Chili is good anytime, but now that it’s so chilly (ha!), the two seem to go hand in hand. Here’s a recipe I developed. It’s a play on words for “Not Your Typical Chili” and you’ll see why. Enjoy!
Nacho Typical Chili (Not Your Typical Chili)
1 (12-ounce) can beer, regular or lite
1 cup chicken broth
1 teaspoon Worcestershire sauce
1 (1-1/4-ounce) package chili seasoning mix
1/2 cup half-and-half
1/4 cup cornstarch
1 (15-ounce) jar processed nacho cheese spread
1 cup milk
1 pound mesquite-grilled chicken breast, diced
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can whole kernel corn, drained
1 (15-ounce) can diced tomatoes, undrained
Diced jalapeno, optional
Corn chips, grated cheese and cilantro for garnish
* Combine beer, broth, Worcestershire and chili seasoning mix in a 3-quart pot. Cook over medium heat for 4 to 6 minutes or until hot.
* Combine half-and-half and cornstarch and stir well. Add to pot along with cheese spread and milk. Cook, stirring constantly, 4 minutes or until thickened and bubbly.
* Add chicken, black beans, corn, tomatoes, and jalapeno, if using. Cook 2 minutes or just until thorougly heated.
* Ladle into warm bowls. Garnish with corn chips, grated cheese and cilantro, if desired.
Makes 8 to 10 servings.
SOURCE: Barb Rolek
