"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken and Corn Chili Recipe

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This recipe for Chicken and Corn Chili, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Glynn Bourque - HFE
Added: Wednesday, February 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 skinless, boneless chicken breast halves
16 oz. salsa
2 tsp. garlic powder
1 tsp. ground cumin
1 tsp. chili powder
season to taste (salt/pepper)
1 (11 oz.) can Mexican-style corn
1 (15 oz.) can pinto beans

Directions:
Directions:
Place chicken and salsa in the slow cooker the night before you want to eat chili. Season with garlic powder, cumin, chili powder, salt and pepper. Cook 6 to 8 hours on low setting.

About 3 to 4 hours before you want to eat, shred chicken with fork. Return meat to the pot, and continue cooking. Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
12 hours
Personal Notes:
Personal Notes:
This recipe is made for the use in a crook pot but can be cooked in a regular pot indoors or outdoors with a little change to some of the steps.

 

 

 

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