When we went camping in June, I brought with me, my parents famous dish… White chili and cornbread. When I tried to reheat the cornbread in the fire… it didn’t turn out as I had planned! Lets just say it had a burnt smokey flavor. But oh well, that’s all part of the camping experience.
Everyone still ate it despite the cornbread and LOVED the chili. Mom and I wanted to share the recipe with you all. My mother was taught how to make this yummy dish by our neighbor in Alabama. Over the years my parents have made it their own and it is one of my favorites!
It’s a really easy meal to make and you’ll have left overs for days… and trust me you will eat it all!!
What you’ll need for the chili:
- 4 chicken breast
- 2 1/2 cups of chicken broth
- 4 cans of white beans (mom and I use great northern beans)
- 2 cans of rotel tomatoes
- 1 1/2 cups of sour cream
- 1/4 cup of milk
- Salt and peper to taste
Start by boiling you chicken…
You can reuse the pot you boiled your chicken in
Shred your chicken and place in the pot and add your broth
Drain your beans and add all four cans
DO NOT drain your tomatoes and add those next
You will want to cook it in a large pot on high heat for five minutes without the milk and sour cream.
Put the heat on low
mix you milk and sour cream together and then add the mix to your chili.
Let it heat up for about 10 minutes, stirring occasionally
What you’ll need for the corn bread:
- 2 boxes of jiffy cornbread mix
- 2 eggs
- 1 1/2 cups of milk
- 1/2 cup sugar cream
- 1/2 sugar
I just follow the directions on the box. Mix it all together and cook for 20 minutes at 400 degrees. Dad taught me how tot make this cake like corn bread. Bert eats this stuff for dessert and breakfast. Its really good anyway you eat it!
We like to place the corn bread in our bowls first and then add the chili.
Top it off with a little cheddar cheese and you have yourself a yummy dinner that only took about 45min.
We really hope you enjoy this yummy and easy dish. It truly is one of my favorites!