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The winning Specialty Chili recipe

February 23, 2010

In case anyone besides Justin is actually reading the Trilemma Rebuttals, we’ll get back to it tomorrow. (And if you’re just getting here and you’re thinking “Trilemma Rebuttal?! That sounds like a good time!” you can start here, and then go here, and then here.)

Today, a time out for a chili recipe.

Sunday night was the children’s ministry’s first Chili Cook-Off fundraiser, and it was a good time. Our weekend was so packed Husband didn’t really have time to steep a good chili like he wanted to. So Sunday afternoon I called my mommy and got her recipe for white chicken chili ’cause I didn’t want to show up empty-handed.

However, all I have to do to convince Husband to cook is to attempt to cook myself while he’s in the building. It’s just a matter of time before he can’t stand watching me not alter a recipe, and he steps in to “make it better.”

I don’t know what he changed. I know he added cilantro and vinegar. I also know we used turkey instead of chicken because that’s what we had.

I also know, however, that it’s delicious according to the recipe because that’s how momma makes it and it’s great. So here you go – in case you’re looking to try a good, different chili – the base recipe that won First Place in the Specialty category on Sunday night:


  • 1-1/4 lb boneless, skinless chicken
  • Two 15 oz cans of white beans
  • One 15 oz can of white corn
  • 1 envelope taco seasoning
  • 1 small can of chopped green chili
  • 1 regular can of condensed cream of chicken soup
  • One 14 oz can or box of chicken broth
  • 1/2 C sour cream

Layer everything but the sour cream in a pot and simmer for four to six hours. Remove from heat, and stir in the sour cream just before you serve it.

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