Oh fall, how I love thee…

I MUST repost this recipe on this Tasty Tuesday because I cannot WAIT to make the first pot of the season! And I’m linking up to Jen’s Tasty Tuesday over at Beauty and Bedlam for the first time! Check out all the great recipes over there!

And I hope you enjoy this one as well!

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In honor of the cold and wind that has taken over our area, I am posting my mom’s Chicken Chili recipe today. Yes, it makes a LOT but it freezes well and is SO yummy. Here is the original recipe with some notes at the end about how I have modified it. This recipe just fits into my 8-qt. stock pot. (The picture is a double batch.)

I don’t have any witty remarks or fabulous pictures like PW or Mindee, but I do think this is one darn good chili and totally worth the effort – just ask my husband.

Chicken Chili
8 cups chopped onion (6 onions)
¼ cup good olive oil (plus extra for chicken)
¼ cup minced garlic (8 cloves)
4 red peppers, cored, seeded & large diced
4 yellow peppers, cored, seeded & large diced
2 tsp chili powder
½ tsp dried red pepper flakes
2 tsp ground cumin
½ tsp pepper (plus more for the chicken)
4 tsp kosher salt (plus more for chicken)
4 28 oz. cans crushed tomatoes in puree, undrained
½ cup minced fresh basil leaves
8 split chicken breasts, bone-in & skin-on

Directions

Cook onions in oil over medium low heat for 10-15 minutes. Add garlic and cook one more minute. Add pepper, chili powder, cumin, red pepper flakes, pepper & salt. Cook one minute. Add crushed tomatoes with puree and basil to the pot. Bring to boil, then reduce heat & simmer uncovered for 30 minutes, stirring occasionally.

Preheat oven to 350 degrees. Rub chicken with olive oil and place on a baking sheet. Sprinkle generously with kosher salt and pepper. Roast chicken 35-40 minutes. Separate the meat from bones and skin. Cut into chunks. Add to chili and simmer uncovered 20 more minutes. Serve with optional toppings: chopped onion, corn chips, grated cheddar, sour cream, etc.

Again, this makes a huge recipe but it freezes well.

***I use cayenne pepper instead of red pepper flakes and dried basil rather than fresh basil. The amount of dried basil is much less than ½ cup – follow your instincts. We also cut the amount of onion in half. Make sure you use coarse kosher salt (like you find on pretzels). It comes in a box. I also roast and cut the chicken the night before I make this to make life easier. Enlist someone to help chop the onions and peppers – trust me.