Why 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!