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Tuesday, November 17, 2009

A Hardy Meal



I had to share this recipe with you guys because it really turned out so yummy!!! I have been dying to make some homemade chilli and corn bread for a while now and have been a little scared to try it. My friends Jackie and James (thanks Jackie!!!!!!!) won their ward cookout and passed the recipe over. It's so easy (REALLY it is) and tastes amazing!! I am posting this recipe so all of you can try it! It's the perfect time of year for delicious homemade chilli!! It also tastes really good with fritos and cheese...

Chilli Recipe

1 can of Northern beans
1 can of Black beans
1 can of Pinto Beans
1 more can of your favorite beans out of these three! (I did black beans)

1 Jar of Picante salsa
1 can of diced tomatoes
1 can of Mexi-Corn
1 package of cream cheese (2 packages makes it even more creamy and fattening!!)

1 Pound of Ground Beef or Turkey Burger (I did ground beef)
2 or 3 chicken breast boiled in chicken bullion cubes (I did three chicken breasts boiled in half water, half chicken broth)
2 or 3 Jalapeno's
2 large green chilies

If you have a crock pot, then I would throw the beans, salsa, diced tomatoes, Mexi-Corn, in right away to start cooking! Then I would start boiling the chicken breast with the Chicken flavored bullion cubes (or chicken broth). I also put chili powder on the Chicken breast while it is boiling. Then start cooking the ground beef or turkey burger. Once both meats are cooked, shred the chicken and then throw both meats into the crock pot. Once meat is in the chili, then cut up the Jalapeno's and green Chili's into small pieces and then sauté them in a skillet with olive oil. Make sure that you keep all of the seeds from the Jalapeno's and Green Chilies and sauté them with the peppers. This step will definitely clear your air ways, so keep some tissues close by! Once you have finished sautéing the peppers then add them to the chili! Cook chili for about an additional hour or two, and then melt the cream cheese and add it to the chili. Stir the cream cheese in really well and then let it cook for another 15 to 20 minutes. Chili is now ready to eat!

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