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“Steelers” Chili

by Tom Fleming

 

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Black & Gold “Steelers” Chili

Makes 10-12 servings

2 onions, chopped (about 2 cups)

1 cup chicken broth

1 TBSP extra virgin olive oil

2-4 oz. cans of green chiles plus liquid

2-14 oz. cans enchilada sauce

2-8 oz. cans tomato sauce

1-14 oz. can each black beans and corn kernels, drained

1-8 oz. can corn kernels, including liquid

4-5 cups cooked shredded chicken or meat of choice

2 oz grated white cheddar cheese

In large pan, sauté onions in olive oil until slightly brown. Add chicken broth and bring to a simmer. Transfer onion mixture to a crockpot and add green chiles, enchilada sauce & tomato sauce and set on low heat. Cover and cook for 1 1/2 hours. Remove cover and add beans and corn. Cover and cook on low for 2-3 hours. Serve and garnish with white cheddar cheese.

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