Sunday, January 8, 2012

New Recipe!

Ok so I'm off on titles today .......

Let us start with a shout out to Ken for his first place chili finish at the Bastrop VFW yesterday, to Debra for her first place chili win at the Stumble Inn and to Steve for his first place show win (also at Stumble Inn)!!

Awesome job guys.... and Ken, I don't understand the pickle thing but if its leading you to first, who am I to judge?

Ok, so most of you all know I do weightwatchers. Or did or whatever. I lost over 80lbs the first go around but gained a bunch back when I hurt my knee... so I am back on WW to try and get back down to where I was comfortable.  One of the challenges my group of Hos (yes its what we call ourselves... after Christmas HO HO HO not street hos you gutter brain) is to come up with easy to make, tasty and freezerable recipes.  Well here's my contribution.  And I am title challenged today so this recipe does not have a name.... I am open to suggestions!.... and you will notice I call out Mild Bill's spices in the recipe. They are very awesome... and all the cool cooks use them! lol Seriously though, I didn't start winning trophies til I switched over to them.... check them out at!

(Insert Clever Recipe Name Here)


2 1/2 - 3 lbs boneless skinless chicken breast. Trim off any visible ickiness (fate, goo whatever) and cut each in halves


12 oz can tomato paste
15 oz can chicken broth
1 TBS Mild Bill's ancho powder
1 TBS Mild Bill's dark chili powder
1 tsp chipotle powder
1 tsp black pepper
1/2 tsp salt
1 medium white onion (chopped )
2 cloves of garlic (diced)
Second Batch of Spices
1 TBS minced onion
1 1/2 tsp garlic powder
1 TBS Mild Bill's dark chili powder
1 TBS Mild Bill's San Antonio chili powder (this is a medium chili powder)
3 crushed chicken bullion cubes
1 tsp cumin
1 tsp salt
In a large bowl, whisk together the tomato paste, broth and the frst set of spices.  Fold in the chopped onion and garlic.  Set aside.
Spray a large crockpot with cooking spray. Place the trimmed chicken pieces in the pot so they dont overlap (If possible).
Pour the sauce over the chicken, making sure each piece is coated well.
Cook on low for about 6 hours.
At the 5 hour mark, add the second set of spices and salt to taste.
Once finished, shred chcken with two forks and mix in with sauce well.

Serving suggestions

Over quinoa, brown rice or whole wheat pasta


Scoop some out onto lightly toasted triangles , sprinkle some cheese over the top and stick in oven until the cheese melts :)
And ....just in case you have forgotten......

VIVA TERLINGUAAAA!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!


  1. The chicken doesn't get dried out from cooking it so long???? I think you should name this chilli rightly so, "Ho's Hot Chilli"!

  2. I vote with Dee Rose except " hot HOs chili"

    sounds like a great recipe & I can't wait to make it!

  3. No, it didn't dry out at all...The sauce kept it nice and moist and the chicken absorbed alot of the flavor of the sauce.

    Shel - trust me. lol