Après Ski Red Chicken Chili

Ah, there’s nothing better than coming home to a steaming pot of chili after an epic day on the mountain. But here’s the problem. If everybody goes skiing, who’s doing the cooking?

This delicious chicken chili recipe solves the dilemma by letting you stew your chicken and prep your (very few) ingredients on Friday night. On Saturday evening, all that’s left is a little assembly, some simmering and voilà — a big pot of authentic Mexican Red Chicken Chili. Be sure to have fresh flour tortillas on hand for dipping.


5-6 lb. roasting chicken
3 large onions
2 celery stalks
2 carrots
4 cloves of garlic
½ cup mild red chile powder (fresh, authentic Mexican brand preferred)
1-1/2 c. flour
½ tsp oregano
Olive oil
Freshly ground black pepper
Flour tortillas

Place chicken, one halved onion, celery and carrots in a large stockpot. Cover with water, lightly salt and bring to boil, then turn down and low-simmer for two hours. Remove chicken and refrigerate. Strain stock, discarding vegetables, and refrigerate overnight in one or two large pitchers. Coarsely chop two remaining onions, mince garlic and refrigerate. Once the chicken has cooled, de-bone and dice coarsely.

The next day, skim fat from chicken stock and place in a measuring cup. Add enough olive oil to equal 1-1/2 cups.  (You may also discard the chicken fat and just use olive oil.) In a large stockpot, sauté onions and garlic in fat/oil until onions are translucent. Add flour and stir until completely smooth and bubbly. Cook for two minutes. Stir in chile powder and cook for 1 minute, careful not to burn. Add one gallon of stock, diced chicken, oregano, and salt and pepper to taste. Increase heat and stir frequently until chili is simmering. Simmer for at least ten minutes until thickened. If you want thicker chili, use flour and cold water to make a thin paste and stir into chili.

Favorite Eateries Neighboring Solterra

Located within minutes of too-many-to-count delectable restaurants in Lakewood, Golden, Morrison, Denver and other nearby communities, we asked our Facebook friends to tell us where they love to dine.

Frijoles Colorado Cuban Café in Lakewood. For an affordable taste of Old Havana in Colorado, Frijoles is a family-friendly spot offering breakfast, lunch and dinner. Daily specials and deals make this eatery a must, dine-in or take out.

Blue Cow Eatery in Morrison. “Everything from malts to margaritas!” A friendly, comfortable breakfast/brunch/lunch/dinner spot celebrating 20 years of serving fine food. Make sure not to miss the al fresco dining on its riverside patio along Bear Creek.

Beso de Arte in Morrison. This upscale Latin bistro, translated from Spanish to “Kiss of Art,” is situated in a circa 1873 building with a bold art deco interior. The lunch and dinner menus highlight cuisine from Spain, South America and North America (Mexico & Tex-Mex).

What are your favorite places to dine near Solterra?

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Restaurant Recommendation: 240 Union

Just ten minutes from Solterra, 240 Union can easily become a good habit. The only thing more enticing than the proximity is the menu, a mouthwatering fusion of traditional and nouveau inspirations. Take the Angus rib eye with bacon-lobster-tomato potato salad. Or the swordfish with avocado, lump crab and orange–chili vinaigrette.
Hungry yet? You’ll find this delightful eatery at 240 Union Boulevard in Lakewood. And at 240union.com. Reservations can be made at 303-989-3562.

That’s our opinion but we’d love to hear from you. Share your restaurant review with us on our Facebook page. And cheers!