In the Kitchen - Southwest Chicken Chili

I wish I could take a picture to accurately convey how yummy this chili is! This is another family favorite and has placed in several small, local chili contests. (Darn it all - I don't think I've won because its not a traditional chili). I always double the recipe with the thought to freeze half, but it gets eaten so fast that I never get anything frozen!

1 lb. boneless, skinless chicken breast cubed
1 Tbs. butter
1 tsp. chili powder (add more as you like)
1/2 tsp. salt
dash black pepper
1 small yellow onion chopped
1 green pepper chopped
2 Tbs. chopped green chilies
4 Tbs. chopped jalapeno peppers
15.5 oz. can dark red kidney beans, rinsed and drained
1 can chili ready chopped tomatos (I prefer Red Gold brand, but any works)
8 oz. can tomato sauce
cheddar cheese as a topping
sour cream as a topping

Dice chicken into small cubes and place in a stock pot. Saute with butter, chili powder, salt, pepper, onion, green pepper, green chilies, and jalapeno peppers. Add kidney beans, chopped tomatoes and tomato sauce and simmer for 30 minutes. Top with cheddar cheese and a dollop of sour cream.

Recipe serves 4 and can be easily doubled. If possible, I make it in the evening (after dinner so nobody will eat any) and let it sit overnight in the refrigerator prior to serving. It just tastes better as the flavors have a chance to meld together.

Enjoy!