But oh how I love Chili.
So I just have to share this one with you all! Cookies and Candy will be back next week!
My parents practically live off the stuff.
My dad doesn't cook much... but one thing he makes every week sometimes more, is a big batch of his chili.
Now we have this ongoing argument... that HIS chili is not chili at all... I think it is more of a soup if anything.
And he puts mushrooms in it... I'm not a fan. Mushrooms in chili just don't do it for me.
Though I do have to say despite the thinness and the shrooms it has great flavor.
Not too long ago I had a batch of MY chili (which kicks butt!) made up for when he came over to help me fix a lawn mower so I dished him up a hot bowl topped it off with lots of shredded cheese and the works.
He ate maybe... 1/2 of it and wouldn't finish it.
The man obviously doesn't know good food when it kicks him in the head. I think he wouldn't eat it just on principle and wouldn't admit that it was any good.... because according to him he makes good Chili!
I'm telling you my chili rocks!
Normally I do a traditional hamburg, black bean, pinto bean chili. But from time to time I like to use shredded beef, venison, chicken, or turkey.
This recipe can easily be adapted to any kind of meat you' d like or even if you want to switch up the beans.
Chicken White Bean Chili
6 slices of bacon
2 skinless boneless chicken breasts
1 28 oz can of crushed tomatoes
1 28 oz can of diced tomatoes
2 cans of white beans
1 tbs of olive oil
3 jalapeno peppers thinly sliced seeds and all
1 bell pepper ( I use red) diced
1 large onion (I use yellow)diced
1 bulb of roasted garlic (mash it with a fork)
1 8 oz can of corn
1 bottle of an Island Logger (or Mexican beer)
2 tbs chili powder
1 tbs cumin
1 tsp smoked paprika
1 tsp black pepper
2 tsp salt
2 tbs sugar
2 tbs worchestire sauce
Start off frying your bacon in a medium fry pan. When it is all nice and crispy remove from pan letting it cool on some paper towels.
In the same pan leaving your bacon drippings add in you chicken (cut your breasts into small chunks before frying) On high heat toss the chicken until it is lightly browned. Remove from heat.
In a large 6 qt or larger pot add in all of your diced veggies garlic and 1 tbs of olive oil. Saute until the onions are transparent.
Add in your cans of tomatoes, beans, bottle of beer and corn give a stir.
Let it simmer for 30 minutes on med/low heat.
Add in your chicken, spices, sugar, and worchestire sauce.
Simmer for another 30-60 minutes. When it it has thickened up it is ready to eat. The longer it cooks the thicker it will be.
Crumble in bacon just before serving.
Serve with what ever toppings your heart desires. Sour cream, cheddar cheese, sliced scallions, diced red onions, crumbled bacon, diced avocado... the options are endless!
How do YOU judge a good chili?
For me I like mine thick I like allot of beans, and if it makes my nose run (strange right?) it's a good chili. Why is it I get a runny nose when I eat spicy food.... I'm strange? or does that happen to other people?
This Recipe was linked at....