I perceive that our kitchen is chronically suffering from what can best be termed as “chili hangover.” The symptoms are evident in the unmitigable chili odor, the red stains adorning the dish pan, and the ever-present battalion of soiled bowls and spoons. An ounce of prevention is worth at least a tablespoon of cure, but nothing can prevent this chili train from rolling onward toward 365 days. With this in mind, I felt some music therapy was in order. While Salt n’ Pepa’s “Push It” may not be an ITP favorite (this, they emphatically pointed out), I was bent on creating a vivacious ambiance to assuage the kitchen’s chili-induced infirmity. Besides, it’s ladies night at Casa de Chili (and the feeling’s right). I know what the girls (in our house, anyway) dig. Soupy macaroni chili with grape jelly- all evening long.
1T olive oil
1 pound boneless, skinless chicken breast, cubed
1 C white onions, diced
3 C Vegetable Juice
½ C grape jelly
½ C carrot, diced finely
1/3 C celery, diced finely
1T chili powder
1 t paprika
1 t garlic powder
2 ½ C cooked macaroni
1) Saute chicken and onions in oil until chicken is nearly cooked through.
2) Add remaining ingredients (EXCEPT for the cooked macaroni) and simmer on low for 50 minutes.
3) Add cooked macaroni and simmer on low for 10 minutes.
4) Serve with Sriracha sauce and oyster crackers.
I managed to push this chili past “sweet” to the crumbling edge of cloying. The saving grace was a liberal addition of sriracha. The sauce imparted piquant garlic notes that fell nicely in step with the grape jelly sweetness. I was a fan of this chili. Pre and Chili Jr were solid supporters, though less enthusiastic and I. Strangely, the ladies did not give this one high marks- a head scratcher indeed. Perhaps more Salt N’ Pepa would dress up this comestible to their liking?