Friday night I came home with First Prize in a Chili Cook-Off!
Okay, so it was only the annual church Halloween Trunk-or-Treat and Chili Cook-Off, and this was my big prize, but isn’t he cute!
I actually tried a new recipe, created on the fly that same day, so I am glad that it turned out edible!
Earlier in the week I had cooked a bunch of chicken in my crock-pot for some enchiladas that I wanted to make. And if I’m going to go to the trouble to shred chicken, I’m going to shred A LOT of it. Freezer bags are my best friend! So I had lots of extra shredded chicken on hand. (This would also be a great meal for leftover chopped Thanksgiving turkey)
Since I knew I was going to use the chicken in Mexican dishes, I filled my crock pot with trimmed chicken breasts and poured on about one cup of salsa. Then turned it on low and forgot about it for the rest of the day.
Perfect shredded chicken by early afternoon!
I used several different kinds of hot peppers in this chili: jalapeno, hot banana peppers, and chipotle peppers in adobo sauce. The jalapeno and banana peppers I roasted first. I love the flavor of chipotle peppers, but I never use a full can.
So thanks to my friends the freezer bags, I have more on hand for another day.
Other than that, it is a standard tomato based chili recipe using chicken and black beans (plus some extra flavor items like chocolate, lime juice and cilantro!).
Hope you like it as well as the hungry trunk-or-treaters!
Aren’t my little trunk-or-treaters cute!
Shredded Chicken & Black Bean Chili
2 (15oz) cans diced tomatoes
1 (15 oz) can tomato sauce
2 (15 oz) cans black beans, drained and rinsed
10 slices bacon, cooked and crumbled
2 large onions, chopped
4 garlic cloves, minced
1 yellow pepper, chopped
2-3 assorted hot peppers, roasted and chopped
1-2 chipotle peppers in adobo sauce, finely chopped
1 small can mild diced chilies (optional)
1 Tbs adobo sauce (from chipotle pepper can)
2 Tbs chili powder
1 Tbs sugar
1 Tbs dried oregano
2 tsp cocoa powder (or 1 oz dark chocolate)
2 tsp salt
1 tsp cumin
½ tsp black pepper
1/8 tsp crushed red pepper flakes (use more or less as desired)
Juice of 1 lime (about 2-3 Tbs)
3-4 cups shredded chicken (or leftover chicken/turkey, chopped)
½ cup chopped fresh cilantro (use more if desired)
Shredded cheddar cheese, green onions and/or sour cream for garnish (optional)
Place diced tomatoes in the bottom of a large (5-6 quart) crock-pot. If desired, use a potato masher to slightly mash tomatoes. Add remaining ingredients (except **chicken, cilantro and garnishes). Cook on low for 6-8 hours. Taste and adjust spices to desired heat. Stir in chicken. Cook an additional 30 minutes. If the chili is too thick, add a little water or chicken broth. Stir in cilantro just before serving. Garnish with cheese, chopped green onions and/or sour cream.
**NOTE: Since the chicken is pre-cooked, don’t cook it with the rest of the chili all day. It will make the chicken disintegrate into tiny shreds. Add the chicken at the end of the cooking time, and heat through.