I’m very excited to share that we are having a supper 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.

Ingredients:
3 skinless chicken breasts
26 oz chicken stock
1 tbsp peppercorns
1/2 tsp red pepper flakes
1 bay leaf
1 yellow onion
1 tbsp minced garlic
28 oz crushed tomatoes
15 oz pinto beans, cooked
1 tsp chili powder
1/4 tsp cayenne pepper
1/4 tsp paprika
1/4 tsp ground black pepper
1/4 tsp salt

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