Chicken Chili
The other night listening to the news I heard a disturbing fact that not only is the price of milk going to rise because of the demand in China, but that the price of beef is going to sky rocket out of sight soon. So I started to readjust my mind set and decided to convert a few recipes I have to other forms of meat to see if they would work as well.
Chicken Chili works just fine, for a complete meal I serve it with rice and leave the mixture a little more liquid. I also add beans, a complete no-no to the chili snobs, but I don't care. This recipe is fairly inexpensive and will, with the rice, serve 4.
The great thing about this recipe is it works really well in a slow cooker.
One the most important parts of a good chili recipe is to use a good chili powder, I don't usually endorse, but Bruce foods Mexene Chili Powder Seasoning, does give this recipe a nice kick
Directions
- In your slow cooker place all the ingredients except for the cilantro, chicken, and beans, set on high, cover and let cook for 4 -5 hours.
- 1 hour before serving add the chicken to the pot stir to combine and cover.
- 30 minutes before serving add the cilantro and beans.
- Serve over rice or wide noodles for a great meal.
- Offer toppings if you want like grated cheese, onion, sour cream.
- If you want a slightly drier chili use only half the stock or before adding the stock, cook the other items for about 15 minutes and add 3 Tbsp flour and stir until flour is totally combined then add stock and cover.
- You can also grill or pan saute the chicken to brown it before cutting into small pieces, if you do add the chicken with the beans and cilantro.