How to make an entire crockpot full of Southwest Chicken Chili.
In a large skillet fry:
5 slices of thick butcher cut hickory smoked bacon, fry then cool, cut and/or crumble into bits. Also reserve some bacon grease and use it to fry in turn two other batches:
3-4 lbs chicken cubed in 1/2 inch pieces or ground chicken
2 cups diced onion & 6 cloves of fresh pressed garlic
After each batch has been cooked (the chicken, bacon, onion & garlic mixture) transfer into a large crock pot.
Season the crock pot items with the following ingredients:
1/2 bottle of beer
2 T Dark chili Powder
3 T Cumin Powder
2 or 3T Southwest Seasoning (use anything with the main ingredient of chipotle or even just chopped chipotle peppers in adobo sauce)
8 T of Honey BBQ sauce
3 chicken bullion cubes
2 cans diced tomato
2 cans petite diced tomato
2 cans of great northern beans
1 can of black beans
1 can of pinto beans
1 lb of corn (2 1/2 cups)
Depending upon how much simmer time you have and the size of your pot or crackpot you might wish to consider draining the cans of beans.
Keep the temperature turned up to high until the crackpot begins to boil then reduce to low or warm depending up how soon you wish to serve.
If more liquid is needed during an extended simmer time period add the rest of the beer or more diced tomatoes.
The key to this chili is trying to balance the heat of the chipotle peppers with the sweetness of the BBQ sauce.
Obligatory serving suggesting:
Crumbled corn tortilla chips
Optionally Garnish serve with:
Steamed rice, graded Mexican four cheese and/or bit of sour cream
EV of the Year Judge, independent green journalist, photographer, author and sustainability activist that has published over 1000 articles. Mr Burridge’s travels have taken him to over 30 countries and 300+ major cities. He is originally from the USA, but has been residing in Australia for the last seven years. Connect to Ken Burridge on: Twitter, facebook, Google+, Linked in or website