Okay so my resolution was to stop wasting time.. So I am going to focus on making every minute count. Making Every Meal Count is something that I am going to accomplish. I made a chick on Monday and I will remake this chicken on Wednesday night. It will become chili.
Why? Well, I have a stockpile of beans and a crock pot.
16 oz or so of canned white beans
2 large onions, chopped
1 stick unsalted butter
1/4 c all-purpose flour
3/4 c chicken broth
2 cups half and half
1 tsp Tabasco
1 1/2 teaspoons chili powder
1 tsp ground cumin (I usually put in more)
1/2 teaspoon salt (I usually put in more)
1/2 teaspoon pepper (I put in more)
two 4-oz cans whole mild green chilies, drained and chopped
Leftover chicken around 2lbs is great
some extra butter and oil to cook them in
1 1/2 c grated Monterey Jack
1/2 c sour cream
1. Remove the chicken from the bone. When the chicken is cool enough to handle, shred it with your fingers and set aside.
2. While waiting for chicken to cool, cook the onion a pan with 2 Tbs of butter until softened.
3. Throw all the items in a crock pot on low until hot.
4. Serve with the usual chili garnishes–cilantro, cheese, jalapenos, tomatoes, etc.
Yummy and easy