Sunday, November 2, 2008
First of all, I don't know who Jason is, but he makes some good chili. Here's what you need:
2 tbsp olive oil
3 c cooked, shredded chicken
2 onions, chopped
4-5 cloves of garlic, minced
1 small can of chopped green chilies
juice of 1-2 limes
2 tsp cumin
1 tsp ground coriander
1 tbsp chili powder
salt and pepper to taste
3 cans of white beans, drained and rinsed
1 can of black beans, drained and rinsed
4 cans of chicken (or vegetable) broth
1/2 c chopped cilantro, plus a little more for garnish
1 1/2 c frozen corn
hot sauce (optional)
shredded Monterrey Jack cheese
Cook chicken breasts, cool, and shred by hand. (I cooked mine in a crock pot with a little water and taco seasoning on low for about four hours.)
Chop onions. Saute in pan with green chilies until soft. Add garlic, saute for a few minutes. Add dry spices, stirring until distributed evenly.
Add chicken broth, beans, corn, cilantro, and chicken. Add hot sauce if the chili powder didn't make it spicy enough for you (I added some Tabasco sauce to mine).
Simmer gently for a few hours. Toss in a handful of cheese. Add a bit of cilantro and a little more lime juice right before serving.
Serve with Jack Cheese, cilantro, lime wedges, avocado, and tortilla chips (and we had a little sour cream with ours as well).
If you want a pdf version you can print, click here.
Recipe compliments of Cathy Zielske.