On the side burner, over medium heat, add EVOO and roasted vidallia onion, jalapeno, and minced garlic. Sautee until fragrant and add green chilis.
Next add the shredded chicken, letting the meat soak up the rich flavors in the pot.
Next add the chicken broth, , beans and bean puree (a great way to thicken the chili), lime juice, and chili seasonings (cumin, salt, oregano, black pepper and cayenne.) Bring to a boil then lower heat to medium low and simmer for 20 minutes.
Adjust the seasoning with salt and cayenne to your preference and serve hot with a slice of Cast Iron Pepper Jack Corn Bread and fix in’s.
** Cheesy Jalapeno Corn Bread.
Close the cooking hood, with flame on medium high to bring the oven temperature to 350+/-.
Mix a basic corn bread batter elevating with 1 cup of sharp pepper jack cubes.
Pour batter into greased cast iron pan.
Garnish the batter with roasted red peppers.
By Anna Rossi
Fire Magic Grills https://www.firemagicgrills.com/