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I'm a self proclaimed chili-making expert. I grew up eating the basic, homestyle, ground beef & beans chili. It was good, if you added enough cheese and some crackers.
Then I went to college, joined a sorority, where we had our own cook who introduced me to a different kind of chili - thanks, Judes! Chili with chicken?? & flavor?? Who knew?!
Since getting married, I've thrown together a couple of different chili recipes using chili. I love it. My husband loves it. His friends love it. My friends love it. Hence... chili expert.
It's the best when you add a dollop of sour cream, some shredded cheese, & Chili Cheese Fritos. Definitely doesn't emphasize whole food nutrition. BUT... since I've started leaving those toppings out of the equation.. I've realized... it's still pretty dang delicious. & a whole lot healthier.
I make it slightly different every time, but wanted to share my basic ingredients. You can add extra veggies, more chicken, different meats, less beans, different kinds of beans... whatever your taste buds desire. I alternate between a tomato base or a broth base. Sometimes I add only chili powder, but I might add taco seasoning. (Make sure you read labels for scary chemical additives... the cleaner the ingredients, the more readily they are processed by our bodies - seasonings included!
I'm not sure I've ever actually given my secret recipe away... but here goes.
- 2-3 boneless, skinless chicken breasts
- 12 oz. tomato sauce
- 5 cans of beans, drained (black beans, kidney beans, garbanzo beans, pinto beans, etc.)
- 12 oz. Rotel chilis (we prefer hot)
- 4 oz. jalapeno peppers, chopped
- 12 oz. water (more or less to desired thickness)
- 1/4 c. chili powder (more or less to taste)
Cook chicken thoroughly in a slow-cooker crockpot with can of Rotel. Shred once cooked completely. Add beans, sauce, jalapeno peppers, water and chili powder. Heat on low for 2 hours, stirring occasionally.
*Daiya brand shredded cheese is a good option if you were raised a cheese-lover. I prefer this one.
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