The last chili recipe is one I found that’s meant for chili cheese dogs, though we don’t eat it with hot dogs (or the cheese). We double the recipe so it can last a few extra meals, and it’s not only easy to make, but it’s also really good. I first made it for the last night of the World Series, and have since altered it, to what I think is the perfect meal. I don’t have any pictures of this one, but I am including a picture of a fun serving idea – over butternut squash “fries” – i.e. crinkle cut butternut squash. It’s also great on a sloppy joe type sandwich for kids (and kids at heart).
BONUS – If you want to check out the cookbook where I found the recipe, the Kindle version of the cookbook is on sale now for less than $5! It has other great recipes like Grown up Beans on Toast and the Go-To Frittata.
Chili Dog Chili
adapted from Dude Diet Cookbook
2 lbs ground chicken breast
3 tsp olive oil
2 small onions, chopped small
3 garlic cloves, minced
2 tbsp chili powder
4 tsp paprika
1 tsp ground cumin
1 tsp kosher salt
1/2 tsp cayenne pepper
2 14.5 oz cans of diced tomatoes (I use Muir Glen Fire Roasted with Garlic)
1 15 oz can tomato sauce (I use Muir Glen Organic)
2 small cans mild diced green chiles
2 tsp coconut aminos (or Worcestershire sauce)
- Heat oil in a large stockpot. Add onions and garlic and saute until softened and fragrant, about 5 minutes.
- Add spices and stir in until toasted, about 30 seconds – 1 minute.
- Add chicken and cook while breaking up into small pieces with a wooden spoon.
- Once the chicken is all just cooked, add diced tomatoes, tomato sauce, green chiles and coconut aminos. Bring to a boil and simmer for about 15 minutes, or longer, until desired thickness is reached.