Mango Habanero Chili

Yesterday, I made Chicken Marsala Stew,  Even though it's summertime, and the weather is super hot. 

The heart wants what the heart wants.

Even though these recipes make me think wintertime-cozy-in-the-house-on-a-bitter-night kind of atmosphere, I never do things in the traditional way.  Therefore, I picked the start of summer to start craving stews and chilis.  

In my garden, I've got habaneros growing.  They won't be ready for another month or so, but that doesn't mean I'm not craving them already.  So, I had to go out and buy a few peppers to get me through until my homegrowns are ready!

I love the combination of mango and habanero, and making a chili with these two flavors is absolutely amazing.  Plus, I love the idea of throwing everything in a crock pot and letting it go for a few hours while I do absolutely nothing out in the sun all day!

However...

If you're going to eat this in the summertime like me, get your A/C cranked now because even if you love being out in the sun, you're going to want to enjoy this spicy meal in a cool place!

 

Mango Habanero Chili

 

2 cups Mango Habanero Sauce

3 lb. chicken breasts

1 15.5oz. can pinto beans, rinsed and drained
1 15.5oz. can black beans, rinsed and drained

5 cups mango chunks
2 white onions, sliced

2 tbsp minced garlic
1-2 habanero peppers, seeded and minced
1 12-ounce bottle of beer (your choice)

2 chicken buillion cubes
1 teaspoon ground cumin

Salt & Pepper to taste

Combine all ingredients in a crock pot and cook on low setting for 6-8 hours.

Occasionally, stir chili and use a fork to shred the chicken in the chili.

Garnish with tortilla chips, sour cream and green onions as desired.