Main Ingredients
- 1–1 ½ lb chicken breast or thighs
- 1 tablespoon olive oil
- 1 potato (peeled and chopped)
- 1 small onion (diced)
- ½ carrot (sliced)
- 1 stalk celery (diced)
- 1 jalapeño (finely diced)
- ¼ cup Italian parsley (chopped)
- 1 clove garlic (minced)
Liquid Base
- 10 cups water
- 2 cups chicken stock
- ½ cup tomato sauce
Vegetables & Beans
- 1 cup yellow corn (frozen)
- 1 cup canned tomatoes (diced)
- 15 ounces red kidney beans (with liquid)
- ¼ cup canned pimento (diced)
Spice Blend
- 1 ½ teaspoons chili powder
- 1 teaspoon cumin
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon basil
- ⅛ teaspoon oregano
Required Kitchen Tools
When making this legendary chili, the right tools will make the process smooth and enjoyable. Here's what I recommend:
- Large Stock Pot or Dutch Oven – To cook the chili evenly and let it simmer for hours without burning.
- Wooden Spoon – Perfect for scraping up the fond (flavorful brown bits) after cooking the chicken.
- Sharp Chef's Knife – For dicing vegetables and shredding chicken.
- Cutting Board – A sturdy board to chop your ingredients safely.
- Meat Thermometer – To ensure chicken is cooked to a safe 165°F before shredding.
With these tools ready, you'll be set up for chili success.
