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Description Edit

The original version of this chili recipe is baked, but I find it easier to do on the stovetop. To bake, simply brown the meat and onions, and then combine everything in an oven-safe casserole and bake in a moderate oven for about an hour.

For many years I was unable to get green chilis, and I grew accustomed to the flavor of this chili without them. Thus I list them as optional.

Ingredients Edit

Preparation Edit

  1. In a large saucepan, heat oil. Sauté onion, garlic and cumin until onion is soft.
  2. Add chicken and cook until white or golden.
  3. Add beans, corn, chilis and broth.
  4. Bring to a boil, reduce heat, and simmer for at least an hour.
  5. Top with shredded cheese when serving.
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