This is a great dish for the winter. We got this recipe from our friend Buddy in Van Buren. Jim used this recipe for a “chili cook-off” at his work. Of course, he won and brought home the trophy!! Fast forward a decade or so and Grayson entered the same recipe in a “chili cook-off” at work. He also won first place!! Hope you enjoy this one!
- What you will need:
- Large pot
- 1 yellow onion, chopped fine
- 3 tablespoons olive oil
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cans green chilis 4 oz each (or I use a 7 oz can)
- 2 cans Navy beans
- 2 cans Northern white beans
- 2 cans chicken broth
- 2 cups chicken breasts, cooked and shredded
- 2 cups Colby/Monterey Jack cheese, shredded
- Frito’s
-
- Cook the onion in the oil for about 4-5 minutes on medium. Turn off the heat and add the next 5 ingredients and stir well. Then add all of the ingredients but the cheese. Cook for a while – the longer the better – probably for about 25-30 minutes. Melt in the cheese and stir just before serving.
We pile Frito’s in a bowl then ladle the chili on top. I, personally, like to add a dollop of sour cream.