I had a request for something different, unique, unusual but tasty. So, I searched and found this chili recipe and I had never seen such a thing. I always thought chili had to be red. I always add a can of stewed tomatoes to my chili, so if it isn’t red, it must not be chili. And, of course it must be spicy!
Speaking of spicy, our son, that is always using us to taste his new recipes on, invited us over for a new dish he was testing. “It isn’t too hot,” he said. He lied! he had every kind of pepper he could think of and I’m pretty sure he invented some of them just to add to this Mexican meat loaf. Red, black, cayenne…you get the idea.
Anyway, this is different.
1 lb of Great Northern Beans that have been soaked
1 med. chopped onion
3 cloves of garlic, minced
2-4 oz. cans of green chilies
2 tsp of ground cumin
1 tsp of oregano
1 1/2 tsp of cayenne pepper
1/2 tsp of salt
2 lbs of boneless, skinless chicken breast
1-14 oz. can of reduced sodium chicken broth
1 cup of water
Put bean in a medium pan, add water, cover and bring to a boil. Reduce heat and allow to simmer for 20 minutes. Drain.
Cut chicken into one inch pieces, brown if desired.
Put all the ingredients into a crock pot, mix thoroughly, cover and cook on medium for five to six hours.
It sound Gooder’n Syrup. Von.