This is a great hit for a crowd!  Perfect for those winter game days as it's very delicious, easy to make and inexpensive.

Ingredients 

• 4 split chicken breasts, bone-in and skin on
• 3 medium onions, diced
• 4 Bell Peppers, any color but green(I like 2 reds, 1 yellow and 1 orange.  But get what looks best) seeded and de-veined.
• 4 cloves of garlic minced
• 2-28oz cans of whole peeled tomatoes(I prefer the Italian San Marzano) - Crush the tomatoes in a blender or food processor into small chunks.  Buy whole and crush yourself to ensure you get the best stuff.
• 1 can of Cantelloni beans
• 1 can of Artichoke hearts
• Fresh Basil
• ~2 Tbs Chili Powder
• ~1/2 Tbs Cumin
• Chili Flakes(great flavor and somewhat spicy, but not a barn-burner), as many as you want
• Cayenne Pepper(hot hot hot), as much as you can handle
• 1 Bay Leaf
• Olive Oil
• Small container of Chicken Stock ~8oz

Preparation

1. Preheat oven 350^o
2. Sweat the diced onions over low heat and olive oil with a bay leaf till translucent ~10 minutes.  Add the garlic and after a minute or two add the bell peppers and stir for a couple minutes.
3. Add the Chili Powder and Cumin.  I used estimated amounts, as I never measure the stuff.  I would use a 4 parts chili powder to 1 part cumin ratio.  If you wish your chili to be spicy add the Chili Flakes and Cayenne Powder.  The Chili Flakes have a lower gradual heat buildup while the Cayenne packs a serious punch.  Stir to incorporate and cook the spices almost like you would a roux for a minute or two.  You could also add Tabasco, but I don't think it's needed.  You can always add it later when correcting the taste.
4. Deglaze with the chicken stock, return to a boil and add the tomatoes.  Reduce the heat to a simmer and stir occasionally!
5. Add the beans and the artichoke hearts.  Make sure you drain the liquid from the cans, but pour about 1-2Tbs of the bean liquid into the chili.
6. Cook the chili for about 20-30 minutes for the flavors to meld!
7. While you were doing all the above you should have washed, dried, oiled and seasoned the chicken.  Placed them on a baking sheet.  When the oven is at temperature, cook the chicken for about 20-25 minutes.  Just make sure you don't overdo the chicken!
8. When the chicken has cooled after cooking, cut the chicken against the grain into small cubes.  You can shred it as well, just don't make the pieces too small!
9. Add the chicken to the chili and simmer for another 30 minutes.  If you are feeling the need for deliciousness, add some of the chicken fat drippings from the sheet pan to the chili.  Just don't tell anyone!  
10. Correct the seasoning with salt and cracked pepper.
11. Serve immediately, or cool till needed.  It's delicious re-heated.   Serve with cheddar cheese, sour cream, chives or whatever suits your fancy!

You can also make the chili the day before and reheat to serve.  In all honesty, it's better this way as you've given the chili more time to meld all it's flavors.

Print PDF

Related Recipes:

1. Delicious Chicken Enchiladas
2. Terry’s Southwestern Lime Chicken with Ancho Chili Sauce
3. Marvelous Chicken Marbella
4. Lime-Grilled Chicken with Black Bean Sauce
5. Chicken Ellenberger
6. Cast-Iron Chicken Parmigiana
7. Chicken & Rice
8. Curried Chicken Salad
9. Roasted Garlic Rosemary Chicken
10. Swiss Chicken