Well guys and gals, it’s a stormy day along the Wasatch Front. I’d say a rather chilly day. A great day to make a batch of chili! This original recipe came from my great friend Tricia. I have changed it somewhat, using dried great northern beans instead of canned, and 1% milk instead of whipping cream. I know many of you make chili for Halloween….this is a fun twist on the regular kidney bean and beef variety. We love it around here. I always double the batch and freeze the leftovers in quart size Ziploc bags. I enjoy pulling some out on a day when my fridge is bare and out of yummy and healthy options. Why is it there always seems to be a yummy and unhealthy option lurking around. Must be the season…or my baking addiction. Take your pick.
This chili is great with my Fabulous French Bread, and it is down right FANTASTIC with my Quick and Easy Breadsticks. If you wanted to use canned beans, that would cut down on the time drastically! I am always looking for great ways to use up the pounds and pounds of dried beans I have in my food storage, so I always opt for the dried.
3/4 t cayan pepper (more if you like a lot of spice)
1 C sour cream
3/4 C milk
1. Put the beans and the water in a large soup pot. Bring to a boil, reduce heat to medium low and simmer for 2 1/2-3 hours. You want the beans to be nice and soft. Check them now and then and add more water, as the beans will start to soak it up. When the beans are soft add enough hot water to cover the beans with about an inch of water on top.
2. About 20 minutes before the beans are soft heat a skillet up and add oil. Brown the chicken, onion and garlic. You want these to get nice and golden brown, this will add a lot of flavor.
3. When the beans are soft and the chicken mixture is cooked through, add it to the beans.
4. Add the seasonings, sour cream and milk. Give it a lot of stirring to incorporate everything well.