3 tablespoons oil
2 ½ to 3 lbs. boneless, skinless chicken breasts, cut into roughly 1-inch pieces
1 very large red onion, peeled and chopped
1 large red pepper, seeded and chopped
2 jalapeno peppers, chopped
5 cloves garlic, peeled and chopped
Two (14.5-oz.) cans Mexican stewed tomatoes or canned, diced tomatoes
Two (4-oz.) cans chopped green chiles
1 tablespoon chile powder
2 teaspoons dried oregano
1 ½ teaspoons ground cumin
Kosher salt and black pepper to taste (between ½ to 1 teaspoon of each)
Optional: 1 large can pinto or red kidney beans, drained and rinsed
In a large sauté pan or skillet, heat the oil over medium high to high heat until hot. When hot, saute the chicken with the red onion, red pepper, jalapeno peppers and garlic until the onion and peppers are soft, about 5 to 8 minutes.
Transfer the chicken mixture to a slow cooker and add all the remaining ingredients. Cover and cook on low for 4 to 6 hours or up to 8 hours.
You can serve this with rice. I like to have my chili over large corn chips with shredded cheese, spicy picante sauce, guacamole and sour cream.
This recipe will serve 2 to 3 guys during a football game — or 6 normal people.