I love chili. There is nothing better than a nice bowl on a cold or rainy day with some corn tortilla chips and a little cheese on top. Yum.
I make this a lot because it is so easy and the seasonings are perfect. I don’t like my chili too spicy, I like it with just a little kick and this mix from Bear Country Kitchen is the best, in my opinion. You can make it in a crockpot and put it on low for 6-8 hours or you can make it on the stovetop.
I choose to make it with chicken, because I love the way the chicken tastes when all the seasonings and such get mixed with it. There is also a recipe on the back of the chili mix packaging that uses beef. I’ve made that one as well and it’s good too, but it’s a little too hearty for me. I don’t like eating a lot of red meat anyway. Whichever way you want to go, you can do what you want. That’s what is so great about it.
As a mom, I find that quick and easy no fuss dinners are the way to go! I love being able to dump everything into a pot and walk away.
Let me know what you all think! 🙌🏻
-1 package of Bear Creek Country Kitchen’s Darn Good Chili mix
– 7 cups water
– 1 lbs, chicken breasts
– 1 small can tomato paste
– 1 can petite tomatoes, diced
– 1 can corn
– 1 can black beans (or any other beans you may like).
Throw all of these ingredients into a large pot and bring to a rolling boil. Once boiling, reduce heat to low for 40 minutes covered. Then take two forks and shred the chicken breasts. Let it cook on low for 20 more minutes uncovered to thicken and stir.
Top with some shredded cheese and a little sour cream, if that is your preference.