This is almost the exact same recipe I've been making for 20 years, except it calls for more broth & more cayenne than my old recipe. I definitely enjoy the little extra kick. I simmer the chicken in the broth until tender, then shred it. Then add all ingredients & simmer until desired consistency. I don't mush the beans like others, I prefer mine whole. I have thickened it with cornmeal, but usually just let the chili simmer until it has thickened on its own. If I don't have enough chicken stock, I've made it with half stock & half beer, which is also good. I melt about 1 to 1 1/2 cups of shredded cheese in the pot before serving, then crumble a piece of cornbread in a bowl, spoon up the chili, top with a little more cheese, a dollop of sour cream, & some sliced black olives - yummy!
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This is almost the exact same recipe I've been making for 20 years, except it calls for more...