This makes A LOT of chili. I use my 6 qt enameled cast iron pot and I have about 1 inch left over in the pot. You can scale down the heat on this one by omitting some of the jalapenos or removing the membrane and seeds of all of them. I leave one whole and it's got quite a bite to it.
-Preheat oven to 375
-Pour the taco seasoning and poultry seasoning into bowl and mix. Dredge your chicken breasts in it and place in a 9x13 dish and bake in oven for 30-45 minutes. Shred or dice after cooked and set aside.
-Melt butter and sauté onion, garlic and jalapenos until onions are soft.
-Drain and rinse the beans and add to onion mixture and cook for 5 minutes. Stirring occasionally to meld the flavors.
-Add chili powder, cumin and flour into bean mixture and stir for 5 minutes. Make sure to scrape any of the bits off the bottom of the pot.
-Add the chicken stock, 1/2 and 1/2, salt, white pepper, hot sauce and Worcestershire. Cook until thick. Again scrape the goodness off the bottom of the pot.
-Add the chicken. Then slowly add the cheese a little at a time, until it is melted. Otherwise you will have a cheesy glob of a mess.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (356g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 193 (55%)|
|Amt Per Serving||% DV|
|Total Fat 21.4g||29 %|
|Saturated Fat 12.3g||62 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 102.3mg||31 %|
|Sodium 740.3mg||26 %|
|Potassium 553.2mg||15 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 14.4g|
|Protein 24.2g||35 %|
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Calories per serving: 350
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