Chubby’s Green Chili Recipe

Chubby’s Green chili is the name of the spiciest gravy you have ever had. The addition of different kinds of chilies and spices makes it hot enough and the spice freaks would love to have it at their comfort place. There is a long list of ingredients to develop all the essential flavors in a single dish.

You must add each ingredient for a complete copy of Chubby’s Chili and also get yourself prepared for the blast of spice. If it feels too much spicy you can serve some dips and sides to complement it.

INGREDIENTS

  • 1/2 cup corn starch
  • 1 lb diced meat (chicken or pork)
  • 1/4 cup hot chili powder
  • 1 stick butter or margarine
  • 1 cup finely chopped onion
  • 4 cloves garlic
  • 1 tablespoon black pepper
  • 1 1/2 cup ground dry mustard powder
  • 1 tablespoon dried oregano
  • 1/2 tablespoon ground cumin
  • 1/4 tablespoon sage
  • 3 cans chicken broth
  • 2 (6-oz) cans tomato paste
  • 1 1/2 cups green chilies
  • 1 1/2 cups canned jalapenos
  • 2 cups of water
  • 1 cup flour
  • 3 tablespoon chicken bouillon
  • 2 tablespoon Cholula Hot sauce

Instructions to make Chubby’s Chili Recipe

  1. You have to use a blender or a food processor at first. Throw one cup of green chilies in the processor. Also, add half of the jalapenos. Pour a cup of water followed by a single can of chicken broth.
  2. Pulse at high speed and put it aside when done.
  3. Take a large frying pan or a pot and heat the butter in it. Once you get your butter melted, fry the chicken in it and wait until the meat turns white.
  4. Throw chopped onions in the cooked chicken and fry the onion until it is tender and get merged with the chicken.
  5. Add the blended green chili and jalapeno mixture. Mix well and simmer over medium heat until gravy is formed in the chicken. Also, mix the tomato paste with the chicken.
  6. Tomato paste is mandatory in the chili recipe as it can do wonders.
  7. Also pour the spices and seasonings including garlic, salt, dry powders, pepper, oregano, sage, hot chili powder, and everything that is left.
  8. Since your meat is getting cooked, you should prepare the roux in a separate saucepan. In this pan, add the remaining butter, pour the flour in it and also add the chicken bouillon in it.
  9. Stir well with the spatula for a good blend. Wait until it thickens and slowly pour the remaining chicken broth. Also, add water at the same time.
  10. Your roux is done when it attains the consistency of a batter such as a pancake batter.
  11. Pour this prepared batter on the chicken chili mixture, blend it well and shower the chopped green chilies which are left. Don’t forget to add jalapenos.
  12. Add Cholula hot sauce before simmering the chili chicken for 20 minutes.

FAQs?

What to serve with Chubby’s Chili?

It should be served with tortilla, with boiled rice, with burritos. You can also serve it with eggs or fries. Nachos can also be served with it. Else pair it with bread to make a yummy combo.

Why do we add water to the chili?

As the cooking of chili chicken is a long process more than an hour so we need enough liquid to keep the chicken moist and to avoid it from getting dry. For this purpose, water is added to it.

Chubby's Green Chili Recipe
Print Recipe

Chubby's Green Chili Recipe

Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: appetizer
Cuisine: Mexican
Servings: 6

Ingredients

  • 1/2 cup corn starch
  • 1 lb diced meat chicken or pork
  • 1/4 cup hot chili powder
  • 1 stick butter or margarine
  • 1 cup finely chopped onion
  • 4 cloves garlic
  • 1 tablespoon black pepper
  • 1 1/2 cup ground dry mustard powder
  • 1 tablespoon dried oregano
  • 1/2 tablespoon ground cumin
  • 1/4 tablespoon sage
  • 3 cans chicken broth
  • 2 6-oz cans tomato paste
  • 1 1/2 cups green chilies
  • 1 1/2 cups canned jalapenos
  • 2 cups of water
  • 1 cup flour
  • 3 tablespoon chicken bouillon
  • 2 tablespoon Cholula Hot sauce

Instructions

  • You have to use a blender or a food processor at first. Throw one cup of green chilies in the processor. Also, add half of the jalapenos. Pour a cup of water followed by a single can of chicken broth.
  • Pulse at high speed and put it aside when done.
  • Take a large frying pan or a pot and heat the butter in it. Once you get your butter melted, fry the chicken in it and wait until the meat turns white.
  • Throw chopped onions in the cooked chicken and fry the onion until it is tender and get merged with the chicken.
  • Add the blended green chili and jalapeno mixture. Mix well and simmer over medium heat until gravy is formed in the chicken. Also, mix the tomato paste with the chicken.
  • Tomato paste is mandatory in the chili recipe as it can do wonders.
  • Also pour the spices and seasonings including garlic, salt, dry powders, pepper, oregano, sage, hot chili powder, and everything that is left.
  • Since your meat is getting cooked, you should prepare the roux in a separate saucepan. In this pan, add the remaining butter, pour the flour in it and also add the chicken bouillon in it.
  • Stir well with the spatula for a good blend. Wait until it thickens and slowly pour the remaining chicken broth. Also, add water at the same time.
  • Your roux is done when it attains the consistency of a batter such as a pancake batter.
  • Pour this prepared batter on the chicken chili mixture, blend it well and shower the chopped green chilies which are left. Don’t forget to add jalapenos.
  • Add Cholula hot sauce before simmering the chili chicken for 20 minutes.

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