3½lbscooked skinlesschicken, cut into medium chunks
3Borden® Cheese Mozzarella String Cheesechopped ½ inch segments
18 oz pack Borden® Cheese Finely Shredded Four Cheese Mexican Shreds
green onion for garnishchopped
2tablespoonsdark brown sugar
In a small bowl, whisk together all of the seasoning blend ingredients and set aside.
In a heavy large pot, heat oil on medium. Add in flour and whisk continuously until the flour reaches a caramel brown.
Add in diced onion and bell peppers, and cook while covered for five minutes. Then add in chicken stock, kidney beans, tomato paste, Worcestershire sauce, canned tomatoes, canned jalapeños, hot sauce, seasoning blend and stir well. Cook covered for 5 minutes.
Use wooden spoon to scrape the bits on the bottom of the pot and stir. Stir in chicken and garlic, and reduce heat to low. Cook for 30 minutes covered.
Add in and submerge chopped mozzarella string cheese evenly spaced throughout the pot of chili. Increase heat to medium and cover the pot to allow the cheese to melt for 7-10 minutes.
Ladle chili into a large bowls and top with a generous portion of Borden® Cheese Finely Shredded Four Cheese Mexican Shreds and green onion. Serve warm.
Note: To get ooey gooey melted cheese on top of chili add bowl to the microwave on high for 20 seconds, then serve.