We host an annual party every year called the Hootenanny. It is an old fashioned party filled with apple bobbing, sack races, tug o wars, and a petting zoo. But the best part hands down is the chili, soup, and dessert cook off. It’s serious business. There are judges, prizes, and a kids’ cook off to boot.
This is my prize winning chili recipe. You’ll especially love it during the fall and winter months.
- 1 lb. great northern beans or 6 cans beans
- 3 lb. chicken breasts
- 2 cups onions, chopped
- 6 garlic cloves, minced (cut down if you don’t like garlic)
- 2 cans chopped green chilies
- 2-3 tsp. ground cumin (to taste)
- 2 tsp. dried oregano
- 9 cups chicken stock
- 1 bottle of beer
- Sprinkling of red pepper flakes or cayenne (if you want some spice)
- 1 bunch cilantro, chopped
- 2 cup Monterey jack cheese
- 1-cup cheddar cheese
- Optional condiments: sour cream, pico de gallo or salsa, olives, tortilla chips
- Place bean in a pot and cover with cold water. Soak overnight.
- Drizzle the chicken with olive oil, sprinkle with salt and pepper, and roast for roughly 20-30 min. at 425 degrees (check it).
- Cool and cut into cubes.
- Drain beans and set aside.
- Sauté onion until translucent in the pot where the beans were soaking. Add garlic and the spices. Stir for 1 min. or until the garlic is translucent and the spices “bloom.”
- Add the stock and cook for 4 hours or until the beans are tender (if you used can beans, you can skip to the next step).
- Add the beer and chilies and let simmer for 20-30 min.
- Add 1 cup of Monterey Jack to the pot and let melt.
- Serve with the condiments and the rest of the shredded cheese.
This is part of the “Treat Your Family Like Guests” series.