Monday, November 1, 2010

Crockpot Chicken Chili

This is simple and makes your house smell delicious! Great for parties or for when you will be out most of the day. If you don't have a slow cooker, simmer very gently (covered) on the stove top for a couple of hours.

1 tablespoon olive oil
1 medium onion (any color), minced
3 cloves garlic, minced
2 pounds/1 kilo ground chicken
1 pound/500 grams spicy chicken sausage (squeezed from their casing like toothpaste) Make sure it is raw, not smoked or partially cooked-- it should be squishy.
3, 4-oz/122 grams tins chopped green chillies, mild or spicy, not drained
1 pound/500 grams fresh or tinned tomatillos, chopped
3 teaspoons cumin powder

1 pint chicken stock
3 tablespoons Wondra or regular flour
2, 15oz/420 grams tins white beans (canellini, navy, northern, garbanzo) not drained

1 cup chopped fresh cilantro/coriander

Pickled jalapenos, chopped
Sharp white cheddar, shredded
Fritos or tortilla chips

1) Turn the crock pot on high. In a very large pan, saute the onion and garlic in olive oil for just a minute or two then add in the ground chicken and chicken sausage-- breaking the meat up as you go. You are simply getting this stuff hot, not thoroughly cooking it. This is the safest way to cook with a crock-pot-- have everything HOT when it goes in. Add the chillies, tomatillos and cumin to the pan to heat through. Now, shake the chicken stock with the Wondra flour, then pour in the pan and bring to a simmer, stirring often.

2) Dump this whole mess into the hot crock-pot, cover and bring up to a gentle simmer, then turn the pot down to low, keep covered and cook for a few hours.

3) 1 hour before you would like to serve, add in the undrained beans, stir to combine. 15 minutes before service, stir in the cilantro/coriander.

Serve with chips, chopped jalapenos and cheese along side. Makes about 8-10 bowls.

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