I’m fessin’ up! I really, really wanted to make a nice little ditty in my slow cooker this weekend, simply because I really wasn’t in the mood to hang out in the kitchen much that day…and before you call the ambulance, the only reason I wouldn’t want to hang out in the kitchen is because I spent most of my Saturday cleaning it! SO, knowing how I am and what a big giant mess I like to make when I cook I decided to opt for one of the dump everything in, turn the slow cooker on, and have dinner ready a couple of hours later deals in hopes of having a clean kitchen for more than a couple of hours.
Hence, this glorious feast we’ll talk about today!
A little trick my dad thought me was to let beans soak in water over night if I’m making them from scratch OR while I drain beans from cans, to rinse them out a little too. I don’t know if this is an old wive’s tale or what, but it’s supposed to help with flatulence So, really, mostly because I was operating on autopilot, I gave both sets of beans a quick rinse once dumped into the giant sifter to drain.
Step 17: Cook for 4-6 hours, stirring occasionally.
Step 20: Mix well and continue cooking.
The ingredients: As with most crock pot recipes, this one was as simple and easy as can be! The recipe this chili was originally pinned from lists everything in a super neat and convenient way. The ingredients even come numbered! In terms of ingredient availability, everything that was used today you probably either already have in your fridge/pantry or you can easily find in your local supermarket. The only change I made was that I used canned jalapenos that I minced myself and I decided not to use cilantro.
The recipe: The recipe is as easy as it gets. The instructions are pretty basic, but more than sufficient since you’re essentially putting all the delicious ingredients together, letting the slow cooker do it’s sorcery and lastly simply shreding the chicken a little while before serving your wonderfully smelling, freshly made chili. The post doesn’t come with any step-by-step images, so if you need more detail, follow 2girlsandapin as we prepared this savory yet surprisingly light chicken chili since we like to take pictures of every minuscule detail!
The flavor: This tasted absolutely wonderful! It was JUST what The Doctor prescribed on a cold, rainy evening. Even though it has some jalapenos and a good bit of chili powder, this one was not too spicy at all (at least in my opinion). I must note, however, that I do really like spicy food, so what may be standard for me may not necessarily work the same for you. BUT, if you’re a wuss when it comes to spiciness, simply plop some more sour cream and you should be good to go.
I served this chili with a side of one of 2girlsandapin favorites – Honey Beer Bread. In my opinion, this bread goes absolutely perfectly with any and all chilies, stews, and chowders…but I may be biased because I REALLY, REALLY like it. Nevertheless, it was a perfect partner in crime for this chicken taco chili.
Issues: I had absolutely no issues preparing this recipe. It was very simple, straightforward, and easy to prepare. It also tasted absolutely wonderful, and as it is case with most chilies, tasted even better the next day. If you do make the beer bread as well, I suggest lightly toasting it, that’s assuming you have any leftovers.
Comments: As is the case with most slow cooker recipes, this one is very easy and open to edits. If you don’t like too spicy, you can alter the hotness factor. If you think this one is still too wussy, crank it up! Either way, it’s a solid recipe that offers a delicious, hearty, flavorful dinner.
Final Verdict: This recipe’s yum factor is a 10/10, without a doubt! Both my significant other and myself were more than happy with it, especially since my kitchen stayed relatively clean and it was SO simple and easy to make.