Cold Snap Chicken Chili
February 14, 2019
Cold Snap Chicken Chili
Ingredients
- 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 can tomatoes with chilies 10-ounce, rotel
- 1 can petite diced tomatoes 14 1/2-ounce
- 1 can tomato sauce 8-ounce
- 2 tablespoons chili powder or Creole seasoning
Instructions
- 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 Cold Snap Chicken Chili recipe until done or as long as possible (even overnight).
- Add flour to thicken before serving, if desired.
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Notes
Looking for something to warm you up on a cold night? Check out this recipe in our Great American Cookbooks!