Last night was our Sunday School Chili Cookoff..... I've never been a big fan of Chili, but Ryan has always raved about his mom's Chicken Chili and so I used her recipe for the cookoff. And, get this, we won the SPICIEST category and tied for BEST ALL AROUND. Not to mention getting to taste a whole bunch of other great chilis like this recipe and this recipe. You can check out our recipe
Ryan's Favorite Chicken Chili
1 ½ pounds white boneless chicken**
3 (14 ½ oz) cans diced tomatoes with onions and green pepper, undrained
2 (15 oz) cans kidney beans, undrained
1 Tbsp Worcestershire sauce
3 Tbsp chili powder
1 ½ tsp oregano
1 tsp garlic salt
1 tsp sugar
½ tsp black pepper
½ tsp ground cayenne pepper
**The recipe calls for chicken to be cooked & cubed, but I shredded the chicken and everyone loved it. (I think it would probably also be good if you used shredded rotisserie chicken).
If cooking on the stove, cook/shred chicken, then, mix all ingredients in a pot and cook until mixture comes to a full boil. Then reduce heat to low for 30-40 minutes.
If cooking in crockpot, use cooked or frozen chicken pieces, mix all ingredients in a crockpot and cook on low all day. Remove chicken and shred, then re-mix chicken with other ingredients.
SERVE with cheese, sourcream, and crackers/chips/cornbread. ENJOY!