This article is in collaboration with ShowMe St.Louis and Ruler Foods. My words and experience are my own.
As stated by my daughter the other day, ” Fall is my favorite time of year!” There is something so magical about the transformation that occurs during this time. My favorite one is the instant trigger of sweater and soup weather. It’s been said that the moment it hits sixty degrees in the midwest, those soup recipes come out along with last season’s sweaters. And the closer we inch towards Halloween, the desire for chicken chili burns from within. This year, I took a fun twist from my normal chicken chili with poblanos and did more of a colorful pot. I often ask my kids, “What color is on your plate?” so I better practice what I preach.
I had the great fortune of being asked to collaborate with ShowMe St.Louis and Ruler Food by Kroger to create a fun spot. I had never heard of Ruler, but I knew Kroger’s brand quite well. I was totally in! I had known of Kroger brand for a good portion of my youth. When living in Springfield, our only outlet to shop for groceries was Dillions, and my mom sure loved her deals. And then, when moving out to Los Angeles after college, it was comforting to see Kroger in a place of a lot of unknown. Shopping at Ruler Foods was a wonderful experience and completely blew my mind away with how far I could stretch my dollar.
I had gone with the list to grab ingredients for a large batch of chili to feed a group, but while there, I picked up my Halloween candy and decorations and added a few more items to my menu. I saw a large container of great-looking jalapenos and remembered about cowboy candy. Those delightful sweet and spicy treats usually make during the summer, but this time, a jar would be just right on top of chili. Along with crossing them over to a simple appetizer of cream cheese, crackers, and candied jalapenos.
I also saw caramel spread and was inspired to make a caramel spread board. This is a fun take on the butter board trend, but with caramel. I have always loved the combo of caramel and apples, but I couldn’t get behind ever making them. This board will be an easier way to serve and not to mention all the fun add-ins. Sprinkle the top with peanuts, marshmallows, and chunks of chocolate. It would be a great way to get quintessential fall novelty foods in an easier edible way. I did leave surprised by my total. With prices at the store feeling like they are constantly going up, this was a refreshing treat to know I hadn’t gone overboard!
Happy Fall, everyone!
Fall Chicken Chili
- 3 tsp cumin
- 3 tsp chili powder
- 3 tsp garlic powder
- 2 tsp oregano
- 1 tsp cayenne pepper
- 1 medium red onion, chopped
- 1 medium yellow onion, chopped
- 1 orange bell pepper, chopped
- 1 jalapeno, minced
- 5 cloves garlic, minced
- 2 (4oz) cans of green chilies
- 1 (15 oz) can of Rotel fire-roasted tomatoes with green chilies
- 2 pounds chicken breast 3-4 breast
- 1 1/2 cup corn, fresh or canned
- 1 cup sour cream
- 1/4 cup lime juice
- Garnish options: shredded cheese, avocado, sour cream, green onions, candied jalapenos, cilantro
- Blend the spices together. Reserve 1 Tbsp and season chicken breast. Set aside.
- In a Dutch oven or large pot over medium heat, heat up 2 Tbsp. of oil, then add the onions, yellow bell pepper, and jalapeno. Saute for 5-7 minutes. Add in the remaining 2 Tbsp spice blend and garlic, and saute for 5 minutes. Add in the rotel tomatoes, and green chilies, saute for 5 minutes
- Add in the chicken broth, and seasoned chicken. Put lid on and simmer for about 20 minutes, until the chicken is cooked. Remove chicken from pot and shred.
- Turn off the heat and stir in the sour cream. Add in the beans, corn, and shredded chicken. Turn heat to medium heat and bring chili to a simmer. Add in the lime juice, season to taste. Garnish as desired.
- Do steps 1 and 2
- Transfer the mixture from step 2 into a 8-quart slow cooker. Proceed with step 3 in slow cooker. Cover and cook on low until the chicken is tender about 4 to 6 hours. Then stir in the sour cream and lime juice. Season to taste with salt. Serve in bowl.
- Shred the chicken stir in the corn and beans, cook until warm about 10 minutes.
- Then stir in the sour cream and lime juice. Season to taste with salt. Serve in bowl.
- 10-12 Jalapenos, thinly sliced
- 1 1/2 cup water
- 1 1/2 cup sugar
- 1/2 cup apple cider vinegar
- 1 tsp kosher salt
- 1/2 tsp celery seeds
- Combine all ingredients in a medium saucepan over medium heat and bring to a boil. Once the liquid is boiling, reduce the heat to low and simmer for 10-15 minutes.
- Remove the saucepan from the heat and set aside to cool. Once cooled, transfer to a lidded glass jar or container. Store in a sealed glass container in the refrigerator for up to 4 weeks.