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I’m very excited to share that we are having a #SundaySupper chili cook off this weekend! I’ve never participated in one, as I’ve lived in parts of southern US that aren’t heavily known for chili like other regions, but I’ve fallen in love with chili the more that I’ve had the opportunity. This should be a fun little experiment where you get to choose what your favorite chili is.

Vote with your heart, eyes, and stomach as to which chili is your favorite. This should be a lot of fun and something we’ve been working hard towards!

Will YOU be a part of the #SundaySupper Chili Cook-Off judges panel this week? Voting is live at the Sunday Supper Movement Online Community Magazine starting now and concluding (fittingly) on February 27 – National Chili Day! Browse the submissions and cast your vote by clicking HERE!

Beef and Bison Chili

Pork Chili

Chicken, Duck, and Turkey Chili

Mixed (meat combo) Chili

Fish and Seafood Chili

Vegetarian Chili


Best Wines To Pair with Chili #SundaySupper from ENOFYLZ Wine Blog

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Prep Time: 15 minutes
Cook Time: 45 minutes


3skinless chicken breasts
26 ozchicken stock
1 tbsppeppercorns
1/2 tspred pepper flakes
1bay leaf
1yellow onion
1 tbspminced garlic
28 ozcrushed tomatoes
15 ozpinto beans, cooked
1 tspchili powder
1/4 tspcayenne pepper
1/4 tsppaprika
1/4 tspground black pepper
1/4 tspsalt


  1. Place the chicken in a medium sauce pot and cover with the chicken stock. Add the peppercorns, flakes, and leaf. Bring to a boil, then cover and let simmer at medium low for 10 minutes. Turn off the heat and let sit covered for 15 minutes. Remove the chicken from the liquid and shred it.

  2. Chop the onion. In a medium sauce pot, add a tsp of oil and cook the onion and garlic over medium heat until the onions begin to turn translucent.

  3. Add the tomatoes, beans, chili, chicken, peppers, paprika, and salt. Stir and cook for 20 minutes.

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