Gwrra chili entry (winner)

1 servings

Ingredients

Quantity Ingredient
For those people who don't consider beans in chili 'proper', you can
Leave them out of this dish and it still is excellent!!
6 eaches Frozen, skinless, boneless chicken breasts
2 tablespoons Chicken boullion powder
1 quart Water
2 tablespoons Olive oil
3 mediums Onions, chopped
28 ounces Red kidney beans, rinsed and drained (2 - 14oz cans)
14 ounces Pork and beans
1 large Red pepper, chopped
1 medium Green pepper, chopped
38 ounces Canned tomatoes, chopped, with liquid (2 - 19oz cans)
11 ounces Tomato paste (2 - 5-1/2oz cans)
6 ounces Chicken stock (from cooking breasts)
3 tablespoons Parsley
1½ teaspoon Cilantro (mexican)
1 teaspoon Garlic
2½ teaspoon Cumin
3½ teaspoon Chili powder
2 tablespoons Hot pepper sauce (watkins inferno sauce)
½ teaspoon Salt
¼ teaspoon Mexican pepper blend (watkins)
½ teaspoon Sugar

Directions

Mix 2 tbsp chicken boullion powder with water. Add frozen chicken breasts and bring to boil. When chicken breasts are just done and have plumped up, drain, saving some of the chicken stock. While draining and cooling, saute the chopped onions in the olive oil until just tender. Add chopped green and red peppers and saute about 3-4 minutes. Turn heat down to low. Slice the chicken breasts into chunks and add to pot. Add the drained beans, pork and beans, and spices. Simmer for about 10-15 minutes. Serve with sourdough bread or buns. Origin: Sharon Stevens (original recipe) Shared by: Sharon Stevens, March/94

Submitted By SHARON STEVENS On 03-14-95

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