Every year at our church we have a chili cook off. A few years ago I decided to enter...and I got the Grand Champion award. What a surprise! It is a really good chili recipe. Not a hot chili (but that can be changed by ingredients you put in if you want it hotter), but very nice flavors. Hope you enjoy it.
This recipe is set for using a slow cooker. Can be modified for making on the stovetop.
3 cans white Great Northern bens, drained
2 c shredded cooked chicken
1 c finely chopped onion (or equivalent to onion powder-which is what I use)
1/4 t garlic powder
1 4oz can chopped green chiles
1 T ground cumin
1/2 t salt or 1 chicken flavored bouillon cube
2 cans chicken broth
1. Place all chili ingredients into a 4 1/2 to 6 quart slow cooker. Stir to combine.
2. Cover and cook until the ingredients have cooked down and the liquid has thickened (4-5 hours on high or 8-10 hours on low).
3. Spoon the chili into bowls and garnish with your choice of toppings: sour cream, cilantro, lime wedges, monterey jack cheese. You may serve with tortilla chips or cornbread.
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