BRRRR!!!

It’s FREEZING in D.C. today. It’s sooo cold that your nose hairs can even gather icicles. In light of this ghastly weather, I decided that some nice spicy chicken chili was needed to ward off the cold weather blues, and clear the sinuses, of course. You can make this chili with ground beef, but I often make it with ground chicken, just because it’s healthier. You can buy ground chicken at Whole Foods Market or if you are really adventurous, you can make it yourself in a food processor using skinless, boneless chicken breasts. Also, you can adjust the spice level to your taste.

Q’s Chicken Chili
Serves 4

1 lb ground chicken (or ground beef)
1 can kidney beans, undrained
1 can whole tomatoes
1 packet McCormick’s Chili Seasoning

1 red or green bell pepper, diced
1 small onion, diced
Shredded cheddar cheese
Jalapeno peppers from a jar – chopped
Hot Sauce to taste

In a large pot, cook the chicken or beef; once the meat is cooked, add the Chili Seasoning packet, the can of kidney beans, the can of tomatoes, and the bell pepper. Bring to a boil, then lower heat, cover, and let simmer for 15 minutes. Add onion, cheddar cheese, jalapeno peppers as toppings. If you prefer, you can cook the onions with the ground meat at the beginning of the process - that way, you don't have to contend with raw onion breath.