Making Babies (and making dinner when possible)

Chicken Chili with Cornbread
I made this the other night for Sunday dinner. Chili is always better when it has time for all the flavors to combine. Start out with dicing 1 large onion, 2 carrots, 3 celery stalks, 1 green and 1 red bell pepper. Dump this in a large stock pot that has been heated on Med., bottom coated with olive oil. Saute until soft. Add a large palm full each of cumin and chili powder and simmer for 5 min. Add some thyme, cayenne pepper, red chili flakes, salt and pepper to season. Add 1 can tomato sauce, 1 can diced tomatoes with juice, 1 can green tomatilla sauce, and 1 can diced green chilis. Add 2 quarts of chicken stock, 4 cans of white beans (or 2 cans white beans and 2 cans pink beans...or any combination of beans you like). Add 3 bay leaves. Let cook on simmer for at least 3 hours. In the meantime, you can either brown some boneless skinless chicken breasts and cube up, or cook a whole roaster chicken and pick apart. I added 4 large boneless skinless chicken breasts and half of a roasted chicken to my chili. If you are serving this the same day, add the chicken and cook another 2 or so hours so that all the flavors come together. If you are serving this the next day, add the chicken and let cool until you can refrigerate. To heat up, place stove temp on simmer and bring the pot to a boil for 2 or so hours before serving. I serve with sour cream, monterey jack cheese, and green onions (scallions). I love cornbread with this too. I just buy the premade mix and follow instructions.