John’s Chicken Chili
This recipe has been evolving for years. Sometimes I make it in a crockpot, sometimes I make it “manually”. It’s tasty and quite healthy. This is the crockpot version. Measurements are inexact, so monkey with them yourself as needed.
4 teaspoons of chili powder
2 teaspoons of cayenne powder
2 teaspoons of fresh garlic
1 teaspoon of dried oregano
1 teaspoon of dried basil
1 teaspoon coriander powder
1 teaspoon salt
1 cooking onion, diced
1 tablespoon of oil
2 cups of sliced mushrooms
1 pound of chicken breast, diced to bite sized chunks
1 can of diced tomatoes
1 can of tomato or spaghetti sauce
1 can of red kidney beans
1 can of baked beans in tomato sauce
1 can of romano beans
Here’s the beauty of the crock pot version of this recipe.
Add all the stuff to the crockpot. Stir. Turn it on for 6 hours or so. Eat.
Other stuff to try
You can use pork tenderloin or steak instead of the chicken. You can use ground beef or pork or chicken. You can omit the meat altogether.
My mom adds vinegar to her chili. Not sure why, but she generally knows what she’s doing, that’s for sure. She also adds celery.
If you make this non-crockpot style, just use a big pot like a dutch oven or a stock pot or something similar. Brown the chicken in the oil with the onions, then add everything, bring it to a bubble and simmer for 20 minutes or so. The longer you simmer, the better it will be.