A wonderful chicken based white bean chili that celebrates America's most famous highway. Mix includes a miniature bottle of Tabasco brand hot sauce. Serves 8-10.
Prep time: 30 minutes
Cook time: 2.5 hours
Route 66 Open Road Chile
Ingredients to have on hand
5 c. cold water
3 T. cooking oil
3 tsp. garlic, crushed
2 c. onions, chopped
1 large green pepper, chopped
1 large red pepper, chopped
3 large chicken breast halves (1 ½ lbs.)
1—28 oz. can of concentrated crushed tomatoes
1—12 oz. can of your favorite beer
1—6 oz. can of pitted black olives, chopped 1—4 oz. can of green chilies, chopped
Contents of seasoning packet, enclosed
Contents of sauce bottle (included)
¼ c. grated unsweetened chocolate (optional)
1) Carefully, sort through and thoroughly wash the beans. Soak beans 4 hours or overnight in water to cover by 2 inches.
2) Drain and rinse the beans well. Place the beans in a large pot (6-8 qt.) along with the 5 cups cold water. Cover and bring beans to a boil. Reduce heat to medium low. Cook for one hour.
3) In a large skillet, heat the oil. Add the garlic, the onions, and the green and red peppers. Sauté for 5-7 minutes. At completion, add the sauté to the beans along with remaining ingredients except the chocolate. Cover and bring contents to a boil. Reduce heat to medium low. Cook chili for additional 1½ hours.
4) With a slotted spoon, remove chicken breast onto a plate to cool slightly. Discard skin and bones. Dice the meat into bite size pieces and return to chili.
5) Add chocolate and remove from heat. Refrigerate overnight and reheat the next day.
The next day, get out your copy of Tom Snyder’s Route 66 Traveler’s Guide and Roadside Companion to plan your next adventure on The Mother Road. Afterwards, watch reruns of the Route 66 TV series as you enjoy this delicious chili served hot with sun brewed iced tea, a zesty coleslaw and fresh lemon meringue pie for dessert. Time for a road trip?
Serves 8. Freezes beautifully. Enjoy!
Contents: Dried beans, dried chilis, salt, spices, garlic.