Isn’t this back and forth weather just CRAZY? I can certainly say I am going nuts trying to decide whether to bring out the sweaters, or squeeze in a few more days with sleeveless cami’s. Let’s not even go into shoes……. I am definitely killing PT by still wearing sandals and flip-flops…… LOL!

I am in a state of shock that it is already the second week of October! Time marches on, even when we are not quite prepared for it. I remember being a kid and the days moving so slowly, and gosh dang, when was it going to be Christmas? Or Spring and Summer Break and hey….shouldn’t it be my birthday soon? As soon as you have a kid I swear to God Mother Nature just flips a switch and puts everyday into overdrive! Right??

When the air finally decides to get with the program, I know the perfect chili for you all to make. Yes, in the Fall and Winter months, my family is all about the chili’s and stews. Well, at least two of us are. For some reason, B and K will not touch chili, and if it has too many exotic ingredients they will not even touch soup {unless it is called Campbell’s Chicken Noodle or Tomato}! I swear I have the two strangest kids on this planet. It is my fault, I know…..totally own it! Coddled them way too much when they were little and paying the price for it now. Their wives are going to think I never introduced new food to them!!

I was introduced to this chili many, many years ago by my neighbor at a Super Bowl Party. I love recipe’s that have a history! Betty Sue passed it to her daughter in law, who gave it to her daughter, who passes it to a couple of friends. Yada, yada, yada! You get the idea. There is history behind that little piece of cardstock! Family, relationships, friendships are all intertwined in and around food and recipe’s! When all else fails, people show that they ‘care’ through food, right?

I hope you like this chili as much as I do! It doesn’t get made as often as I would like, but you will find that it is one of those classic recipe’s that you can give all of the love and attention to at the stove top, OR dump into the crock pot and leave it simmering all day. Either way you cannot go wrong.

What is your favorite recipe that got passed down to you?

Shaunna

Red Chicken Chili

Serves: 4-6

{Printable Recipe}

Ingredients:

1 lb chicken, cut up into chunks
2 (15oz) cans tomato sauce
1 (28oz) can whole tomatoes
1 large onion, diced
1-2 bay leaves
½ tsp cumin powder
1 tsp cocoa
1 ½ Tbsp Hot Mexican Chili Powder (if you can’t find this, any chili powder can be used)
1 tsp salt
1 tsp cayenne pepper
1/8 tsp paprika
1 (15oz) can kidney beans, drained

Directions:

In a large pan, brown the chicken with 1 can of tomato sauce. “This makes a finer chicken”, according to Granietta.
Add in all ingredients except for the beans. Cook over medium heat 1 ½ hours, stirring often.
Stir in the beans and cook for an additional ½ hour. Remove bay leaves and serve.

Notes:

If you don’t want to follow Granietta’s recipe, please do as I do and dump 100% of the ingredients into your favorite crockpot, and cook on low for 6-8 hours.

Looking for more great chili and stew recipes???? Here are some more of my favorites……