Cold Snap Chicken Chili
 

1 pound dry pinto beans
1 whole chicken (or 4 boneless skinless chicken breasts)
3 cayenne peppers (optional)
1 medium onion, diced
Salt and pepper to taste
1 (10-ounce) can tomatoes with chilies (rotel)
1 (14 1/2-ounce) can petite diced tomatoes
1 (8-ounce) can tomato sauce
2 tablespoons chili powder or Creole seasoning
 
The day before the cold snap, soak pinto beans overnight. Early the next morning, cook beans according to package directions. Boil chicken with cayenne and salt to taste until done. Debone (or chop if using boneless, skinless breasts) chicken and return to chicken stock. Add chopped onions (I prefer to sauté them in butter, salt and pepper first), tomatoes, tomato sauce and seasoning. Add pinto beans (if they aren’t completely done, it’s okay as they will continue to cook with the chili) with juice. Cook, stirring frequently, over medium-high heat for 30 minutes then reduce to simmer. Simmer until done or as long as possible (even overnight). Add flour to thicken before serving, if desired.
 


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