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Post by Aerosmith on Jan 22, 2007 14:26:12 GMT -5
I got this recipe from my sister. It's probably my favorite thing that she cooks, and she cooks a lot of really great stuff. I've got it simmering in my own kitchen right now, and it smells SO. FREAKING. GOOD. And it's so freaking easy! So I thought I'd share.  1 1/4 lbs boneless skinless chicken breast 1 med onion, chopped 1 med green pepper, chopped 2 14.5 oz cans stewed tomatoes (I use the Italian style with garlic and onions), undrained 2 15-16 oz cans chili beans in sauce, undrained 1 10 oz can enchilada sauce Ready? Spray slow cooker with cooking spray. Mix everything except the chicken in the cooker. Submerge the whole chicken pieces in the chili mixture. Cover and cook on low for 7-8 hours. Before serving, stir to break up chicken. That's it! It's really easy to dress up, too. I like mine really mild, with a big fat scoop of sour cream, a handful of cheddar cheese, and some crunched-up tortilla chips on top. My BIL likes it with chili pepper and jalapenos. It's hearty and filling, and reheats well. Mmmmm, I'm looking forward to dinner tonight. ;D |
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Post by Sheryl on Jan 22, 2007 14:42:48 GMT -5
That sounds great!
I have a recipe called Taco Junk that I got from AimeesAdventure.com. Similiar idea, only it is seasoned alittle different. Yummy and soooo easy. I think I will make this one soon - thanks!
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Post by qhaddict on Jan 22, 2007 15:02:36 GMT -5
Mmm, I'm going to have to try this...
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Post by DorothyB on Jan 22, 2007 15:54:36 GMT -5
chili beans in sauce? Is that the same thing as chili with beans??
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Post by ride4fun on Jan 22, 2007 16:51:29 GMT -5
chili beans in sauce? Is that the same thing as chili with beans?? I don't think so Dorothy. To me Chili with beans (like Hormel) usually has some kind of meat and is considered ready to heat N serve. Chili beans in sauce would be like Kuners chile (might say pinto) beans in chile sauce, and can be heat N serve for a vegatarian dish, but is usually just an ingredient in chile with tomatoes, onions, meat etc added in, but you don't have to add much if any chile powder since its already in there. |
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Post by Aerosmith on Jan 22, 2007 17:15:24 GMT -5
Ride4Fun is right--"beans in sauce" is just the beans, no meat, already cooked in the spices and ready to use. It'll say "in sauce" on the label so you'll know you're getting the right thing. They're usually packaged in hot, medium, and mild, so unless you like it REALLY hot, you don't need to add any more chili powder.
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Post by DorothyB on Jan 22, 2007 17:46:05 GMT -5
I've never even seen that before - I'll have to look for it and try this recipe
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Post by Mary Ann on Jan 22, 2007 19:00:48 GMT -5
Ohhhh, this sounds absolutely awesome!!! Thanks, Aerosmith!  |
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Post by Chrisnstar on Jan 22, 2007 20:11:53 GMT -5
sounds great!
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Post by cynthia on Jan 23, 2007 9:56:05 GMT -5
Dorothy,
Do you have a HEB near you? The Hill Country Brand Pinto Ranch style beans would work, or regular brand Ranch Style beans.
The HEB brand is a bit spicy compared to the Ranch Style.
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Post by Lindanshadow on Feb 14, 2007 10:20:52 GMT -5
The chili is a hit!!! Thanks for the recipe....keep them coming!!
Linda H.
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Post by Sheryl on Feb 14, 2007 11:49:01 GMT -5
That sounds really good. I probably make "southwest" or "mexican" style food 3 times a week. I worry about burning us out, but it is always so good!
My hubby burned us out on Italian food since that is what he makes all the time. I had to put a moratorum on pasta at one point. That is what they always have when I am not at home
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Post by Mary Ann on Feb 14, 2007 11:57:45 GMT -5
Okay, it's in the crockpot as we speak. Man, it sure filled the little one up!
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Post by Lindanshadow on Feb 14, 2007 12:15:13 GMT -5
You will love it! It doesn't really taste mexicanny (is that a word?) but has a different flavor than regular chilli. It also tastes great with sour cream on top!!
Linda H.
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Post by Mary Ann on Feb 14, 2007 12:59:26 GMT -5
Since I was starting to think it wasn't going to be 'mexicanny' (I loff your word!  ) enough for me, I added about a tablespoon of cumin and thyme, and two chopped chipotle peppers. Mmm, I really like their smoky taste! It can't be helped. I *try* to not tinker with a recipe, but it just happens anyway. |
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) enough for me, I added about a tablespoon of cumin and thyme, and two chopped chipotle peppers. Mmm, I really like their smoky taste!