Winning chili recipes
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WHITE BEANS CHICKEN CHILI
Jutta Terrell, Two Hot Chicks
Best Theme Award
4 large chicken breasts (boneless)
12½-oz. chicken stock or broth
2 large bay leaves
4 medium chopped onions
4 tsp. ground cumin
2 large garlic cloves, chopped
2 small jalapeno peppers, chopped
1 envelope McCormick’s Chicken Chili Mix
2 large (12-oz.) cans northern white beans
Salt and pepper to taste
1 bunch fresh chopped cilantro
½ c. olive oil
Heat oil; add onions, garlic and sauté until soft, but not brown. Add cut-up chicken, chicken stock, peppers and all spices. Let simmer on low-medium heat for 30-35 minutes. Add beans and let simmer at least two hours or until chicken falls apart. Add more chicken stock if needed. Taste for salt and pepper. Add chopped cilantro just before serving. Serves 4-6. "Great dinner for a cold day when served with sweet cornbread."
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