Chili Pollo Con Frijoles - Chicken Chili With Beans |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 10 |
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A perfect dish to brighten a dreary day from the Southwestern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
4 lbs stewing chicken |
2 tablespoons salt |
3 1/2 cups tomatoes, cooked (canned is fine) |
3 garlic cloves, peeled and chopped |
3 large onions, peeled and chopped |
1 1/2 teaspoons chili powder, more to taste (store bought, your own recipe or chili powder) |
2 tablespoons butter |
2 (20 ounce) cans pinto beans, well-drained or 1 quart cooked pinto beans |
crackers or corn chips |
Directions:
1. Cover chicken with water, add salt, tomatoes, 2 cloves garlic and 2 onions.
2. Cook until tender.
3. Remove chicken from broth; bone, cut meat into small pieces and return to broth.
4. Stir in chili powder and reheat.
5. In another pan, melt butter and lightly brown remaining garlic and onion.
6. Add to chicken and simmer for an hour.
7. Add beans and simmer for an additional ten minutes.
8. Serve in bowls with crackers or corn chips.
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