Prep 30 mins
Cook 4 hrs
I just made this one day. My dad almost always makes the chili, but I made him let me do it this time. He wasn't sorry; he's letting me make the chili from now on. My mom was though; she isn't too fond of spicy foods, and this is pretty spicy. It's also a low maintenance recipe: prepare it the night before, put it on to cook when you leave for work, and its ready when you get back!
- 3 large chicken breasts, thickly sliced
- 1 (16 ounce) can red beans
- 1 (16 ounce) can pinto beans
- 1 (16 ounce) can chili beans
- 3 (8 ounce) cans tomato sauce
- 1 1⁄2 cups water
- 1 (10 ounce) can Rotel tomatoes & chilies
- 1 medium onion, sliced
- 4 fresh garlic cloves
- 2 dried chilies
- 2 tablespoons olive oil
- 1 cup rice (I like basmati)
- dark chili powder (till the sauce is dark red)
- 3 dashes turmeric
- goya adobo seasoning (can find it in the ethnic sections of your grocer, with other mexican stuff)
- Dice one of the garlic cloves. Heat in skillet with 1 tbsp olive oil. Add chicken season with Adobo, and cook white on all sides.
- Put meat aside in a bowl, plate, or whatnot. Slice the onion and add the the skillet. Cook until the edges of the onion just start to brown.
- In your crock pot mix the tomato sauce, tomatoes and chilis, beans, water, onion, and chicken. Add the chili powder, cumin, turmeric, and Adobo to taste. No exact measurements, just eyeball it. Trust me, its just better that way.
- Take the remaining garlic cloves, remove the skin, and cut in half. Drop these, with the chili peppers, into the crock pot.
- Set your crock pot to cook however long you want, but usually the slower and longer it cooks, the better.
- When the chili is almost done, cook the rice according the package instructions.
- Using a strainer spoon, look around for the garlic cloves and chilis. Find and remove them.
- Serve the chili over the rice, with plenty of cheese on top. Spread the word!