Ingredients

Notes

This recipe was adapted from the winner of Savory Spice Shop Portland's 2nd Annual Chili Cook-Off. The smoked serrano chiles can be substituted for fresh serrano chiles.

Directions

Heat oil over medium-high heat in a large skillet. Add diced chicken and cook until browned on all sides. Remove from skillet and set aside. Add onion, chiles, celery, garlic, summer savory, salt and pepper and cook until onions have softened, about 5 to 7 min. Stir in browned chicken and transfer mixture to a Dutch oven or slow cooker. Stir in remaining ingredients, bring to a boil, then cover and reduce heat and cook on low for 1 to 6 hours. Add water to thin out if chili gets too thick.

Yields

6 servings

Thanks To

John Dooley, Savory Spice—Portland, OR customer

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Savory Spice Shop Ingredients
Chile, Smoked Serrano, Whole 2 oz bag $5.55
Savory, Summer 0.8 oz refill $3.05
Salt Kosher $6.65
Pepper, Black, Malabar: Coarse OUT OF STOCK
Bay Leaves, California 1/4 oz bag $4.00

Nutrition

Dairy-Free
Gluten-Free
Vegetarian

Items in this Recipe

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Customer Reviews ( Add a Review )

5 stars 7/28/16 kcesare
This has become my husband and my new favorite chili. It is pretty spicy but oh so tasty. I just bought more Summer Savory and Smoked Serrano Peppers so we can make again and again.