At last...the chili recipe
Finally...quite awhile after I had planned to post this here...it is finally time to post the recipe for Talk of The Town chili. If you don't have time to make it in the near future, you'll find it on the menu Thursday, February 7, at the CC Deli in Columbia City. Steve Hostetler, owner, has planned to add it to the rotation of soups, stews and chilis he prepares daily at the deli.
I have to give the utmost credit to my sister, Sarah Schmitt, for sharing this recipe several month ago. Since that time, we've both prepared the recipe many times -- each time it is a little different based on what we add to it. What we're providing below is the basic recipe -- and we'll leave it up to you to add your own additions, as we did when we entered the chili cookoff this year. All of the ingredients can be tweaked to your taste...more beans, less beans, more or less broth.
By the way, since this recipe calls for the use of a crock pot, I really must take this opportunity to thank Whitley County resident Darcy Geiger for encouraging me to dust off my crock pot and use it a little over a year ago. Geiger has published quite a few of her recipes utilizing the crock pot. Thanks to her, I now use my crock pot several times a week -- making it much easier for a busy family to enjoy home cooked meals. Thank you SO MUCH, Darcy!
UPDATE: As of 1:50 p.m. today, February 7, the Talk of The Town chili will now be a regular Wednesday feature at the CC Deli! Store owners Steve and Sharon Hostetler received excellent reviews of the chili from patrons, moving it to a regular featured menu item! Woo-hoo!
Talk of The Town Chili
2-3 pounds chicken breast (seasoned and cooked)
2 14-ounce cans of White Northern Beans
1 eight ounce package of pepperjack cheese, cubed
3 15-ounce cans of chicken broth
1 medium onion diced
The chicken can be baked or boiled, shredded or diced depending on your taste. Retain the drippings from the chicken and add those to the chili for added flavor. In a crock pot, add chicken, beans, cheese, broth and onions. Cook on high for 2-3 hours, stirring occasionally. You will know when it is done when you cannot find the melted cheese and the broth appears creamy.