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Chicken Chili (or Chili without Sin) Recipe

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This recipe for Chicken Chili (or Chili without Sin), by , is from The Supron Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Steve and Kate Supron

Category:
Category:

Ingredients:  
Ingredients:  
Bones, skinned chicken breasts
Onions
Garlic
Olive oil
Chili powder
Ground cumin
Salt
Water

Directions:
Directions:
You will undoubtedly use more chili powder than you can imagine so have plenty on hand. We buy pint containers of chili powder instead of the standard size available at the grocery store. For a five quart batch we probably put in about a cup of chili powder, a table spoon or so of cumin, 2-3 lbs of onions, and 10 garlic cloves.

Chop up a ton of onions and mince allot of garlic (a food processor comes in handy here). Put the chicken through a meat grinder or shred it with the steel chopper blade in your food processor. Sauté onions and garlic in olive oil until clear. Add ground/shredded chicken, lots of chili powder, some ground cumin, salt, and a little water. The water will cook out but gives it the moisture it needs to cook. Let it simmer for thirty or forty five minutes (until chicken is cooked through), taste, adjust seasonings, and continue simmering. The longer it cooks the more the flavors come out.

Chicken chili goes well with a big pot of beans, grated cheese, sour cream or plain yogurt, sliced tomatoes, corn bread or tortillas, cole slaw, etc.

Personal Notes:
Personal Notes:
This is an adaptation of basic Texas style beef chili – no beans and not tomatoes. Complete Texas chili purists don’t even put onions in their chili but rather serve the onions and beans on the side. Steve generally makes a huge pot of it and we freeze it in quarts. The proportions are left up to your individual tastes.

 

 

 

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