Okay, it didn’t really win an award. But it should have.
I entered a giant crock-pot of this deliciousness into the Chili Cook Off at our church this morning. If I had to guess I would say the judges were chicken discriminators. The top 3 chilis all had beef in it. Hmph.
Not bitter, I swear.
I have to apologize for the lack of enticing photos. I made this so late last night and I was so wiped that I figured I would just get pics at the contest. I did manage to snap a couple right after I set up
But by the time I went to get a bowl, make it pretty with cheese and chives it was gone.
Not one drop left.
Take that judges.
See the mess on the sides? That’s because it simmered all night long. Mmmm.
I adapted my recipe from this one (her pictures kick my pictures in the pants I might add)
4 chicken breasts
4 cans of Great Northern Beans (15 oz cans – do not drain)*
1 Tbsp butter
1 chopped onion
10 garlic cloves chopped
1 Tbsp chili powder
1 Tbsp cumin
1 (40 oz) jar of 505 Green Chili (we get the 40 oz jar at Costco)**
Chicken Stock (enough to thin out the chili to your desired consistency – I use about 2 cups)
Get a stockpot of boiling water going and boil your chicken until it’s cooked all the way through. You can even boil from frozen. Shred the cooked chicken and set aside.
Meanwhile, melt the butter in a frying pan and add the onions. Cook until translucent and then add the garlic and spices. Garlic burns easily so watch to make sure you don’t overcook. In your crock pot (or stock pot if you don’t have enough time) use an immersion blender to blend up all 4 cans of un-drained beans.
Add the onion/garlic mixture, the shredded chicken, the green chili and from there determine the amount of stock you want to add. I left mine overnight in the crock pot (the setting was ‘low’ or ’10 hours’). If you’re cooking on the stove bring to a boil and then reduce to a simmer for as long as your family can wait!
Serves well with jack cheese and chives.
*I was trying to make enough to feed an army of people so I actually used 6 cans of beans and added a little more stock. As you can see in the photos my crock pot was FULL.
**If you don’t have access to 505 green chili you can substitute with plain green chilis and a jar of your favorite salsa (unless your favorite salsa is pineapple mango, that might not go over too well).
If you try this let me know how it turns out! Especially if you come up with a delicious variation of your own…