I’m a cheater.
Yep. At least I’ll admit it.
I’ve cooked this recipe before. (Back during one of my previous attempts to become a better cook.)
It’s a really great recipe from my friend Val at Val’s Gluten Free Favorites… so since I’ve done it before, I decided to tweak the recipe to my (and my family’s) tastes. Yes, this will be my first time varying from a recipe. We like our chili pretty hardy and with lots of spice, so I followed Val’s suggestions and added/altered to make that happen (and we don’t have to worry about gluten-free ingredients, so it makes it a little easier).
Here’s my version (the original you can find on the link above):
1 T olive oil
3 whole chicken breasts
salt & pepper to taste
2 onions, chopped
5 cloves garlic, chopped
2- 4oz cans roasted green chilies, drained
1 1/2 T ground cumin
1 T chili powder
3- 15 oz cans white beans, rinsed & drained
3 c chicken broth
1. Warm oil in a skillet over medium heat. Saute onions & garlic for 5 minutes.
2. Add onions & garlic into crock pot.
3. Add chilies, cumin, chili powder, chicken, beans, & broth.
4. Cover and cook on low for 6 hours, stirring on occasion.
5. Shred chicken with a fork.
6. Add salt & pepper to taste.
I swear every recipe I like has onions in it. This, of course, was no exception. I really wish I’d taken pictures of the cut onions the first time I made this chili, because, if I do say so myself, I am definitely getting better with my knife skills. (Though maybe not with my capacity estimation – this pan was a bit full…and I still had another onion to add.)
(Oh, and a side note question – why do some onions make you cry like a hysterical baby and others don’t?? I had two yellow onions, from the same store, same place, same day. The first one I cut no problem, and the second one I had to cut in four shifts because I couldn’t see any more. Please explain. Anyone?)
To add to making this recipe a bit more challenging, my lovely twelve month old decided to wake up and be hungry – right then! – for breakfast. So I fed him as I cut onions, heated them, and added all the ingredients to the crock pot.
I would just like to see Hubby try feeding a baby/toddler while cooking! It adds a whole new dimension to the process, let me tell you.
And that was it, for most of the day. A little over six hours later, I shredded the chicken, and we were ready to eat.
I topped it off with sour cream, jack cheese, and some fresh-cut cilantro.
Three out of four family members agreed (my four-year old is way too picky and he doesn’t really count) that it was delicious.
Hubby was even quoted as saying, “This is so good, I could swim in it.”