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