Super hot, super-fast, super tasty, super filling.
Is there anything else you need for a party… or dinner?
This recipe makes chicken chili about the easiest thing you’ve ever made. It’s so ridiculously simple, that even if you can barely boil water, you’ll master this in the few minutes it takes to make.
And the taste is outta this world, with all the heat you need to inspire more Mad Dog cooking.
1 tablespoon Olive oil
2 each carrot, Celery stalks, chopped
1 small Onion, chopped
1-2 tablespoons Mad Dog 357 Habanero Pepper Puree
½ Rotisserie chicken, shredded
1 can (15 oz) each: Fire-roasted diced tomatoes, Hot chili beans in sauce, Sweet corn (drain only the corn)
4 cups Chicken broth
Cheddar cheese and sliced scallions, for serving
In a stockpot, heat the oil over medium heat. Add the carrots, celery, and onion and sauté until soft, about 5 minutes. Add the Mad Dog 357 Habanero Pepper Puree and the remaining ingredients and simmer for 15 minutes. Serve in bowls topped with cheese and scallions.