
Each month, it has been interesting to look at what are considered to be the national days of food celebrations. These celebratory days range from what we might consider normal to ones that might make you say, “Really?” Some of the food holidays are: Homemade Soup Day (2/4), World Pizza Day (2/9), National Eat Ice Cream for Breakfast Day (2/1), Frog Legs Day (2/28), Dog Biscuit Appreciation Day (2/23) and Chili Day (2/27).
In honor of National Chili Day, this month’s recipe is a chicken chili dish. The origin of chili, as it turns out, and as with many foods, involves some controversy as to its origins.
One story comes from an account by Bernal Díaz del Castillo, a Spaniard, who tells the story of Aztecs who created an interesting chili. Then there is a legend from the 17th century, which attributes the first chili recipe to a Spanish nun, Sister Mary of Agreda.
In the United States, the earliest description of chili comes from an entry in an 1828 journal. Author J. C. Clopper described chili as “a kind of hash with nearly as many peppers as there are pieces of meat – this is all stewed together.”
More on the history of chili can be found at https://www.allrecipes.com/longform/history-of-chili/
Recipe – Yield: 6-8 servings
Ingredients
2 pounds boneless skinless chicken breasts, cubed
2 medium sweet red peppers, chopped
1 large onion, chopped
3 tablespoons olive oil
1 can (4 ounces) chopped green chiles
4 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground oregano
3 cans (15 ounces each) black beans, rinsed and drained
1 can (28 ounces) Italian stewed tomatoes, cut up
1 cup chicken broth
1 cup water
Directions
In a Dutch oven, saute the chicken, red peppers and onion in oil until the chicken is no longer pink, about 5 minutes. Add the green chiles, garlic, chili powder, cumin and coriander; cook 1 minute longer. Stir in the beans, tomatoes, broth and 1 cup water; bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, stirring often and adding water as necessary.