My family is picky. I’m sure they could have gotten that from me – when I was a child, I once staunchly refused to eat cheese covered broccoli because I thought it was going to bite me. However, I also apparently ate butter practically by the stick, and loved, loved, loved onions.
Now, not so much a fan. (Although I do like a little mashed potatoes with my butter now and again.)
There are, in fact, quite a few recipes that I love that my family…just does not. However, that doesn’t stop me from cooking for myself once in a while! Right now, what I’m craving is chili. And not just any chili…
Black Bean Chicken Chili
So I got this recipe from Cooks.com when I was attempting the very effective, yet very hard for a non-cooker to stick to, 4 Hour Body plan. It is amazing. Spicy, easy to freeze and reheat, yummy…I could easily eat four cups in a sitting. My only problem is the prep time. For someone like me, who doesn’t like to spend more time preparing the food (or cleaning up after preparation) than it takes to cook it, I don’t make this soup nearly as often as I would like to eat it.
My biggest issues? The onion, garlic, and chicken breasts. I’m not a chopper. I have a little machine that does it for me, but it’s a pain to clean. Also, cold chicken breast is so slimy and disgusting! Ever noticed?
The best part? Everything else you can just measure and toss in. And if you live in Pennsylvania, you need to buy at least six beers to make this, 24 if you haven’t got a restaurant nearby, so there’s a little something to sip on while it’s cooking.
**happy**
You can grab the recipe over at Cooks.com, and even get a word-search version which I must say, has to be the coolest thing if you’re cooking with your kids. Unless your kid is like my kid, and hates word searches as much as he hates my chili.
