Chili Fried Chicken Chili
Kind of like chicken fried chicken with a little extra kickin’!  This is a three-component chili, with each
part bringing something new and wonderful.  You start with some cheesy, mild-green-chilied grits, make
a creamy chili base to act as the “gravy”, and top it off with some chili-powder-fried chicken tenders, and
the next thing you know you’ve been transported down South, Chicago Football Chili-style.  Time to eat
up – y’all!

Level of Difficulty: Medium

Serves 6.

2 tablespoons olive oil
1 onion, finely diced
3 stalks celery, finely diced
4 large carrots, finely diced
2 jalapenos, minced
1 tablespoon poultry seasoning
¼ cup flour
1 teaspoon coarse salt
½ teaspoon white pepper
2 cups chicken stock
½ cup heavy cream

1 cup canola oil
1 cup flour
¼ cup chili powder
1 teaspoon coarse salt
2 lbs. chicken tenders, cut into bite-sized pieces
Coarse salt

3 cups water
¾ cup quick-cooking grits
½ teaspoon coarse salt
¼ teaspoon black pepper
1 (4 oz.) can diced green chilies
½ cup sharp cheddar cheese, shredded

Make the chili: In a large stockpot, heat the olive oil. Add the onion, celery, carrots and jalapeno and
cook for 10 minutes or until vegetables have softened. Stir in the poultry seasoning, flour, salt and
pepper and cook for 1 minute. Stir in the chicken stock and bring mixture to a boil. Boil and stir for 1
minute. Reduce heat to low and stir in the cream.

Make the chicken: In a large skillet heat the canola oil to 350°. In a gallon size plastic bag, combine
the flour, chili powder and salt. Toss the chicken in the flour mixture and fry in canola oil in batches.
Drain on paper towels. Sprinkle with coarse salt.

Make the grits: Heat the water to a boil. Add grits, salt and pepper and stir for 5 minutes. Stir in green
chilies and cheese.

To serve, spoon grits into bowl, top with chili mixture and arrange fried chicken on top. Garnish with
chopped rosemary or parsley if desired.