Engine 29 Chum-Bucket Chicken Chili
Submitted by Mark Berg
8 pounds chicken breast
3 tablespoons olive oil
6 cups H2O
4 cans chicken broth
4 potatoes, peeled & chopped
4 small onions, diced
4 cups frozen yellow corn
2 carrots, sliced
4 celery stalks, diced
3 cans(14.5 oz) diced tomatoes
2 cans(28 0z) red kidney beans, plus liquid
4 fresh jalapeno or serrano peppers, diced
1 cup chopped Italian parsley
5 cloves garlic, minced
2 tablespoons chili powder
1 heaping tablespoon cumin
2 teaspoon oregano
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon basil
1. Sauté the chicken breasts in the olive oil in a large pot over medium/high
heat. Cook the chicken on both side until done -- about 7-10 minutes per side.
Cool the chicken until it can be handled. Do not rinse the pot.
2. Shred the chicken by hand into bite-sizes pieces and place the pieces back
into the pot.
3. Add the remaining ingredients to the pot and turn heat to high. Bring mixture
to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that
many of the chicken pieces shred into much smaller bits. Chili should reduce
substantially to thicken and darken (less orange, more brown) when done.
4. Combine some chopped Italian parsley with sour cream and serve it on the side
for topping the chili, if desired.
Makes 10 Fire Fighter servings or 20 normal servings.