Chicken Chili--ACC Championship Day! Freezes Well

We make this with ground beef sometimes, but we like the lighter version with chicken the best. This is one of Matthew's recipes. It calls for a pound and a half of ground beef if you choose to use that instead of chicken. Just brown your ground beef first and add about ten minutes to your overall preparation time.
This recipe takes about 45 minutes from start to finish.
We buy a cold rotisserie chicken and break it up.

3 pounds of rotisserie chicken
1 large chopped onion
3 tablespoons chili powder
2 tablespoons garlic powder
1 teaspoon of salt
1 tablespoon Sriracho
1 teaspoon dried oregano
1 pack of chili Texmex
1/2 teaspoon cayenne pepper
1 cans kidney beans
2 cans pintos
2 cans diced tomatoes
1 (14 oz) can Rotel
1 can tomato paste
1 (16 oz) tomato sauce
1 can of Coors Light
1 teaspoon Tabasco sauce
1 teaspoon sugar

Saute onion in dutch oven, then add chili powder, salt, oregano, cayenne, and Tabasco, mix well.
Dump all your other ingredients on top, except for the chicken, and bring to a boil. Add your chicken and lower the heat to medium-low to simmer, uncovered, for 30 minutes, stirring occasionally.
Season to your liking. If it is too hot for you and your family, just add a little sugar to cool it down.

It's a great chili on a rainy, ACC championship day! Since State is out, Go Devils!

Firecracker Shrimp

Matthew bought, not jumbo, not extra jumbo, but colossal shrimp at the fish market today.
He gives them an egg wash after they are deveined, puts a small amount of panko on each one, and gives them a nice sauté in olive oil.
He combines 1 tablespoon chili sauce, 2 tablespoons of cocktail sauce, and 2 tablespoons of remoulade sauce for a delicious appetizer or lunch with a salad. He sautéed eight shrimp today for the three of us. It was delicious.