Spiked with cayenne, this addictive chili recipe is easy enough to throw together on a weeknight. If you enjoy making freezer meals, I would suggest using the first recipe as it freezes well for future meals. Cook it in a crock pot or Dutch oven over medium heat, stirring, until the meat is done. It’s best to let it simmer uncovered, but that’s totally impractical because it sputters and bubbles and makes a big chili mess.
Boneless chicken breasts and a variety of canned beans make the chili super easy and convenient. Rachael fuses two camping classics chili and baked beans for a smoky, bacon-infused main dish. Dry beans are about half the cost and don’t contain all the sodium that the canned varieties do. To cook your beans: Soak beans in a large pan for at least 6 hours, or overnight.
Add the onion and garlic, and …Read more