Cafe' Latte

One our favorite places on earth is Summit and Grand Ave. in St. Paul.

First we had a fun family activity on Sat. in St. Paul.

Then we drove along the streets on Summit and Grand and looked at the beautiful old mansions.  And any time we get in a 10-15 mile radius of Cafe Latte, we're going to say "Since we are so close, we just have to stop by!"

We each ordered a piece of cake from their many cases of cakes and desserts to choose from.

Then when the storm hit yesterday, I said, "I am gonna make me some Cafe Latte Chicken Salsa Chili."

And then I did.

And then my kids did this:

And here is the recipe which is posted right on their website (do I hear an Amen! to that?!)
Cafe Latte Chicken Salsa Chili

Or if you don't want to click it, here it is:

Café Latte’s Chicken Salsa Chili

• 3 tablespoons olive oil

• 1 pound boneless, skinless chicken breast, cut into 1-inch pieces

• 1 1/2 cups chopped yellow onions

• 1/2 teaspoon crushed red chili pepper flakes

• 1 tablespoon minced fresh garlic

• 2 teaspoons minced fresh jalapeno chili peppers

• 1 1/2 cups chicken stock

• 3 tablespoons chili powder

• 1 can (28 ounces) whole tomatoes, undrained and broken up

• 1 can (29 ounces) tomato puree

• 2 cans (15 ounces each) dark red kidney beans drained

• 1 can (15 ounces) hominy

• 1/3 cup chopped fresh cilantro

• 2 tablespoons freshly squeezed lime juice

To make chili: Warm olive oil in a large stockpot over medium heat. Sauté chicken

until cooked. Add onions and reduce heat. Cook for 3 minutes or until onions are tender.

Add pepper flakes, garlic, jalapenos, chicken stock, chili powder, tomatoes and tomato

puree, kidney beans and hominy. Simmer for 15 to 20 minutes.

To serve: Add chopped cilantro and limejuice just prior to serving. Adjust seasoning to

taste. Top with sour cream, chopped red onions, grated cheddar cheese and tortilla chips