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Bowl of shredded rotisserie chicken meat
4 cloves garlic, roasted and minced
1 Vidalia onion, roasted and diced
1 jalapeno, roasted and minced
8 oz green chilies, including juice
4 cups chicken stock
30 oz cannelloni beans
1 tbs lime juice
1 tbs cumin
1 tsp fresh oregano
1 tsp kosher salt
1 tsp black pepper
½ tsp chili seasoning
¼ tsp cayenne
1/3 cup fresh cilantro, coarsely chopped

•Corn Bread
corn bread batter
1 cup jack cheese, ¼” cubes
2 jalapenos, roasted and chopped
red pepper, roasted and julienned

•Garnish Bar
Diced tomatoes
Sour cream
Sliced lime
Rainbow tortilla chips

Cook Time: 20 Minutes
  1. On the side burner, over medium heat, add olive oil and roasted vidalia onion, jalapeno, and minced garlic. Saute until fragrant and add green chilies.
  2. Next add the shredded chicken, letting the meat soak up the rich flavors in the pot.
  3. Next add the chicken broth, , beans and bean puree (a great way to thicken the chili), lime juice, and chili seasonings (cumin, salt, oregano, black pepper and cayenne.) Bring to a boil then lower heat to medium low and simmer for 20 minutes.
  4. Adjust the seasoning with salt and cayenne to your preference and serve hot with a slice of cast iron corn bread and fix in’s.

Cheesy Jalapeno Corn Bread.

  1. Close the cooking hood, with flame on medium high to bring the oven temperature to 350+/-.
  2. Mix a basic corn bread batter elevating with 1 cup of sharp pepper jack cubes.
  3. Pour batter into greased cast iron pan.
  4. Garnish the batter with roasted red peppers.