Spicy chicken chili. Based on the Barefoot recipe, this recipe is just the right thing for a cool night. The chicken, breasts baked on the bone, is moist and flavorful, while the base is full of sweet bell peppers, spices, and tomatoes. I served this with fresh, hot cornbread to which I added a handful of shredded cheddar and a little smoked paprika. Spicy Chicken Chili 2 chicken breast halves, bone in (skin on or off) 4 Tbs olive oil 1 large onion, diced 2 cloves garlic, finely minced or grated 2 red bell peppers (or orange or yellow - I used one red and one yellow), bite-size diced 1/2 tsp chili powder 1/2 tsp cumin 1/2 tsp smoked paprika 1/4 dried basil (fresh is even better) salt and pepper 1 28 oz can of crushed tomatoes (I like the fire-roasted ones), including the juices up to 1 c of water (or beer) 1 link chorizo (pork or chicken), optional 1. With the oven preheated to 350 degrees, place the chicken on a foil-covered cookie sheet, drizzle it with 1-2 Tbs olive oil and salt and pepper, and bake for 30-45 min., til just cooked through. Remove from the oven and let cool. 2. In a large dutch oven, heat 2 Tbs oil over medium heat, and then add the diced onion. Let cook til translucent, 10-15 min. Then add the garlic and cook til fragrant. Then add the diced bell peppers, chili powder, cumin, paprika, and basil and cook for about a minute. Add the tomatoes, juices and all, into the pot, and let come to a boil. If the mixture seems very thick, add some of the water. Let the mixture simmer for 30 min. If using chorizo, add it (in one piece) to the pot now, making sure it is well covered by the tomato mixture. You'll want to pull this out just before you add the chicken, slice it up, and then re-add it to the rest of the pot. 3. In the meantime, take the chicken off of the bone and cut it into large chunks. After the tomato mixture has cooked down some, about 30 min., add the chicken to the rest of the chili. Re-add the chorizo at this point, if you're using it. 4. Let the chicken heat through, and serve hot with cornbread. Optional toppings include sour cream, cheddar cheese, jalapenos, and onions