Southwest Winter Chili

A rich, hearty meal for those cold winter nights, or any time of year.

Ingredients

• Whole chicken or 20 oz bag frozen pulled chicken

• Up to 32 oz Chicken Stock

• 1 lb Ground breakfast sausage (turkey or pork)

• One 7-12 oz can Mexican-style sweet corn

• Four 15.5 oz cans White kidney beans

• One large White onion (diced)

• About 4 tbsp Olive oil

• Black pepper

• White pepper

• Garlic powder

• Cumin

Instructions

1. Option 1) Fill a pot with enough water to cover whole chicken. Slowly cook the chicken until done. If desired, you may use this water as the stock for the chili. If you do, strain the water over another pot and set aside. Allow the meat to cool, then pull the meat from the bones and skin and set aside. Option 2) Warm the frozen pulled chicken until thawed (using microwave or stove with about one cup of water). If choosing option 2, you will need to use prepackaged chicken stock.

2. Brown ground breakfast sausage (with olive oil) until cooked thoroughly.

3. Put the meats into a large pot, cauldron, or Dutch oven; and add all beans, corn, onion, and chicken stock to desire consistency.

4. Add seasonings to desired taste; generally a minimum of 2 teaspoons each.

5. Cook on low heat for about one hour, stirring occasionally, and adding more chicken stock, if needed. Serve with warm, buttered corn bread.

Tip: It can be easy to burn chili. To remove burned chili taste, add a pinch of curry powder. It won't harm the flavor and can save the entire dish! No one will ever know it was burned.