Sorry about the last post having that whatever-the-hell-you-call-that-stuff at the beginning for a while. Really, all I tried to do was write in Word and transfer to WordPress, which should totally happen without a great big prologue of FAIL baked into the process.
Speaking of FAIL, I’m posting my suggestion for what you should have for halloween dinner today. I know that half the point in blogging about a holiday meal is to let other people share in it by also making it, and well, maybe someday I will be in a position to make the meal I want to have twice – once for the internets and again for my family – but that day is most certainly NOT today.
Using some of the chicken I had frozen from before, this meal came together very quickly.
- 1 onion diced
- 2 cloves garlic, crushed
- 2-3 C shredded chicken
- 2 14 oz cans white beans (canary or cannellini)
- 1 4 oz can roasted green chilies
- 1 14 oz can corn
- shredded cheddar cheese
- sour cream
In a large pot, saute onions in a little butter until they are getting soft and sweet. Add garlic and saute a few minutes more. If you want to use a crock pot, go ahead and transfer the onions to the crock pot now. Rinse beans and add them along with the chicken, chilies and corn to the pot. Cover with stock. Stir in some cumin and paprika. I use just a little of these because the kids don’t dig the flavors so much, but you can be a bit more aggressive and add a full Tbs of cumin and 1 tsp of paprika to your pot. Simmer for an hour or slow cook for 4. If you want to thicken the chili slightly, you can run a few cups of the chili through a blender and then return the pureed chili back to the pot. Serve with loads of cilantro, cheese, sour cream and avocado on top.