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Prep Time: 45 Minutes Cook Time: 300 Minutes |
Ready In: 345 Minutes Servings: 3 |
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This extremely rich chili has a little bit of kick to it, and is a venture down a chili path less traveled. This is designed to slow cook over 4-6 hours in a crock pot, but may be done in a stock pot....but these directions account for a lower temp and longer cooking time as in a crock pot. Ingredients:
2 lbs chicken breasts, diced |
1 lb hot italian sausage |
2 lbs sour cream |
1 large white onion, chopped |
1 bunch green onion, chopped |
2 large yukon gold potatoes, peeled and cubed |
5 (15 ounce) cans great northern beans, drained |
12 ounces diced green chilies, drained |
4 tablespoons tabasco sauce |
Directions:
1. 1. Boil chicken in chicken broth until done. Reserve stock, and save for possible later use.
2. 2. Brown sausage in skillet until no longer pink, dividing into small pieces (it will not separate in the remaining cooking process. Add chicken and sausage to crock pot.
3. 3. Add all other ingredients to crock pot, stirring to combine. Add only 1 cup of the chicken broth at this time, saving the rest. Add remaining chicken broth during the cooking process to bring to your desired consistency. (I like thicker chili, so I rarely add any more beyond this point).
4. 4. Cook 4-6 hours on low setting. Serve with or over cornbread.
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