Beverly’s Chicken Chili
Let’s begin with this chili, which can certainly be included as a casserole . . . if you have any left over!
I’m guessing this serves six to eight.
1 onion, chopped
1 fennel bulb, chopped
Fresh red chili pepper, seeded and minced
1 lb. Italian sausage
1 lb. boneless chicken, cubed
2 cups chicken broth
1 cup crushed tomatoes
1/4 cup tomato paste
1 Tbsp. balsamic vinegar
1 Tbsp. cumin
It’s that time of year . . . kind of. One day it’s 70 degrees, next day it’s 42. This puts me in the mood for casseroles. Hearty or light, rich or delicate, it’s a good time to utilize the end-of-season corn and tomatoes and incorporate them into whatever kind of casserole, stew, or chili you like.
It could be a rich, cheesy penne dish like one from the famous Al Forno restaurant in Providence, R.I., or the light and spicy chicken chili recipe that I wrestled from my good friend Beverly Kazickas.