I guess it’s in the jeans. I mean genes. My brother is an amazing baker and chef in his own right…. and I love it when he shares recipes with me. Here’s one he made last week using FOOD STORAGE. Thanks Dave! It was amazing. And the kids are asking for it again.
Crack Chili by David Woolley (aka best brother in the entire world)
2 chicken breasts (I used lb. ground chicken)
2 cups vegetable broth or any broth you have
1 stick 8 oz. cream cheese
1 can cream of chicken soup (I used creamy chicken enchilada soup)
1 onion diced (I used 1/3 cup dehydrated onions)
2 cloves garlic (I used 1 tsp. Badia complete seasoning)
2 can black beans (I used 1 can each black, kidney, and Great Northern)
1 can corn (I used 1 cup frozen)
1 can diced tomatoes
1 4 oz. can diced green chilies
2 tsp. each smoked paprika and chili powder
1 tsp. Kosher salt
Brown your onion (or ground chicken), in a little oil, add minced garlic clove. De-glaze the bottom of the pot with the broth. Scraping the bits of flavor off the bottom. Add the remaining ingredients to the pot and simmer 10-15 minutes until chicken is tender and it pulls apart with a fork. Shred the chicken and place back into the chili. Serve with your favorite chili toppings.
Sour cream, diced onion, bacon bits, olives, grated cheese, tortilla chips….
PS- I used a crock pot to slowly cook my chili all day long. Just browned my ground chicken first.
Happy dinner time!