"There's a chicken in my chili"

Joanna Gotwald

By
@Furkidlover

I created this recipe on the fly one day and my husband and I loved it. I was trying to stretch things a bit and found a new taste that really turns the old fashioned beef chili into a bold flavored beef and chicken chili.


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Comments:

Serves:

4-6

Prep:

25 Min

Cook:

1 Hr 30 Min

Ingredients

2 Tbsp
olive oil
1 lb
ground beef
2 medium
onion (chopped or diced)
1 can(s)
tomato sauce
2 can(s)
water
13 oz
can white meat chicken (drained)
2 can(s)
mushrooms, canned (drained)
1 can(s)
(15 oz) corn (drained)
1 can(s)
kidney beans, canned (drained)
1 1/2 tsp
cayenne pepper
2 tsp
chili powder
1 tsp
cumin
1 tsp
mustard, ground
1 Tbsp
garlic powder
1/2 Tbsp
oregano, dried
1 1/2 Tbsp
taco seasoning mix
1 dash(es)
sea salt
1 dash(es)
fresh ground pepper

Directions Step-By-Step

1
Heat olive oil in a stock pot. Add chopped or diced onions and cook for a couple minutes. Add ground beef and brown, breaking up the ground meat as it cooks.
2
Once meat is browned well add the rest of the ingredients and mix well, bring to a boil and allow to cook on boil stirring constantly for about 5 minutes. (NOTE: to avoid sticking make sure you stir constently)
3
Reduce heat to simmer and allow to simmer for about an hour. Stir often.
4
Serve with oyster crackers and shredded cheddar cheese or shredded colby jack cheese.
5
NOTE: For a different flavor and a creamy chili, add a healthy spoonful of ricotta cheese in place of shredded cheddar or colby jack cheese.

About this Recipe

Course/Dish: Soups, Chicken, Beef, Chili
Other Tag: Quick & Easy