Chicken Chili

• 1.5lb Boneless Skinless Chicken Breasts
• Sliced Thin
• Fried in Bacon Grease...
  • A liberal helping of Bacon Grease
• Spiced To Taste
• Cumin
  • Lots of Cumin
  • Perhaps, 1 Tablespoon
• Red Pepper
  • Way Less
    • A Heavy Pinch
• Black Pepper
  • Lightest of All
• Diced Onion
• Whatever was in the freezer bag.
• Probably, half an onion's worth.
• 1 Can Black Beans
• This makes it Chili.
• 1 Can Tomatoes
• This makes it Traditional.
• 2 Slices of Bread
• The heels.
• This is to thicken it up.
  • I will bring to boil, add the bread, and serve.

The ingredients were added in order. I would have liked to brown the chicken. But it's a trade-off between brown and juicy. And I chose juicy.



This will now sit for a few hours and will be served (after reheating and adding the bread) with Corn Chips & Sour Cream.



This was pretty darn tasty. But then, Chili is a fairly classic dish... perhaps, because it is easy to get right and difficult (for a Chef of Middlin Experience) to get wrong.

Whatever.

The leftovers will be extended with Salsa, Green Onions, and a small bit of Cheese to make a Rich Man's rendition of Bean Dip, which will be served with Corn Chips and Sour Cream.



September, 2020