Over the years of menu writing, I must have tested a hundred + chili recipes. Yes, I do like chili of all kinds. Tonight's Chicken Chili was one of those recipes when after two bites, we looked at each other and said. "Darn, this chili is really good."
When I was preparing it I was a little testy with the many ingredients. I was tempted to short cut and eliminate some of the spices and ingredients, but I perservered, thank goodness. The concoction was that good. I will file this one and make it again. Usually, I have to move on with recipes because I test so many. This week was a good one for recipes. Everything I made was quite good. That does not happen every week testing 4 to 6 recipes.
You can use white or dark meat, whichever is less expensive. I added a dollop of reduced-fat sour cream on top as a garnish and a squeeze of lime juice. There are no rules on these additions. Use any kind of beans you like. I used pinto and great northern, black beans would have been good, too.
Cooking on low. It makes about 8 cups.
Ready for the table (and your mouth).
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