Chicken Chili

When I created this recipe, I had no idea what I was doing, I just knew I wanted a nice flavor, and that when you mixed these ingredients, it had just that! I often substitute many of the fresh vegitables based on what I have in the fridge. There are just three hard and fast items, the ground chicken, the okra, and the spices. Based on the way I cook it the so called "okra slime" is actually part of the secret sauce, and it is desireable for the texture of the entire dish. A lot of people say that don't like it, but when I make it I have yet to have anyone even mention it!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1 1⁄4 lbs ground chicken
• 1  cup okra
• 1  medium onion
• 3  tablespoons fresh cilantro
• 2  garlic cloves
• 5  tomatoes
• 1 (14 ounce) can  fire roasted tomatoes
• 1⁄2 cup chickpeas
• 1  jalapeno pepper
• 1  serrano pepper
• 2  cups beef broth
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon black pepper
• 1⁄2 teaspoon cumin
• 1⁄4 teaspoon curry powder
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon chili powder
• 1  tablespoon  mrs. renfro's  habanero salsa
• 1  teaspoon  ghost  pepper sauce
• 1⁄8 teaspoon  ghost  salt and pepper
• 1⁄8 teaspoon  ghost black pepper
• 4  dried New Mexico chiles
• 2  dried pasila chilies
• 1⁄2 teaspoon  smoked crystalized salt
• 1⁄2 cup  grapeseed oil

Directions

1. Mix all dry spices ahead of time and have in a small bowl on the side. also add 1 tbs. Essence of Emeril. (Recipe editor wouldn't let me add that above -- ).
2. Also, take dried peppers and roast for about 4 minutes at about 300 degrees. Don't let them burn, just get them to puff up a bit. Once done, put in a small pot with the beef broth to simmer for about 15 minutes. Let cool after all the peppers are soft.
3. Dice the peppers, onions, garlic, tomatoes, and cilantro, before beginning, and put the peppers and onions together in one bowl and one bowl with the tomatoes and cilantro and garlic.
4. In a large pot place 1/4 cup of grape seed oil and heat. When it is hot, put the tomatoes, okra, and cilantro in and cook on high heat for about 15 minutes.
5. In a second pot, put the remaining 1/4 cup of grape seed oil and heat. When it is hot, put in the onions and peppers and sweat until onions are translucent.
6. Add chicken to the onions and simmer until it is all cooked through. There is likely to be a fair amount of liquid from the onions which you will discard in the next step.
7. Once tomatoes have broken down, scoop out the skins using a fork. When done, add the chicken by spooning it in with a slotted spoon. Discard remaining liquid from the chicken pot.
8. Take the peppers from their pot and blend in a blender. scoop into the sauce and mix well.
9. Add remaning ingredients and spices stirring to mix well, simmer for about 2 hours. Test and add pinches of salt or spices to taste.
10. Suggest serving with cheddar cheese, chives, and diced fresh Jalapenos. Excellent over saffron rice.