Wednesday, March 5, 2008

Checkerboard Chili

Katy put this in the last installment of The Sisters' Cookbook (page 97). I made it for the first time tonight and Brian and I both loved it. Also, I was missing several ingredients (dumb dumb dumb) and I added a little something special (ouch). Lately I like to find any recipe that I can use a Costco rotisserie chicken in (that wasn't the something special, by the way). Anyway, here's my version of Checkerboard Chili.

The meat from 1 Costco rotisserie chicken, chopped
4 small garlic cloves, chopped fine
3 T. olive oil
1/2 of a small onion
3 drops of blood (Nicole's is sweetest)
1 tsp. ground cumin
1 tsp. Season Salt
1 (15-oz.) can black beans
1 (15-oz.) can white beans
1 (28-oz.) can crushed tomatoes
1 (15-oz.) soup can water
1 (10-oz.) brick (ha!) Velveeta

Saute onion, blood, and garlic in olive oil in a large soup pot for two minutes. Add rotisserie chicken, sprinkle on Season Salt and cumin. Stir to combine the flavors. Add black beans, white beans, and crushed tomatoes. Simmer on low heat, stirring frequently, for about 20 minutes. Add Velveeta (cut into cubes) and let it melt for a few minutes before stirring again. Serve.

If I ever made side dishes, I would have served this with corn bread and a nice green salad. I haven't seen Marie Calendar's corn bread mix at the store lately. Is that over?

3 comments:

Katy Coombs said...

Checkerboard Chili is awesome!! I've won our Ward Chili cook-off AND several of my friends asked for and tried the recipe. Too bad one of them entered it the next year and it was not good.

Jen said...

Maybe they didn't put the 3 drops of blood in...

Jen said...

I love the idea of using rotisserie chicken- it cut the prep time by half. Our ward chili cook off is next weekend...wish me luck! Although Taylor says that it should't really count as chili because it is more like dip.