It’s time for beerita! Who would have thought that beer would be the best way to get rid of fluorescent green margaritas? I suppose it is. To avoid a strong beer flavor, it is best to use moderately-sized brews. Use the limeade can to measure the components, and if the combination looks too sweet, add more water. Unless, of course, you enjoy pulp, straining the pulp is always a good idea.
| Prep Time: | 25 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 25 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 tablespoons olive oil
- 4 skinless, boneless chicken breasts, cut into bite-size pieces
- 1 onion, chopped
- 3 large stalks celery, chopped
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground oregano
- ⅛ teaspoon cayenne pepper
- ½ (4 ounce) can chopped jalapeno peppers
- 1 (6 ounce) can chopped green chilies
- 2 ½ cups chicken stock
- 1 cup water
- 3 (14.5 ounce) cans great Northern beans
- 12 ounces sour cream
- ½ cup heavy cream
Instructions
- Heat the olive oil in a large skillet over medium heat. Cook the chicken in the hot oil until completely browned, 5 to 7 minutes.
- Add the onion and celery to the skillet; cook and stir until the vegetables are slightly softened, 2 to 3 minutes.
- Transfer the chicken mixture to a slow cooker.
- Mix in the garlic powder, cumin, bay leaf, salt, black pepper, oregano, cayenne pepper, jalapeno peppers, green chilies, chicken stock, water, and great Northern beans.
- Cook on Low 8 to 10 hours, or on High 4 to 5 hours. Remove the bay leaf from the mixture. Stir the sour cream and heavy cream through the chili to serve.
Nutrition Facts
| Calories | 349 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 7 g |
| Protein | 21 g |
| Saturated Fat | 8 g |
| Sodium | 764 mg |
| Sugars | 2 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This is delicious! I pureed my beans for a creamy texture and then DSH doesn’t know there are beans. Forgot to add the celery but will add next time.
Made this on a cool Sunday and it is delicious. I made on the stove and not the crock pot and added cheddar cheese right in the pot with about 8 oz sour cream! Great on a cool fall day.
I just made this! YUM!! I started with frozen, boneless breasts. Added the onion and celery raw, mixed spices and sprinkled over chic and veggies. Added the chix broth and water. Let it cook on HIGH for 4 hrs. Shredded the breasts and put back into broth. Added a small can of corn (per other folks suggestion) and at 4.5 hrs added 8 oz sour cream (that’s what I had) I didn’t use any cream or milk or anything. Let it cook for another 1/2 hr. Added some shredded cheddar cheese on top of each serving. My husband loved it! Kept sayin “You can make this again!”
Delish. Kept to the recipe, though, I did remove most of the seeds from the jalapeno peppers. Perfect meal on this cold winter evening.
I am the originator of this recipe. I like the idea of adding corn to this, thanks for the suggestion. Sometimes I use two cans of great northern beans and one can of black beans to add a little more color. It is wonderful served with fritos, a scoop of sour cream and a sprinkle of shredded cheddar cheese on top.
We loved this recipe. I took the advice of the other reviewers and backed off the peppers using a half green serrano pepper instead. I also added corn as suggested. I cooked it on top of the stove instead of the slow cooker and only simmered it about 20 minutes. The aroma brought my husband out of his study to help set the table. He was anxious to try it!
Very tasty
This chili cannot be called mild, but it’s very tasty! If you are sensitive to spice, don’t add the jalapenos or cut back the cayenne, or both. Chili is forgiving that way. That being said, I didn’t reduce anything, because we like it on the spicy side. I was in a huge hurry when I made this though, so instead of starting everything in the skillet, I threw everything straight into the slow cooker, including whole chicken breasts. Before serving, I shredded them in the pot. Also, after tasting, I decided that it needed a little something on the sweet side to cut the spicy a tad, so I added a can of corn, and it was perfect. I will definitely make this again, and I’m looking forward to lunch this week!
OH MY GOSH! So hot! I absolutely love spicy food but this was so spicy I got through half a bowl before I had to quit. With a runny nose and sweat dripping off my forehead I can say it was tasty but I would definitely cut back on the peppers and chilies! I made a whole crockpot full and no one in my family can eat it.