Last night I made one of my grandfather's oldest recipes, Cowboy Chili. This chili is one of the best I have ever had; it is a very light and soupy chili as apposed to a heavy red chili. It is so easy to make and it creates a lot of food. Another bonus to this dish is that it can be kept in the refrigerator for a long time. It is a great holiday meal but can also be turned into a year round meal as well.
Sauté chicken until browned on the outside.
Sauté one chopped onion.
Add cut up chicken and brown.
Add...
32 oz chicken stock
5 cans great northern beans
2 8oz cans of diced green chillies.
2 tsp chopped garlic.
1 Tsp oregano.
1/2 tsp cumin and cilantro.
Simmer until thick. Add salt and pepper to taste.
Serve with Monterey Jack Cheese.
This looks delicious!
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