"Hunger is the best sauce in the world."--Cervantes

Mexican Chili Recipe

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This recipe for Mexican Chili, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Britni Reece
Added: Tuesday, September 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3-4 boneless skinless chicken breasts
1 can El Pato Mexican tomato sauce
1 can stewed tomatoes
2 tbsp taco seasoning

Directions:
Directions:
Put chicken in the crock pot. Sprinkle chicken with taco seasoning, then pour El Pato sauce and stewed tomatoes over the chicken. Cook on low for 4 hours. Remove chicken from crock pot, shred and then return to crock pot. Cook for another hour to allow the now-shredded meat to really absorb some of the sauce. When I serve this, I usually soften up some corn tortillas in a little bit of extra virgin olive oil on the stove, then put some of the meat mixture in and then top with cheese, sour cream and guacamole. You can also use for taco salad. Add homemade ranch dressing, olives and crushed tortilla chips.

 

 

 

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