Jackie's Chicken Chili
1 1/3 Cup dry Norther Beans
1/3 Cup dry Kidney Beans
Prepare beans according to package directions
2 cans diced tomatoes
1 large white onion, chopped
1/2 - 1 can corn
1 - 2 large chicken breast
1 12oz. can beer
mustard powder
garlic salt
cayane pepper
ground cumin powder
tobasco sauce
-Place chicken in microwave safe dish. Pour 1/2 of the can of beer on the
chicken breast then sprinkle enough garlic salt and cumin on the breast to
cover one side of the breast.
-Cook the chicken breast in the microwave for 20 minutes flipping it after 5 minute
intervals.
-While chicken is cooking, place onion, corn and tomatoes in a large pot with your
prepared beans. Mix well.
-When chicken is done, drain juices and shred the chicken with a fork. Add shredded
chicken to the pot with the other ingredients.
-Add the other 1/2 can of beer to the pot.
-Sprinkle mustard powder into the pot. Approximatly 1 1/2 tsp.
-Sprinkle garlic salt into the pot. Approximatly 1 tbsp.
-Sprinkle cayane pepper into the pot. Approximatly 1 tsp. or more if you like
it really spicy.
-Sprinkle cumin powder into the pot. Approximatly 2 tbsp. this is used in place
of chili powder so if you want it flavorful, use a lot.
-Shake in about 5 drops of tobasco sauce and mix all seasoning into the other
ingredients well.
-Bring the chili to a boil and then reduce the heat and let it simmer for 1-2 hours.
-Serve the chili with crumbled tortilla chips, shredded cheddar cheese and a dollop of
sour cream.
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