Saturday, March 20, 2010

Four Bean (Chicken) Chili for a Crowd

Okay, we all know I don't write recipes.  I don't write a recipe blog. . . well because I'm not a chef.  Reese's always said when she was younger  . . . "You're a really good cooker, Mom."  So I can cook, I'm just not that great at it. . . . I'm just sayin'.


I LOVE, love, love to read all of YOUR recipes and even try some of them out from time to time.  But mostly I show them to my husband, because he LOVES to cook.  He would be an excellent chef.


ANYWAY!  This is the one recipe that everyone always asks me for after I make it.  I didn't make it up, I got it from a cookbook that I live by, The Dinner Doctor.  This is the recipe I love to give at Bridal Showers because all you need is a big pot and a can opener and you can impress your brand new in-laws.



You can see how much I use this recipe by the stains on the pages of this great cookbook.


4 cans (15 ounces each) beans of your choice (black, pinto, white and/or kidney), DO NOT DRAIN
3 cans (14.5 ounces each) Mexican-style diced tomatoes, DO NOT DRAIN
1 1/2 cups shredded cooked chicken, pork or beef
1 tsp. ground cumin
1 bay leaf
1/2 tsp. hot pepper sauce


1.  Place the beans and tomatoes with their liquid, chicken, cumin, bay leaf and hot pepper sauce, if using, in a 4-qt. saucepan and heat over medium heat.


2. Cook, stirring, until the chili comes to a boil, 4 to 5 minutes, then reduce the heat to low and cover the pan.  Let the chili simmer until it thickens and the flavors come together, 25 to 30 minutes, stirring occasionally.


3.  To serve, remove and discard the bay leaf.  Ladle the chili into serving bowls.


Okay, I use 3 large cans of cooked chicken, drained when I make this recipe.  If you use Rotel tomatoes, you can normally skip the hot sauce.  Sometimes I use the mild version of Rotel, if I am serving to a lot of kids.

I usually add shredded cheese and sour cream to the top after I put it in bowls, or at my house "DIY".

Enjoy.



Mrs. Claus

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