This blog post has been compensated by Borden® Cheese. All opinions are mine alone. #BordenCheeseLove #CollectiveBias #Ad
My name is Meiko, and I am a chili fanatic. I don’t know what it is about a big warm bowl of chili, but I could literally eat it every day. There are so many versions of chili that I don’t think I could ever get bored of it. I also love it because if you use your leftovers wisely, you could basically dump them in a chili and have an amazing new dish.
As a matter of fact, a few weeks ago, I made a bunch of spaghetti and had a ton of leftover meat sauce. I hate to waste, so I added a few clutch ingredients and magically turned it into chili. I’m being a bit dramatic because there is clearly no magic involved, but you have to admit the ease and versatility of this dish is pretty awesome.
So I decided to check out this Fiesta Mart store that I’ve driven by a hundred times. I thought maybe a new store would give me so new inspiration, and it worked. This week I made a new recipe I like to call Double Cheese Pulled Chicken Chili. Sounds delicious right? IT IS!
I always start my chili with a roux. I know this is not a very common practice, but I think it add deeper flavor and helps to thicken the batch. I basically heat my oil, add in in flour and toast it until it reaches a caramel brown. Then I literally dump in all the remaining ingredients and let the pot simmer so that all the flavors meld together. I also added cooked chopped chicken, which easily pulled apart as the chili cooked down. Next I added in the LOOOOOOOOVE, which for me is just a code for BRING ON CHEESE.😍 😍 😍
I wanted this chili to be full of LOVE and extra cheesy, so while at Fiesta Mart I raided their large variety of Borden® Cheese. I narrowed in on Borden® Cheese Finely Shredded Four Cheese Mexican Shreds and Borden® Cheese Mozzarella String Cheese to achieve the, “ooey gooey-ness” that I was looking for. You can find where varieties of Borden® Cheeses are sold nearest to you by using their nifty store locator link.
Ok, so I chopped up the string cheese into small chunks and submerged them into the batch of chili.
Then, upon serving, I added a healthy helping of the shredded cheese to the top and heated the bowl in the microwave for an extra 35 seconds to get it all melted.
The outcome was this amazing bowl of deliciousness. I’m telling you, this is what food memories are made of; heart-warming bowls of love that you enjoy with your framily (friends + family 😊). This new recipe is definitely going to be a recurring staple in my chili rotation.
Let me know what your favorite type of chili is below.
- ⅓ cup vegetable oil
- ⅓ cup flour
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cups low-sodium chicken stock
- 2 (15-ounce) cans dark kidney beans, drained
- 2 tablespoons tomato paste
- ½ cup Worcestershire sauce
- 1 (28-ounce) can diced tomatoes
- 1 (4-ounce) can diced jalapeño peppers
- 1 tablespoon Louisiana style hot sauce
- 5 medium cloves garlic, minced
- 3½ pounds cooked skinless, chicken, cut into medium chunks
- 3 Borden® Cheese Mozzarella String Cheese, chopped ½ inch segments
- 1 (8 oz) pack Borden® Cheese Finely Shredded Four Cheese Mexican Shreds
- chopped green onion for garnish
- 2 tablespoons dark brown sugar
- 1 tablespoon ground cumin
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cinnamon
- In a small bowl, whisk together all of the seasoning blend ingredients and set aside.
- In a heavy large pot, heat oil on medium. Add in flour and whisk continuously until the flour reaches a caramel brown.
- Add in diced onion and bell peppers, and cook while covered for five minutes. Then add in chicken stock, kidney beans, tomato paste, Worcestershire sauce, canned tomatoes, canned jalapeños, and hot sauce and stir well. Cook covered for 5 minutes.
- Use wooden spoon to scrape the bits on the bottom of the pot and stir. Stir in chicken and garlic, and reduce heat to low. Cook for 30 minutes covered.
- Add in and submerge chopped mozzarella string cheese evenly spaced throughout the pot of chili. Increase heat to medium and cover the pot to allow the cheese to melt for 7-10 minutes.
- Ladle chili into a large bowls and top with a generous portion of Borden® Cheese Finely Shredded Four Cheese Mexican Shreds and green onion. Serve warm.
- Note: To get ooey gooey melted cheese on top of chili add bowl to the microwave on high for 20 seconds, then serve.