TBR Thursday: It’s National Chili Day!

White Chicken ChiliWhy it is National Chili Day, I have no idea. But the Internet says so, so it must be true.

Therefore, in the spirit of the holiday about one of my favorite winter foods, here’s my favorite chili recipe. I just had it last week, in fact. I make mine in a slow cooker, so I can throw it in there and forget about it until dinner time, but it can also be done stovetop:


4 skinless, boneless chicken breasts
2 cups finely chopped onion
1 Tbsp minced garlic
2 Tbsp taco seasoning mix (any brand will work)
8 oz. jar of salsa verde (green salsa–I get the mild)
2 16-oz cans cannellini or white kidney beans, rinsed and drained
14 oz. chicken broth

My instructions (EASIER!)
Thrown all ingredients in slow cooker and cook for 4-5 hours on high. Shred chicken and add back into chili; chicken should be falling apart and shred easily with a fork. Serve with sour cream and dried shallots.

Alternate instructions: Cut chicken into bite-sized pieces and sear over medium heat on stovetop. Add broth and 1 TBSP olive oil and cook until chicken is brown and cooked through, stirring frequently. Transfer into a large Dutch oven with onion and saute until onions are golden. Add garlic and saute until done. Stir in remaining ingredients and cook 10-20 minutes over low-to-medium heat, stirring frequently.

Makes 8 one-cup servings.

Are you a chili fan? Do you have a favorite recipe or chili ingredient? Comment for a chance at a box o’ TBR books!

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About Suzanne Johnson

Author of urban and paranormal fantasy and romantic suspense, currently living in Auburn, Alabama. Author of the Sentinels of New Orleans series (Royal Street; River Road: Elysian Fields, Pirate's Alley, and Belle Chasse (Nov 2016). Writing as Susannah Sandlin, she is the author of the Penton Legacy series (Redemption; Absolution; Omega; Storm Force; Allegiance); The Collectors series (Lovely, Dark, and Deep; Deadly, Calm, and Cold); and the upcoming Wilds of the Bayou series (Book 1, Wild Man's Curse) releases April 2016).

16 thoughts on “TBR Thursday: It’s National Chili Day!

  1. Chili Serves 8

    1 tablespoon oil – EVOO
    2 onions, finely chopped
    6 cloves garlic, finely chopped
    2 pounds ground sirloin
    Enough flour to thicken mixture
    1 6-ounce can tomato paste
    28 ounces water
    28 ounces canned crushed tomatoes
    28 ounces kidney beans, drained

    Place a large pot over medium-high heat and add oil. Add the onion and cook until it softens, about 5 minutes. Add the garlic and cook for 1 minute more.

    Add the chopped sirloin and cook, breaking up the sirloin, until all the pink is gone, about 5 minutes more. Add the flour [enough to thicken].

    Add the tomato paste and cook, stirring often, for 1 minute.

    Add the water and tomatoes, bring the liquid to a boil. Reduce the heat to medium-low, cover, and simmer the chili for 1 hour, stirring every 20 minutes or so to keep the bottom from scorching.

    Add the kidney beans and simmer for 10 minutes more, stirring often.

    Chili Tips

    Always try to make chili a day in advance. Some mysterious transformation takes place while the chili pot is in the fridge overnight. The flavor intensifies and the consistency becomes, well, more chili-like. That also means if you are letting it sit overnight you don’t have to cook it until it’s thickened up. That will happen as it rests in the fridge. Leave a little more liquid in the pot than you think necessary.

    Add the canned beans during the last 20 minutes of cooking. Since they are already cooked, if you put them in the pot when the chili first begins simmering, by the time it’s ready the beans will have lost their bean-ocity and will have turned to mush.

    Be sure to stir the chili often when you are reheating, so you won’t scorch the bottom. This is especially true if you are adding it cold to the pan.

    You might as well make a double batch while you’re at it. No reason not to. Just freeze half and it’ll be ready for the next tailgate.

    • Yum, Roger–that sounds like a great one. That one would adapt well to a slow-cooker as well. I’d probably go ahead and soften the onions and garlic and brown the meat first, then dump it in the pot and go. I use an Instant Pot instead of a crockpot, so I can sear in that as well, then just switch it from sear to slow cook. Four hours on high and the beans don’t lose their bean-ocity (LOL, I love that!).

      Another chili tip–a dollop of sour cream and a little shredded cheese and shallots on the top would be GREAT on this chili.

  2. I like chili. One of my favorites is Rachel Ray’s Moroccon style chili. I make it with ground turkey instead of lamb. Leaner and less expensive.

  3. My mom has an awesome sweet chili recipe that is SO easy even I can make it.

    1 lb ground beef (substitute tofu, if you like)
    1 cup of ketchup
    1 cup of brown sugar
    1 full can of baked beans (I use the maple ones, but you can use whichever you like)

    Ta Da! Chili.

  4. Chili is a big thing here in Asia. I’m not that big of a chili fan, but I do love my curries and spicy snacks. One of the local favorites in South East Asia (well, or Singapore and Malaysia at least) is Assam fish curry. We usually use it with fish head, and I think the instant powder for the gravy is available in the US and Canada at your local Freshcos under the Asian food section, but I’m not too sure.

  5. I can eat chili year around.. mine is nothing special just hamburger meat, chili powder, tomatoe juice, and beans… oh and cheese

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