I started making chili with chicken breast only last year. Before that I had always used ground beef in my chili. I guess I started using the chicken breast because I thought it would somewhat healthier for my family. After trying it the first time I was hooked; it was love at first bite. Thinking back I am not sure if I have made chili using ground beef since then.
Anyone that has been following my blog knows that I have been experimenting with different spices in foods. I tried a little cinnamon in this chili recipe, not a lot just in case if I found that I didn't like it. I know that cinnamon is so good for you and also can add a little heat to your food. So I thought what the heck, it can't hurt to try just a little cinnamon in this chili.
Even though it was a small amount of cinnamon that I added, Mike said he could notice a little change in the flavor of the chili... he liked it. This chili is a little on the spicy side, but it is nice on a cold winter day. It will definitely warm you up from the inside out.
Spicy Chicken Chili
3 large cooked chicken breast cut into bite size pieces
1 large onion
2 stalks of celery
2 tablespoons of olive oil
46 ounce can of tomato juice
2-14.5 ounce cans of diced tomatoes
15 ounce can of chili beans
15 ounce can kidney beans
15 ounce can of black beans
1 small can green chiles
1/4 teaspoon crushed red pepper
11/2 teaspoon ground red pepper
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon cinnamon
Salt and pepper to taste
In a large kettle heat 2 tablespoons olive oil. Chop large onion and celery add to the kettle. Cook until vegetable start to get tender. Add chicken and all canned items; stir until all is completely mixed. Add all the spices and stir until all are blended in. If you like more heat feel free to add more spices. Bring to a boil, once the chili starts to boil turn down to low and let simmer for an hour or two, so that all the flavor of the ingredients blend together.
Note: Serve with crackers and shredded cheddar cheese.