Chili Cook Off Winner!

The winner of the Friday night’s chili cook off, an integral part of our annual trivia night youth fundraiser, is Shannon Endres. Congratulations, Shannon!

She shared her recipe below:

White Bean Chili

1 pound dried great Northern beans with seasoning packet from bag, or seasonings of your choice

4-5 pound whole chickenwinning chili Shannon Endres

4 chicken bouillon cubes

1 large yellow onion, diced

1 5-oz can of diced green chilies, undrained

1 1/2 Tbsp ground cumin

1 Tbsp dried oregano

2 tsp ground black pepper

3/4 tsp white pepper

1 Tbsp salt

Cook beans according to package directions. 

Place whole chicken in a large heavy-bottomed pot and add enough cold water to cover with 2-3 inches of water. Add bouillon cubes to chicken pot and cook until done. Place chicken in a dish to cool before removing skin and bones. Reserve chicken stock. When cool enough to handle, remove skin and bones, cut chicken into bite-sized pieces. 

Saute diced onions in about a 1/4 cup of chicken stock until tender.

Place beans and the liquid to a large slow cooker. Add spices and chicken. Add enough of the chicken stock to almost fill the slow cooker. 

Cook on low for 4-5 hours or on high for 2 hours.


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