The Perfect Chicken Chili Recipe for Lousy, Lazy Cooks

It's day 18 of the Ultimate Blog Challenge and Whoa, this is...well, challenging. I'm still one post behind because last Sunday I thought this daily blogging stuff was a breeze so I could take a day off and then write two the next day. Nope. Still haven't written that one extra.

I do a lot of brainstorming. I look at books with writing prompts. I even do the writing prompts - I scribbled for 20 minutes on everything I know about Texas and I don't even know anything about Texas. I read lots of other blogs to see what others are doing. I gotta tell ya, there's a blog for stinkin' everything: Yoga, tarot, how to drink more water, poetry, cooking, parenting, photographing birds, and on and on and on. You'd think I could just pick something and write a couple hundred words about it and be done.

Since I can't seem to, I'm cheating today. Yep, I'm sharing a recipe. No offense to food bloggers. It isn't cheating when they do it. It's only cheating because it's not what I do.

Here's a delicious chili recipe that you can't screw up:

Chicken Chili

Get this stuff at the store. If you feel like it, check your pantry and freezer first to see what you have on hand.

2 pounds boneless skinless chicken breasts (eh, more or less)
3 cans (14.5 ounces each) diced tomatoes, undrained (There's a million varieties. Just pick one.)
4 cups frozen corn (Oh just buy a bag of frozen corn and toss it in. Why dirty a measuring cup?)
2 cans (15 ounces) black beans, rinsed and drained (Hold your nose! Man, those things stink)
2 cans (14.5 ounce) chicken broth
1 can (4 ounce) chopped green chiles
3 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt (If ya think you need it. With the other spices, you don't)
1/4 teaspoon cayenne pepper
Sour cream and grated cheese for toppings. And Fritos. Big bag.

Directions

Cook your chicken. I cook it on the George Foreman grill. Don't care how you do it.
Then cut that bird up into bite size pieces. Don't overcook it - remember it will cook more while the chili is simmering.

Throw all the stuff in a big pot and stir. Except the toppings. That would be stupid. Bring it to a boil, no not a raging one, then turn it down to a simmer. Simmer for a long time. Like hours. Stir it sometimes. Taste it. Add more spices if you want it hotter.

Serve with sour cream and cheese on top. Or don't.

No, I don't know how many servings this makes. A lot. A family of four would have some leftovers. Is that close enough?



*recipe originally found in Taste of Home. Then tested and changed repeatedly until perfect.