Ahhh, it’s fall time again. The time for hot apple cider,
pumpkin carving, hay rides, and haunted houses. This is also the time when a good
stew on the stove smells (and tastes) just right. I love fall!!
A couple of weeks ago, my family went on a quick little weekend
trip to Kelley’s Island. Our home away from home. We love it there! There is a
dreamy quiet quality the island brings to our lives. The island itself is very
laid back and easy going. That’s why we love it. We get the chance to slow
down, enjoy one another, and listen to the water sweep the shores.
On Friday night, since we traveled most of the day, I was
not about to cook. So my husband took us to Docker’s for dinner. It’s a little restaurant/bar
on the south side of the island, with plenty of dockage for boats (hence the
name). We had never ate there before and we are always out to try new places. Since
it was starting to get a little chilly out, and we were sitting out on the back
deck, I decided on a cup of chicken chili.
Now, mind you, I am a huge chili fan. I love chili. I could eat chili every day in the fall. There’s
just something about it that makes me warm and happy. And of course a little
gassy, but that’s another blog post. But I had never had chicken chili. I thought
to myself, “well you love chicken, and you love chili, how bad could it be?”
Boy was I in for a surprise.
I fell in love. It was absolutely delicious. I wished I had
asked for a bowl instead of the cup since I cleaned that cup with my tongue (I’m
not joking). It was just the right amount of everything. The perfect amount of
chicken. The perfect amount of tomatoes. It. Was. Perfect. And since that
night, I have been trying to come up with my version of that perfect chicken
chili.
Now let me say this, the recipe below is close to what I had
devoured. However, I still have some tweaks to do. And when I do, you betcha I
will update all of you. So stay tuned!
Close to Perfect Chicken Chili
3-4 cups of shredded chicken (I bought the rotisserie chicken
at Sams Club and shred it that way, so much easier and faster)
1 chopped onion
1 chopped green pepper (optional)
1 can black beans
1 can chili kidney beans
1 16 oz. tomato sauce
1 can chili tomatoes
1 bag frozen corn
1 package taco seasoning
1 tbsp chili powder
1 tbsp cumin
To make in a crockpot:
1.
Throw everything in together and cook on LOW for
10 hours or High for 6 hours. Stirring occasionally.
To make on stove:
1.
Throw everything in together, bring to boil, and
then turn to low and let simmer for hour. Stir occasionally.
