John Lennon had it wrong. Happiness is a warm bowl of chili. HEY, don’t look now, but chili is gaining traction as the cuisine of choice for the hip, the chic, and the fit. Thanks to innovators like the Ranting Chef, the culinary world has been served notice- there is power, there is promise, and there is a magnanimous, life-altering experience in a bowl chili. Thank you to all who are participating in the Ranting Chili’s Diced! Chili Contest– be it by submitting recipes, by viewing the posts, and by voting on your favorites. My submission- Chicken Chili Poutine was chosen for the final round. Take a look at RC’s kick-ass website and vote for your favorite chili.
I originally set out to make tuna stuffed shells that were as tasty as those Ma Chili365 makes. Well short of doing just that, I stuffed a sweet/spicy chicken chili into some oversized shells and called it good enough. Good thing, the good news is that Chili is totally good with that.
8 oz large shell pasta
1 T olive oil
8 oz boneless, skinless chicken breast, diced
1 C diced tomatoes
½ C diced black olives
1/3 C diced mango
¼ C diced fresh (deseeded jalapeno)
1 T chili powder
1/2 t paprika
- Cook pasta al dente according to package directions, drain and set aside.
- Fry chicken in olive oil until cooked through.
- Add remaining ingredients and simmer, uncovered, for 45 minutes.
- Stuff the chili into pasta and serve.
The Involuntary Tasters “liked the interesting idea” of stuffing chili in shells. As it turns out, they also liked eating the product. The stuffed shells were gone in a few minutes. I found the chili a nice balance of sweet, spicy and salty (and, when tucked in the shells, ‘starchy’). This meal would have benefitted from a nice lettuce salad for the side and some extra chili sauce for dipping. Nonetheless, it was quite good- and that’s good enough for me.