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Nate's Blue Ribbon Southwestern Chicken Chili

ShortRibShortRib Posts: 180
edited November -1 in Soups, Stews, Chilis
Ingredients2 to 3lbs of boneless/skinless chicken breast2 cans of black beans with juice2 cans of Mexican flavored diced tomatoes1 can of yellow corn(drained)1 chopped green pepper1 small yellow or white onion1 pack of taco seasoning (El Paso is fine)Crushed red pepper-don’t be bashful5 glugs of Texas Pete or any other mild hot sauce2 T of garlic powder2 T chili powder1/2 Cup fresh cilantro-chop leaves, throw stem out2 jalapeno peppers chopped, seeds removedInstructionsChicken is placed in the crock pot raw. Add all the ingredients on top of the uncooked chicken but don't worry about the order or mixing them. You will stir it together when it is finished cooking. Cook on low in a slow cooker for 8 hours, Chicken should fall apart as you stir the mixture. Continue stirring mixture until chicken has shredded and mixed well with other ingredients. This recipe can be done on the egg in a cast iron pot. Add smoke to for more great flavor. Add water if it seems to be drying out. This may occur if cooking on the egg, but it won't if using a crock pot.
I want make it clear that you should not stir until it is finished cooking. (crock pot shouldn't be opened until ready to eat anyway) The chicken will fall apart after being in the crock pot all day. NotesServe with Sour Cream, Cheddar Cheese and Tortillas on the side.Number of Servings: 10Time to Prepare: 20 minutes


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