Chicken Chili

This one started out with one of Sam The Cooking Guy recipes that I found about 2005 or so. (www.samthecookingguy.com) That guy is really a great cook! It was so simple, so delicious and tasty that I was able to make it in a hotel room and impress the hell out of everyone at the pot luck dinner. I made it the way Sam intended about 1 time and then I started adding my own stuff to it so now, I am not sure Sam would recognize it. But I like to think he would ask for a second bowl. It is really good. I like to serve it with fresh, hot, sweet corn infused cornbread with butter. Yum!

 

Ingredients

1 Rotisserie Chicken from the grocery store
1 Sweet Yellow Onion – chunked
1 can Pinto Beans
1 can Black Beans
1 can Great Northern Beans
1 4-6 oz can diced green chillies
1 can Dark Red Kidney Beans
48 oz of chicken broth
3 Tbs unsalted butter
.5 tsp cayenne pepper
1 tsp Oregano
salt and pepper to taste

Directions

  1. Allow the Grocery Store Chicken to cool. Remove chicken meat and discard the skin and bones. Chunk the chicken meat.
  2. In a large pot on medium heat, sweat the onions, garlic in the butter until the onions are clear.
  3. De-can and drain all the beans in a colander and rinse completely
  4. Add beans, oregano, cumin, cayenne to pot and cover with chicken stock.
  5. Stir well and bring to a brisk simmer. Add water to get to your favorite consistency.
  6. Taste and add salt and/or pepper to taste
  7. Remove from heat and serve in large bowls with large spoons

Don’t forget the Cornbread!!!