Huckleberry's Chicken Chili
Source of Recipe
Sandy Hentrich, lead cook
Recipe Introduction
"It was difficult to reduce our restaurant-size serving to a cook-at-home size recipe, but this should work. Seasonings are to taste as with any chili, depending on how hot and spicy you want. Start light, taste, and adjust to your liking."
List of Ingredients
2 quarts chicken stock
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup (one 4-ounce can) chopped green chiles
1 pound diced cooked chicken (from about 11/2 pounds boneless uncooked chicken)
1/2 cup shredded carrots
2 cups canned Great Northern navy beans, drained and rinsed
Dried oregano to taste
Garlic powder to taste
Crushed red pepper to taste
Chili powder to taste
Recipe
In large pot, bring stock to boil. Add onion, celery and bell pepper. Reduce heat, partially cover and simmer until ingredients are tender, about 20 minutes. Add remaining ingredients and simmer until heated through and flavors have blended, about 30 to 45 minutes. Taste and adjust seasonings as desired. Makes about 8 servings.
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