Southwest Chicken Chili

Father's Day is tomorrow and it's time to celebrate all the Dads you know. 

My dad loved a good steak dinner, but today I've made another of his favorites...chili.  Dad loved a good bowl of chili topped with shredded cheddar cheese.  So hearty, comforting, and just plain good!  So let's make a down home, comfort food meal for Father's Day.

Today's chili is my quick and easy version, since it uses pantry items and/or leftovers such as pre-cooked chicken and canned ingredients.  It makes a ton of chili...enough to share with the entire family.  You can certainly halve the recipe to make less if you want.  

This isn't your standard beef chili though.  It is a delicious southwestern style chicken chili.  It's the bomb and I can hear my Dad saying "Baby, this is some damn good chili!"

This would also be the perfect game day meal.  Serve it with cornbread and you are all good to go.

Kitchen Tip:  This chili is quite hot.  You can adjust the spice to your liking by increasing or reducing the amount of chili flakes that you use.

Make a dish your dad will love and enjoy!  Happy Father's Day!!

Southwest Chicken Chili

serves 10

2 T canola oil
1 medium onion, small dice
3 garlic cloves, minced
2 cans (16 ounces each) black beans, rinsed and drained
2 cans (15 ounces each) chili beans, drained
1 can (28 ounces) diced tomatoes, with the juices
3 cups cooked chicken, cut in chunks
1 1/3 cups 2% milk
1 cup reduced-sodium chicken broth
2 T chicken stock concentrate
1 bay leaf
2 tsp ground cumin
1 tsp onion powder,
1 1/2 tsp garlic powder
2 tsp chili powder
1/2 tsp crushed red pepper flakes
salt & pepper to taste
Optional Toppings:  shredded cheddar cheese, diced tomatoes, diced red onion, avocado slices, jalapeno slices, sour cream

In a large pot, heat oil over a medium high heat. Add onion and cook about 7 minutes, until translucent and tender. Add garlic and stir cooking 1 minute.

Stir in remaining ingredients and bring it to a boil. Reduce to a simmer and cook uncovered about 15-20 minutes. Remove the bay leaf and serve.  Top with your favorite toppings.

Tomato, Basil, and Mozzarella Flatbread

I know it's tailgating season...

Sorry to say we don't really tailgate in Southern California.  Shhh! I know, crazy huh?  Not that we wouldn't like to mind you, but we don't even have a football team in LA.  Tailgating at a Laker game?  Not so much.  It's just not a thing that's done out here.  BUT...we still love the food!  

Tailgating food is it's own category now!  I mean, who wouldn't love something cooked outdoors, celebrating your favorite team?  All that finger food, yummy down home snacks and hearty dishes make you enjoy the game even more.

So we can tailgate (or pretend to) at home watching the game on TV!  Eating good food is a great reason to watch the game (in my book at least!).

So this recipe is just perfect for tailgating, or eating at home in front of the TV.  You can prepare it on a grill, or in the oven, works both ways.  It a perfect snack that you can cut up in appetizer portions.  Or make a double batch and just have this for a light dinner.  It's perfect, simple, and tastes great!

Who wouldn't want Tomato, Basil, and Mozzarella Flatbread to snack on?  I don't know any man that wouldn't!  The flatbread is light and crispy and the topping is full of flavor.  Even the hot little tomatoes burst in your mouth when you bite it.  Heaven!

The key for making this outdoors would be to make the dough ahead and prebake the flatbread.  Then just place on your toppings at your location and finish heating on the grill.  

(I just noticed that this one doesn't have any basil on it!  I left the basil off of one of the flatbread and put it on the other...my brilliant self took a pic of the wrong flatbread....oh well, you get the idea!)

Make sure to whip this up at your next tailgating session, at the stadium, or at home!  It is sure to make an impression.

Tomato, Basil, and Mozzarella Flatbread

makes 2 flatbreads (8 slices)

Flatbread dough:
1 to 1 1/2 c flour
1 tsp active dry yeast
1/4 t salt
1/2 c warm water
1 T olive oil

In a mixing bowl combine 1/2 c flour, the yeast, and salt.  Add the warm water and oil and beat with a hand mixer for about 3 minutes.  Using a sturdy wooden spoon stir in a much of the remaining flour as possible.

Put dough on a slightly floured surface.  Knead dough for about 6-8 minutes.  You are looking for a dough that is smooth and elastic, and slightly stiff.  Divide dough in half and allow to rest 10 minutes.

Preheat oven to 400 degrees.  Prepare a baking sheet by brushing some olive oil on the sheets.  Roll each dough into a 9x6 rectangle.  Roll edges up slightly to form a ridge.  Transfer dough to the baking sheet.  Repeat process with remaining dough.  Prick dough with a fork to deter the dough from puffing.

Bake for 15-18 minutes or until dough is browned.  Remove from oven.

Topping for Flatbread
1/2 lb fresh mozzarella cheese, sliced
1 1/2 c red and yellow cherry tomatoes, halved
2 cloves garlic, minced
1/4 fresh basil, roughly chopped
Coarse ground black pepper

To assemble and bake the flatbread:  Top each flatbread evenly with cheese, tomatoes, and garlic.  In a 400 degree oven. Bake for about 5 minutes until cheese is melted. (If using a grill, cook with the lid closed over medium-high heat for 5 min.)  Sprinkle with basil and black pepper.  Cut each flatbread into 4 slices and serve.