Rocky Mountain Chili

Rocky Mountain Chili is a smoky, slightly spicy chili that provides a warm conclusion to a cool fall day.

Servings: 10-12

Ingredients:

• 1 large onion
• 3 cloves of garlic
• 2 small chicken breasts
• 3 Chipotle chiles from a can (diced) - these are found at your local grocery store canned in adobo sauce (don't wipe off the sauce it adds a wonderful touch of flavor!)
• 1 4 OZ can diced green chiles
• 1 14.5 OZ can diced tomatoes
• 1 16 OZ can pinto beans
• 1 16 OZ can dark red kidney beans
• 1 15 OZ can black beans
• 32 OZ chicken broth (I prefer to use "Better Than Bullion")
• White Pepper
• Cumin
• Black Pepper
• Salt

Directions:

Dice onion and mince garlic. Put in a large stew pot and saute over medium heat with olive oil until golden yellow. Stir frequently to keep from burning. Cut into small cubes the chicken breasts and add to onion and garlic. You can either saute the chicken until golden (in which case additional olive oil will be needed to keep from sticking to pot) or add the other ingredients and boil the chicken until cooked. I prefer to saute the chicken for additional flavor.

Add the chipotle chiles, green chiles, tomatoes, pinto beans, kidney beans, black beans, and chicken broth. Allow the soup to come to a boil and reduce to a simmer. If you use Better Than Bullion to make your broth, use 1 tsp mix to 8 oz water. Add 1/2 tsp white pepper, 2 tsp ground cumin, and 1/2 tsp black pepper. If you used "Better Than Bullion" salt is not needed. If you used standard chicken broth, salt to taste. Cooked covered for 30 minutes. Remove lid and reduce for 30 minutes or until desirable thickness is reached. Cover and simmer until ready to serve.

Serve with sprinkled cheese on top and corn bread on the side. For a quick and easy extra touch, mix honey into butter for delicious "whipped honey butter" spread for the corn bread. Combine 2 tbs of honey to one half cup salted butter and whisk until mixed.

Enjoy!!!

Photo found on Google Images.