Recipe of the Week


Corned Chili

Chili

Ingredients:

  • 4 skinless, boneless chicken breast halves
  • 1 (16 ounce) jar salsa
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder salt to taste
  • ground black pepper to taste
  • 1 (11 ounce) can Mexican-style corn
  • 1 (15 ounce) can pinto beans

  • Directions:

  • Prep 15 m
  • Cook 12 h
  • Ready In 12 h 15 m
  • Place chicken and salsa in the slow cooker the night before you want to eat this chili.
  • Season with garlic powder, cumin, chili powder, salt, and pepper.
  • Cook 6 to 8 hours on Low setting.
  • About 3 to 4 hours before you want to eat, shred the chicken with 2 forks.
  • Return the meat to the pot, and continue cooking.
  • Stir the corn and the pinto beans into the slow cooker.
  • Simmer until ready to serve.