mmm CHILI!

this one turned out FABULOUSLY. it's based on a FoodNetwork.com recipe, but I took some liberties.

here is a link to the original: Chunky Chicken Chili

CHUNKY CHICKEN CHILI
1 stick butter, divided
2 pounds boneless, skinless chicken breasts, shredded
1/4 cup all-purpose flour
1 large onion, chopped
1/4 cup red pepper, diced
1/4 cup green pepper, diced
2 cups chicken stock
1 cup heavy cream
3 tablespoons Mrs. Dash Southwest Chipotle Seasoning
1 tablespoon cracked black pepper
1 tablespoon kosher salt
2 (14.5-ounce) cans cannellini beans, drained
2 (4-ounce) cans mild green chiles
1/2 cup sour cream
1 1/2 cups grated Cheddar, for garnish
3 tablespoons chopped parsley leaves, for garnish

First, get all of your ingredients prepared and measured on the counter. This recipe moves fast, so there isn't much time for prep once you start.

Second, the original recipe calls for a number of spices--Chili Powder, Coriander, Cumin--that would have cost me a good $10 for way more than I would use in the next year. Instead, I read the labels of some Mrs. Dash varieties until I found one that matched the recipe and included each of those spices, plus more. An economical decision at only $2.

Third, this recipe called for cooking in a Dutch Oven, which I don't really have. I have a crock-pot, which is similar. So instead of preparing the entire meal in a Dutch Oven, I prepared the sauce in a frying pan, poured it into a pre-heated crock-pot, and added the rest of the ingredients. Worked fabulously.


Alright... onto the directions:

In a large pan, melt 4 tablespoons butter over medium-high heat. Brown the chicken pieces until nicely colored and cooked through. Remove chicken to a large plate and shred. To shred, hold the chicken with one fork and pull with another.

Using the same pan, stir in the flour. This will create a roux. Stir in the onions and peppers. Add the chicken stock to deglaze the pan and stir in the heavy cream. Lower heat and cook until the mixture thickens, about 5 minutes. Once the sauce has thickened, add the Mrs. Dash, black pepper and the salt. Stir and cook for a few minutes.

Transfer the sauce to a crock-pot pre-heated on High. Add the cannellini beans, chiles and the chicken and cook for another 30. Stir every 5-10 minutes. At the very end, mix in the sour cream.

Transfer to a serving bowl and garnish with Cheddar and parsley.


MAMA LARK'S FAMOUS CORNBREAD
1 package Jiffy Cornbread Mix
1/3 cup Milk
1 egg
1 can creamed corn
2 tablespoons butter
1 tablespoon honey
1 tablespoon Kosher salt

Combine mix, milk, egg, and corn in one bowl. Whisk. Pour mix into an 8x8" glass Pyrex. Melt butter and honey together, pour over mix. Sprinkle salt over mix. Bake at 350 for 35-40 minutes, until golden.