End of the Wine Trail Chili

4 Boneless chicken breast halves, trimmed

2 Tablespoons olive oil

1 Pound chicken sausage, ground

2 Cup chopped onion

6 Cloves garlic, minced

4 Cans Great Northern Beans, drained & rinsed

3 Cups tomatillo salsa

1 Bottle of a fruity Illinois red wine

(We used Galena Cellars Sangria)

2 Cans diced tomatoes with juice, fire-roasted

2 Cup frozen white corn kernels

2 Tablespoons finely chopped jalapeno peppers

1 Teaspoon salt

1 Teaspoon ground black pepper

Dash Cayenne pepper

1 Cup Cilantro, chopped for garnish

Marinade

1 Tablespoon liquid smoke

½ Cup honey

2 Tablespoons brown sugar

½ Cup fresh lime juice

1 Lime, zested


Contributed by:

Mix marinade ingredients in a bowl, reserve ½ cup for later. Next add trimmed chicken breasts and toss to coat then cover with plastic wrap and refrigerate for at least 1 hour. Meanwhile in a large skillet, heat olive oil over medium heat. Add the onions, garlic, sausage; sauté until onions are tender and sausage is cooked through. Put the drained beans in a 6-quart slow cooker; add the skillet mixture and all remaining ingredients except chicken breasts and cilantro. Cover and cook on HIGH for 2 to 3 hours or LOW for 6 to 8 hours. 30 minutes before serving grill or broil chicken breasts, basting with reserved marinade. When cooked shred chicken with a fork. To serve place chili in bowl, top with shredded chicken, add a splash of wine and a sprinkle of fresh cilantro. Serves 12.

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