The lemon Chicken part of this dish recipe is one of Ina Garten's. However she used skin-on boneless Chicken breasts in her recipe (baked them skin side up). I substituted boneless and skinless breasts as my wife does not like the skin
The original recipe I saw for this called for using flour tortillas. Yuck. That would be like cutting into a pan of soggy paper. Changed that out for Corn and added a topping of crushed corn chips.
This is a variation on my Cousin William's recipe
When you taste the chili you will find that the heat slowly builds with each of the first four bites and then remains constant without getting any spicier. By the fourth bite there will be a warm tingle at the back of your mouth and a slight burning around the outer edges of your lips. Unlike lots of other hot foods your tongue should not really be feeling any heat so that you are able to taste the full flavor of this chili.
People (otherwise known as wimps) complained in the past that my other entries were too hot. I like heat as long as it is controlled and still allows the flavor to come through. This recipe has little to no heat however. I also like chili with beans and vegetables as opposed to a traditional Texas “bowl o’ red”.
No initial heat with a slow build so that when a good sized bowl has been consumed you will feel a little bit of warmth around your lips.
Note: If you like some heat I would double the peppers
- See more at: http://www.davesdroppings.com/index.php/2012-pot-ochili-recipe/#sthash.DY85LTvN.dpuf
My take on this soup by making modifications to two other recipes I had seen. Soup can be made using either Rice or Orzo pasta