Well, it’s a wintry mix of stay home bliss, and you might have been wondering where the H_E_double hockey sticks I’ve been. To put it bluntly, I have been homesteading-remote working-family caring-new pup loving-and virus avoiding for the love of GOD, trying to keep the shit together right along with the rest of you.
How have you been? Trippy, right? Like the world flew off its axis, and our commonsensical way of life has been chewed up like bad-tasting gum and spit out for your foot to smack dab step in it. Or in my homesteading life of remote work and new pup loving, my nemesis is pee puddles in brand new socks. Our sweet Finn, though, is not to blame. It’s our rock-star turning 16 years old Gabs, starting to lose her faculties.
Well, enough ranting, let’s move on to why I am sending out an SOS recipe to soothe your soul during this wintry night.
I called upon my two favorite sisters (my sis) and my sister from another mister (not really, just metaphorically) because they are probably the best little cooks on this side of the mighty Mississippi I know. Yeah, I had to sing the song to spell that one out.
Renee and Jen are excellent cooks. Jen had our back several years ago and helped my husband with a Home Builders Chili Challenge. I, at the time, had no time, and she volunteered. I wish I had a photo of how much this gorgeous gal made (seriously, I think she had six chicks stew’n in this chili) and how she managed to get it to the venue in that roaster without a spill, I will never know. My true sis loves to cook as much as I and has very similar tastes to what we consider top home comfort food. Most likely always with a Mexican twist. Margarita anyone? I decided I needed a new go-to on this fateful night (AFC Championship), and I texted both for fear only one might answer. Lucky for me, they didn’t mind sharing, and then the “okay shit” ensued as to which recipe to do.
Forgive me, girls, for I have sinned. I’ve combined your recipes, and hot damn, it’s a win. (Hugs, kisses, bump-fistas, don’t hate me.)
If all is good in your hood (like KANSAS CITY, whoop whoop), and I am wholeheartedly hoping so, try this recipe. Take some time for yourself, connect with your friends and family, and if you are able, grab a few items more while shopping and donate to your local food pantry. It’s incredible what we can do for each other.
Thanks, Renee and Jen, for help getting my mojo cooking back again.
- 4 chicken breasts (boneless and skinless)
- 4 cups chicken broth
- 3 cans cannellini beans
- 1/2 white onion, chopped
- 2 cloves garlic, minced
- 1 can green chilies, undrained
- 1/4 chopped fresh jalapeno (or more to your liking)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- A squeeze of a fresh lime juice
- Sliced Jalapenos
- Monterey Jack cheese
- Sour cream
- Chili seasoned bacon crumbles – take pre-cooked chopped bacon and season in a hot pan with a tablespoon of chili powder for a few minutes.
Jen recommended sauteeing the garlic and onion first hand until translucent. I started this process in a small pan because I was debating trying to make it for two people, one who likes onions and one who doesn’t. I still recommend doing this. However, I said screw it, and he didn’t mind the onion since it was so cooked down. It works for me. So here is the order of how I made this recipe on the fly, looking at both recipes.
Chop one white onion (well, you can, but I only used half) and add two minced cloves of garlic (she uses six, and you can…WHOO WEE, gotta love garlic). Add a tablespoon of olive oil in a small saute pan and cook over medium heat, stirring till translucent. Turn off heat, set aside.
Place 4 cups chicken stock in a stockpot, bring the heat to medium. Add chicken breasts, simmer for 15 minutes until cooked.
Remove chicken breasts, let cool on cutting board.
Add onion and garlic mixture to the stockpot of chicken broth. Add chopped jalapeno, green chilies, cannellini beans, and all of the dried seasonings. Stir until combined and simmer.
Shred chicken with two forks on the cutting board and then add to the stockpot. Continue to simmer covered for an hour on low heat.
Right before serving, go ahead and prep your toppings.
Serve each bowl with a splash of lime juice and pile up some cheese, sour cream, fresh jalapenos and, if you dare, add a bit more spice of seasoned bacon crumbles. It’s all fair game.
This chili will freeze if you even have any left. We didn’t, but there will be a next time.
These are challenging times, and with every new recipe MW+GF shares, we will do our best to break it down dollar for dollar and offer recipes that can stretch, save and fuel you.
The total cost to make? $22.93 including toppings (minus sides), giving a total of $2.86 per serving. Plus, the added benefit of freezing. You can’t beat this recipe for cost savings, restaurant rivaling goodness.