Chili is one of those  meals that taste good any time of year.  Way back in the day (circa 1904~ish), Chili “Joints” were referred to as Chili Parlors.  How fancy (even a bit hoity toity perhaps?).  I envision patrons having their evening meal there, all dressed up  (which I believe they did on a daily basis anyways).  Everyone dressed for dinner it seemed~men donning their best suits and women with their bustles and parasols.  As Joe and I say, eating is an event, so why not go all out for such an event at “The Parlor”?  We, however, do not dress for dinner.  Unless it’s date night, and no, I do not wear my bustle~it’s a bit cumbersome: defined as ‘large or heavy and therefore difficult to carry or use’~no thank you.  Bless those poor women’s hearts.  All in the name of vanity/beauty.  And to say “we will be dining at the Parlor this evening dahhhling”  just sounds fun.  But, as I have said before, I believe I was born in the wrong era.

So back to chili.  Joe makes an AMAZING all meat chili, which we will be sharing down the road a bit.  We love chili of any kind.  It’s an easy dish to throw together with things you probably have right in your pantry.  And it makes great leftovers.

Chicken Chili is a nice change from the norm.  I have switched it up many times, depending on what sounds good to me at the time.  This is a great, simple, straight forward recipe that is easy and makes a nice big pot full.  We love ours with greek yogurt and a little shredded cheese.  And leftovers are always welcome in our house.  So, grab a bowl and spoon , sit back and enjoy! No bustle required…

Sláinte!

Chili is one of those  meals that taste good any time of year.  Way back in the day (circa 1904~ish), Chili “Joints” were referred to as Chili Parlors.  How fancy (even a bit hoity toity perhaps?).  I envision patrons having their evening meal there, all dressed up  (which I believe they did on a daily basis anyways).  Everyone dressed for dinner it seemed~men donning their best suits and women with their bustles and parasols.  As Joe and I say, eating is an event, so why not go all out for such an event at “The Parlor”?  We, however, do not dress for dinner.  Unless it’s date night, and no, I do not wear my bustle~it’s a bit cumbersome: defined as ‘large or heavy and therefore difficult to carry or use’~no thank you.  Bless those poor women’s hearts.  All in the name of vanity/beauty.  And to say “we will be dining at the Parlor this evening dahhhling”  just sounds fun.  But, as I have said before, I believe I was born in the wrong era.

So back to chili.  Joe makes an AMAZING all meat chili, which we will be sharing down the road a bit.  We love chili of any kind.  It’s an easy dish to throw together with things you probably have right in your pantry.  And it makes great leftovers.

Chicken Chili is a nice change from the norm.  I have switched it up many times, depending on what sounds good to me at the time.  This is a great, simple, straight forward recipe that is easy and makes a nice big pot full.  We love ours with greek yogurt and a little shredded cheese.  And leftovers are always welcome in our house.  So, grab a bowl and spoon , sit back and enjoy! No bustle required…

Sláinte!

Chicken Chili

Print Recipe

Hearty and delicious, this meal will feed many and please everyone!

Servings	Prep Time
8 People	10 Minutes (if using pre~ cooked chicken)

Cook Time

45 Minutes

Servings Prep Time 8 People 10 Minutes (if using pre~ cooked chicken)

Cook Time 45 Minutes

Chicken Chili Print Recipe Hearty and delicious, this meal will feed many and please everyone! Servings Prep Time 8 People 10 Minutes (if using pre~ cooked chicken) Cook Time 45 Minutes Servings Prep Time 8 People 10 Minutes (if using pre~ cooked chicken) Cook Time 45 Minutes

Ingredients

• 48 oz Great Northern Beans (do not drain)
• 1 Tablespoon olive oil
• 1 teaspoon garlic (minced)
• 1 medium onion (chopped)
• 32 oz chicken broth
• 8 oz Green Chiles
• 1 teaspoon Cumin
• 1 1/2 teaspoons oregano
• 1/4 teaspoon Cayenne Pepper
• 1 teaspoon Chili Powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 cups cooked chicken (shredded or cubed)
• 1 small bag tortilla chips

Servings: People

Instructions

1. In medium stock pot, sauté garlic and onion in olive oil for 4-5 minutes, until onion is slightly translucent.
2. Add beans and all remaining ingredients except tortilla chips. Stir well. Bring to boil, then reduce and simmer for approx. 45 minutes.
3. In soup bowl, add crushed tortilla chips and ladle chili over. Garnish with sour cream/greek yogurt and shredded cheese.

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