Recipes
Chicken and Cheese Chili
Description: A bubbling pot of this robust and spicy favorite is sure to be a menu mainstay in your house. Make a big batch and freeze individual portions for those nights when you just don’t want to cook. Corn bread never tasted so good as when paired with this chili.

Instructions:

In a large pot, sauté chicken in 2 tablespoons of oil until opaque, remove from pot.  Add butter and remaining oil to pot and saute onions over medium high heat until translucent.  Stir in tomato paste, chili powder, cumin and marjoram, cook mixture about ten minutes to medium brown color. 

Add the cooked chicken, carrots, celery, and jalapenos, stir just to coat.  Add chopped tomatoes, beans and tomato juice.  Cook on low for 1 hour.  Add more tomato juice if needed. 

To finish, stir in 1 cup of the shredded medium cheddar cheese until cheese is melted.  Spoon chili into bowls and sprinkle each with the remaining cheese and chopped cilantro.

Ingredients:
2 boneless, skinless chicken breasts, cut into 1" pieces        
3 tablespoons canola oil        
1 tablespoon butter        
2 large onions, diced        
1/4 cup tomato paste        
1 tablespoon chili powder        
1 teaspoon marjoram        
1 teaspoon cumin seed        
3 medium carrots, chopped        
3 ribs celery, chopped        
2 jalapeno peppers, seeded and minced        
1 28-ounce can chopped tomatoes        
1 8-ounce can black beans, rinsed        
1 8-ounce can red or pinto beans, rinsed        
12 ounces tomato juice        
1/2 cup fresh cilantro, chopped        
2 1/2 cups Tillamook® Shredded Medium Cheddar Cheese