If there's a keeper chili I can eat all day, my momma's amazing chicken recipe will be it. It has a different kick that you won't find on any other dish. See here for yourself!
4cupschicken stock (chicken broth or chicken bouillon)
Instructions
Emeril's Essence Instructions
Combine all ingredients, and it should turn out like this!
Chicken Chili Instructions
Heat oil in a large pot, and when hot, add onions and peppers – cook until very soft. Add jalapenos and garlic and cook until fragrant, 1 to 2 minutes.
Add chicken, cilantro stems, chilli powder, Emeril's essence cocoa powder, cumin, salt, oregano and sugar, stirring to break up any lumps until chicken is cooked through and spices are very fragrant.
Add tomatoes, tomato sauce, tomato paste and chicken broth and bring to a boil.
Reduce heat to a simmer and cook for 20 minutes – add the kidney, black and pork and beans and cook until flavours come together and chilli has thickened (usually 45 minutes), making sure to stir occasionally.
Add cilantro and let sit for 10 minutes before serving.
Garnish with cilantro and serve with Sour cream and cheese if you want.