Recipe from Food Network

This was the perfect week for soups and stews.  You can definitely tell it’s the fall! 

This chili was delicious.  I loved the flavors and the smell when I got home was amazing!  It made a pretty good amount – I ended up freezing about half of it.

I skipped the beer in this one and didn’t add any toppings.  Both are optional.  I cooked the chicken, drained and rinsed the beans, and shredded the sweet potato the night before (stored in refrigerator) to save time in the morning.

Ingredients:
2 lbs ground chicken
3 T chili powder, plus 2 t
2 (15 ou) can beans – one kidney, one white, drained and rinsed
2 (28 ou) cans fire roasted diced tomatos
1 medium sweet potato, peeled and shredded
1 (15 ou) can chicken broth
1-2 chipotle chilis in adobo with seeds, chopped
1/4 c instant tapioca (recommended: Minute)
2 T soy sauce
1 T kosher salt
1 T onion powder
2 t granulated garlic
1 t dried oregano
1 t ground cumin
1/4 t ground cinnamon
Pinch cloves
1/2 – 3/4 c lager style beer, optional
Optional toppings: sour cream, shredded cheddar or jack, chopped scallions, chopped pickled jalepenos

Directions:
Cook chicken in a large skillet then add to slow cooker. Add 3 T chili powder and the rest of the ingredients, excluding the beer, if using.

Stir, cover and cook on low 6-8 hours.

Just before serving, stir in remaining 2 t chili powder, and beer, if using.  Serve with crusty bread for dipping and toppings of choice.

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