3 lbs. boneless chicken breast, cut into 1/2-1 inch pieces
3T minced roasted garlic
1 C chopped shallot
1 1/2 t oregano
1 T cilantro paste
1/4 t ground cumin
3 small cans Rotel chopped tomato with mexican spices
1 qt chicken broth
1 large can tomatillo, cut into quarters
1 large can chopped green chiles (medium or mild)
3 cans cannelini beans, drained
1 lb frozen white corn
1 T green Tabasco sauce
for garnish-
shredded sharp white cheddar or jack cheese
fresh lime juice
Instructions
Heat oil in heavy bottom pan. Add meat, cook until opaque. Transfer to large crock pot.
Add other ingredients to the crock pot except for garnish. Rotel tomatoes come in mild-medium-hot, adjust to your taste level.
Cook for 8 hours.
This is a very forgiving recipe, we have varied the quantities and cooking time and still come up with an outstanding chili. Garnish each bowl of chili with cheese and lime juice--not optional!
Words 4 good eats---this recipe came from one of my twin sisters, maybe from both of them, since they look so much alike it's hard to tell. At least once a year our investment club would meet at our house. We always served this chili for refreshments...and we always had the largest member turn out at our meetings. I always called it Edsel Club chili, but it's still formerly named White Girl Chili.
Originally Submitted
11/28/2009
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You can add this formerly White Girl Chili (slowcooker) recipe to your own private DesktopCookbook.
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