Where's the Beef?

After trying this recipe, you may never go back to beef chili again. This may be more of a winter dish, but personally I think it can be served any time you're trying to feed a large group. It was very popular with my fellow squaddies, but I'm starting to get the feeling that they'll eat anything without much complaint as long as I don't make them do the dishes. What is also great for this one is it is all done in one pot, and can hang out on the stove for as long as you want until you're ready to serve it. It's a great change from the typical beef chili, and using the white meat makes it lower in fat and calories than using ground beef. The only kitchen skill you need is roughly chopping the onions and chicken, everything else involves a "pop and drop" of the canned stuff. You can always add more heat by way of Frank's hot sauce or jalapeno slices, but I try to keep everything more mellow when the crowds are so large. Keep in mind that we served about 15 hungry grownups with this one pot so if you're cooking for just the fam, adjust your ingredient amounts accordingly.


Chicken Chili for Many

1 stick butter
4 ½ lb boneless skinless chicken breasts, diced

2 onions, diced

2 cans petite diced tomatoes
1 can chicken broth

3 cans chopped green chilies

2 cans cannellini beans

2 packets chili seasoning

Melt butter in bottom of large stockpot over medium heat. Add onions and chicken and sauté until chicken is white. Add tomatoes, broth, chiles, beans, and seasoning mix. Bring to boil. Reduce to simmer and cook for 90 minutes. Cover halfway with the top to keep it from drying out. Stir frequently to prevent scorching on the bottom. Serve hot with sour cream and shredded cheese with dinner rolls.