"there's a chicken in my chili"

Ravenna, OH
Updated on Feb 23, 2012

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.

prep time 25 Min
cook time 1 Hr 30 Min
method ---
yield 4-6 serving(s)

Ingredients

  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 2 medium onion (chopped or diced)
  • 1 can tomato sauce
  • 2 cans water
  • 13 ounces can white meat chicken (drained)
  • 2 cans mushrooms, canned (drained)
  • 1 can (15 oz) corn (drained)
  • 1 can kidney beans, canned (drained)
  • 1 1/2 teaspoons cayenne pepper
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon mustard, ground
  • 1 tablespoon garlic powder
  • 1/2 tablespoon oregano, dried
  • 1 1/2 tablespoons taco seasoning mix
  • 1 dash sea salt
  • 1 dash fresh ground pepper

How To Make "there's a chicken in my chili"

  • 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.
  • Step 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)
  • Step 3
    Reduce heat to simmer and allow to simmer for about an hour. Stir often.
  • Step 4
    Serve with oyster crackers and shredded cheddar cheese or shredded colby jack cheese.
  • Step 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.

Discover More

Category: Soups
Category: Chicken
Category: Beef
Category: Chili
Keyword: #easy
Keyword: #beans
Keyword: #stew
Keyword: #onions

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