Monday, July 8, 2013

Fourth of July Porch Party (with Chicken Chili with Corn and Black Bean Recipe!)

I don't know about y'all, but here in Georgia, rain postponed everyone's plans for the Fourth. We didn't really celebrate until Saturday, and even then it rained. Jared and I along with my parents were invited to a BBQ Hank and Kathy's house. Hank and Kathy are some of Mama and Daddy's best friends and it's always a good time when they all get together because Hank and Kathy are two of the funniest people I know. I didn't want us to show up empty-handed, so I decided to make some more of the chili I mentioned in last week's Photo Friday. I found the original here, but I tweaked it to suit our tastes. The recipe is after the porch party pictures!

The porch party was a ton of fun! Hank is a killer BBQ cook (and cook in general.), so anytime you go over there, you know you're going to eat great! He was the man who did all the BBQ for our wedding. He smoked 20 pork butts that weekend!


I love their place!


Tellin' tales.






Mean muggin'.



"Really? More pictures?"


Miss Toontsie!


This beautiful girl is Katie. They named their dog after my sister, which is hysterical to me.



She looks like she's fat, but she's all muscle! What a beautiful babe!


Kathy picked these flowers from her flower garden.


Hank is so proud of this 'fast and loud lawnmower of Cobb county'-complete with optional cold beverage center-that he had to show us.


So very pretty.


Here's the recipe for the chili!

Ingredients:

  • 1 tablespoon of whatever oil you like to use. I used canola because that's what we had.
  • 3 large chicken breasts cut into small cubes
  • 1 chopped onion
  • 1/4 teaspoon of minced garlic (I really love garlic.)
  • 1 tablespoon of paprika
  • 1/4 teaspoon of oregano
  • 1 teaspoon of cumin
  • 1 teaspoon of garlic powder (see. I told you.)
  • 1/4 teaspoon crushed red pepper
  • dash of chili powder
  • 1 can of black beans, drained 
  • 1 can of great northern beans, drained
  • 1 can of rotel, drained
  • 1 can of corn, drained
  • 1 cup of chicken broth
  • Optional: cheese and tortilla chips

Heat oil in your skillet on medium high heat. Add onion, minced garlic, and chicken.


Cook until chicken is cooked through. Put all of your remaining ingredients in a pot. Relish in the pretty colors!

Scoop your chicken, onions, and garlic out of the skillet and into the pot. Add the spices to the pot.


Mix well. Bring to a boil. Reduce heat to low and simmer for 20 minutes.


Jared brought home 4 pounds of Parmesan cheese from work, so we added some of that to the chili and it was actually really good. We scooped the chili up into tortilla chips and it was delicious!

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