White Tea Kicker)

Heat and lightly simmer in a small saucepan for 10 minutes and remove from the heat:

2 cups apple cider
1 cinnamon stick
4-6 whole cloves

Brew the tea for 1 minute in a small teapot:

2 White Tea tea bags (I used Republic of Tea Asian Jasmine White Tea-it’s gluten-free.)
2/3 cups hot (not boiling) water*

Add to the teapot with the white tea:

1 1/2 cups pomegranate juice**
Warmed spiced cider

Pour into two large mugs. Sip. Smile.

*Bring the water to a boil and take it off the burner. Let it cool for a few minutes (optimal temperature is 170-180 degrees Fahrenheit). Here’s a really nice guide on how to brew tea from my friend Amber over at Bluebonnets and Brownies.

**I used POM Lite. If you use 100% pomegranate juice reduce the amount to 3/4 cup and substitute the other 3/4 cup with half water/half cider or all water. Of course, if you like the kick pomegranate juice gives this drink go for the whole 1 1/2 cups!! It’s all a matter of taste.

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