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Southwest
Chili
1-lb. great northern beans
4-slices bacon
2-lbs de-boned and skinned chicken breast (cubed)
3-cans chicken stock consommé
1-T. minced garlic
2-tennis ball size onions, chopped
1-cup chopped bell peppers
1-small jar pimentos (for color)
3-T.
Satans Breath® Southwest Blend
Salt to taste (optional) you will not even miss it.
2-T. soy sauce
1-T. Lee & Perrins Worcestershire Sauce
3-baseball size potatoes, peeled and cubed
Wash and clean beans, check for pebbles and discard if any.
Then put in a bowl and cover with fresh water 2" over the
top. Let the beans soak over night. Rinse and
drain. Next morning put the beans in a crock pot and
cover with the chicken consommé. Fry the 4 strips of
bacon and add to the pot along with 1 T. bacon grease.
Chop onions, peppers and add to the pot with the garlic and
pimentos. Now cube the chicken and the potatoes into ¾"
cubes and put in the pot. Finish off with the soy sauce
and Lee & Perrins. Cook on high heat for 4 hours and
turn down and simmer for 2 to 3 hours. Makes a good meal
when served with a little cornbread.
Serves8 to 10
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