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Soups - Chili Stew

  • 1 large bone-in chicken breast, boiled
  • 2 pounds ground beef, browned
  • 1 medium onion, diced
  • 2 medium jalapeño peppers, diced, optional
  • 1 medium bell pepper, diced
  • 1 (15-ounce) can chili beans
  • 1 (15-ounce) can pork and beans
  • 1 (15-ounce) can chili with beans
  • 1 (15-ounce) can chili without beans
  • 1 (15-ounce can mixed
  • vegetables
  • 1 (15-ounce) can whole-kernel corn
  • 1 (15-ounce) can diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 (8-ounce) can tomato paste
  • 11/2 tablespoons chili powder
  • Salt and pepper to taste

Boil chicken; remove from bone, reserving broth. Brown beef with onions and peppers (do not drain).
In a large pot, combine beans, chili, vegetables, and tomato sauce and paste. Add chicken and beef, chili powder, salt, and pepper. Add 2 cups reserved chicken broth and enough water to make the mixture “soupy.” Cook on low to medium heat until hot; simmer about 1 hour, stirring occasionally to prevent sticking to bottom of the pan.
Submitted By: Linda Bain
Bethel Springs
Midsouth Farmers Co-op
Number of Servings: 0
Print 3x5 recipe cards
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