The fall, and cooler temperatures always make me crave chili, and more hearty meals. I had two cans of shredded chicken (you know, like how tuna comes) in my cupboard and was trying to find a good use for them. In the summer I make a mean chicken salad, but it's certainly not the time of year for that, and chili is a pretty easy meal to throw together without any instruction. I'm usually not that adventurous, but I was confident that I couldn't screw this one up!
So, after deciding I was going to make a chicken chili, I had to run to the store to get the remaining ingredients. At the store I grabbed a can of red kidney beans, a can of corn, a can of stewed, sliced tomatoes, a packet of chili seasoning, and of course a box of Jiffy corn bread mix. The cans of chicken that I had on hand were large cans (from Costco) and I used two. (If you had the "normal" (tuna sized) cans, I'd probably use four cans.)
Everything can go into the slow cooker together. Drain the beans and corn, and use the juice from the tomatoes. I also added about 2/3 a bottle of beer. You can use whatever type of beer that you prefer. I used a brown ale since that's what we had at home. The chicken is already cooked, so it basically will just need to marinate together and warm. I had ours in the cooker for about 6 hours on low. Before we got ready to eat I whipped together the corn bread muffins so they would be warm with our meal. I also added a bit of flour to the chili to thicken it before we dug in. If you like a more soupy chili, don't add the flour, this is purely personal preference.
Next time I make this chili I'll be sure to take some photos and update the post.
In the mean time, now that Noelle and I are into a better routine, I should be able to find some time to write more. I wrote this last week, and am just now finishing it. We have a big milestone coming up though - Noelle's one month birthday!