Monday, January 06, 2014

Spicy Chicken Chili

I haven’t made this yet, but KC really liked it from a church dinner, so I asked for the recipe and thought I’d put it here so I won’t lose it when I get ready to try it out. I’ll have to figure out a way to shrink it, or else I’ll have lots to freeze for future meals…lol!

1 lb pack of Great Northern Beans (dried)
1 lb pack of Red Beans (dried)
1 lb pack of Navy Beans (dried)
8 Chicken Thighs
2 Chicken Breasts
5 medium potatoes
2 large red onions
1/2 package baby carrots (sliced)
4 celery stalks
1 bell pepper
Hot Pepper (optional depending on desired heat)
Hot Sauce (optional depending on desired heat)
6 cloves of garlic
1 Tbsp cumin
1 Tbsp black pepper
1 tsp cayenne pepper
1 Tbsp Worcestershire sauce

Put all beans in crockpot and cook until about 3/4 way done. Season with salt, pepper, & garlic.

Put chicken thighs & breasts in separate pot and season with salt, pepper, cumin, and 3 of the cloves of garlic.

When chicken is done, remove from broth, debone & chunk chicken to add later.

Use 1/2 – 3/4 of broth to cook vegetables.

Take broth and veg mix, add chicken and beans. Mix all together. Add remainder of spices and hot sauce if desired.

Let simmer approximately 1 hour to mix flavors. Add additional broth or bean juice to achieve desired consistency.

Serves 20-25

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