Post by jazzguy on Dec 19, 2020 18:40:25 GMT -5
For those cold winter days.
I usually make a huge batch of this, about 2-3 large stockpots that lasts all winter and give some out to friends, you can cut it down as you see fit.
10 lbs boneless chicken breasts
10 cans crushed tomatoes
5 cans light kidney beans
5 cans dark kidney beans
2 heads garlic
3 large onions
6 large habaneros
1/2 bottle oregano
2 bottles chili powder
1 bottle cumin
10 teaspoons pepper
2 bottles beer
3 large pots
poach the chicken breasts in a pot of water. let cool and shred, but not too fine, leave the chicken pieces chunky, they'll thin out/break down during cooking
mince the garlic, onions and habaneros and add them to a pot w/the crushed tomatoes and strained kidney beans.
add in all the spices and chicken and simmer for as long as you like. stir frequently to prevent burning at the bottom of the pot, I usually let it cook all day, the long cooking time makes it come out very thick and rich.
I like it spicy but you can cut down the amount of chili powder habaneros and pepper to taste.
I'll leave one pot in the fridge and put the rest in plastic containers that can be thawed for a quick meal
optional: I like to pour it over rice w/ a dollop of sour cream on top...delish!
I usually make a huge batch of this, about 2-3 large stockpots that lasts all winter and give some out to friends, you can cut it down as you see fit.
10 lbs boneless chicken breasts
10 cans crushed tomatoes
5 cans light kidney beans
5 cans dark kidney beans
2 heads garlic
3 large onions
6 large habaneros
1/2 bottle oregano
2 bottles chili powder
1 bottle cumin
10 teaspoons pepper
2 bottles beer
3 large pots
poach the chicken breasts in a pot of water. let cool and shred, but not too fine, leave the chicken pieces chunky, they'll thin out/break down during cooking
mince the garlic, onions and habaneros and add them to a pot w/the crushed tomatoes and strained kidney beans.
add in all the spices and chicken and simmer for as long as you like. stir frequently to prevent burning at the bottom of the pot, I usually let it cook all day, the long cooking time makes it come out very thick and rich.
I like it spicy but you can cut down the amount of chili powder habaneros and pepper to taste.
I'll leave one pot in the fridge and put the rest in plastic containers that can be thawed for a quick meal
optional: I like to pour it over rice w/ a dollop of sour cream on top...delish!
