Tonight we made the best chicken chili I have ever had in my life. IN MY LIFE.
But we should start at the beginning.
Way back in 1997, it was New Year’s Day (wait, that makes it 1998) and I met up with Jamie and his former college roommate at the roommate’s aunt’s cabin in northern Michigan. We watched football, drank beer and ate a ton (as you do on New Year’s Day in the woods). His aunt made this chicken chili which was so amazing that years and years and years later, we have tried to replicate it and failed many times. Sure, we have made decent substitutes, but nothing as good as that holiday in the woods.
And then, this summer, the former roommate came to visit us. Somehow, we mentioned how we both still crave that chili, and he texted his aunt and voila! The recipe was ours! (Why didn’t we do this sooner, you ask? Yeah. We are kicking ourselves for that as well.)
We made our first batch 2 weeks ago, and it was heaven, and I promised it would be on the blog the next time I cooked it. And here you go.
But the best part? You guys. This is the EASIEST RECIPE IN THE WORLD. And the leftovers are amazing. You are really gonna owe me for this one.
So here we go.
Combine all of this in a crockpot to cook on low for a few hours or in a pot to put on the stovetop on low for 2 hours. Up to you (just make sure you stir it if you go with the stove top).
- The chicken pulled from a rotisserie bird you buy at the grocer
- 3 cans of white beans, drained
- 2 Tbsp cumin
- 8 oz Pepper Jack cheese
- 20 oz of your favorite salsa (I used Tostido’s restaurant style medium)
At the end of your cooking time, if you feel like it’s too thick, add 1/2 to 1 full bottle of beer.
AND THAT’S IT.
Now go make this and tell me how good it was. I promise it won’t disappoint.