open arms church jalapeno popper chili
I created this dish for a Chili Cook off at my Church. I wanted the Not so Ordinary Chili but still a Good Chili with a Kick and mixture of texture and bold flavors. I promise you, you won't stop at 1 Bowl!
prep time
1 Hr
cook time
2 Hr
method
---
yield
5
Ingredients
- - olive oil
- 1 large diced onion
- 1 - diced orange bell pepper
- 1 - diced yellow bell pepper
- 3 - diced jalapenos with seeds
- 3 cloves crushed garlic
- - sea salt
- - course ground black pepper
- 1 medium smoked chicken deboned
- 1/4 pound chorizo (mexican sausage, mild or medium
- 3 tablespoons chipolte chili powder(must be chipolte)
- 1 tablespoon ground cumin
- 2 teaspoons crushed mexican oregano
- 1 can diced petite tomatoes with juice
- 1 can ranch style beans with juice
- 1 can sweet corn
- 2 cans low sodium chicken broth
- 2 packages 8 oz. cream cheese
How To Make open arms church jalapeno popper chili
-
Step 1In large sauce pan, heat about 2 tablespoons olive oil to saute onions, garlic and bell peppers until tender. Let set while cooking Chorizo in skillet and crumble to a fine texture. Mix dry ingredients(spices) in bowl to add to crock pot.
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Step 2In 6qt cock pot on high heat, add the cans of broth, tomatoes, corn, beans, salt and pepper to required taste,deboned smoked chicken,jalapenos, bell pepper and onion mix and Chorizo. When it begins to boil, add the spice mixture 1 1/2 cups of water, and cut blocks of cream cheese. Stir and cover to boil for 1 hour. The Cream Cheese give it a thickening Chili Con Queso texture.
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Step 3Remove lid, stir and decrease crock pot heat to LOW. Let simmer overnight or for at least 4 hours to Chili-fy. Stir before serving and can garnish with Cheese, Cilantro and Green onions.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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