This recipe is also from my mother! This chili reminds me of my days in high school when I ran Cross Country and every year my mom would make this at our state meets held in the KY Horsepark, it would always be in the month of November and it was always so comforting to have a heaping bowl of this after a long and hard run in the cold weather! Just the smell of this chili today brought back some nostalgia for me and remembering how much I miss this sport and my teammates!
What you will need:
2lbs. boneless skinless chicken breast, boiled and shredded
1 medium onion
1 large garlic clove
2 cans of white beans
2 cans of chicken stock/broth
2 small cans of diced green chilis
1 tbsp of cumin
1 tsp of chili powder
Pinch of crushed red pepper
Shredded cheddar cheese
Light sour cream
This chili is so easy to make and tastes amazing! Here is the how-to:
Boil a large pot of water and add the chicken. Boil for 20 minutes or until chicken is no longer pink. (the thicker the chicken breast,the longer it will take)
Once the chicken is cooked, put it to the side to cool. If there is some pink, that’s ok because it will cook in the crock pot!
While it is cooling, take your minced garlic and onion and saute it with some EVOO salt and pepper until the onion is translucent.
Next, shred the chicken using either your hands, or two forks. You want to shred it along the same angle as the chicken meat is. This makes it a lot easier for you. Once it is shredded, place it in the crockpot.
You couldn’t ask for an easier dinner! All that is left to do now is add the rest of the ingredients to the pot and mix everything together. Put the crockpot on LOW and you want to cook it for 6-8 hours, stirring occasionally throughout.
Once dinner is ready I like to add shredded cheese and sour cream! I also made Cornbread to serve with it, I use the JIFFY brand box, simple to make and so good with the chili!
I hope you enjoy this meal, and please take advantage of curling up on the couch with a hot bowl and watching some Football 🙂