Senior accountant Cliff Green was the winner of the Metropolitan Community College Administrative Center’s second annual Chili Bowl, which this year turned into a competition.
Cliff scored a distinctive trophy and a gift card for his recipe, which he says actually comes from the family of the best man at his wedding. It’s a slow-cooker chicken chili that includes light cream cheese and packaged ranch seasoning.
Seven chilis competed in this year’s Chili Bowl.
Cliff says he usually doubles this recipe. For the Feb. 15 Chili Bowl contest, he did more than double it — he used a full bag of frozen chicken breasts and four cans of black beans.
Cliff Green’s chicken chili
2 chicken breasts (frozen or partially thawed)
1 can black beans, drained and rinsed
1 can corn, undrained
1 can Rotel tomatoes
1 teaspoon onion powder (or one-half chopped yellow onion)
1 Tablespoon chili powder
1 teaspoon cumin
1 package ranch salad dressing/seasoning dry mix
1 (8-ounce) package light cream cheese
Place chicken breasts at bottom of slow cooker, then cover with black beans, corn and Rotel tomatoes. Top with seasonings including ranch seasoning and stir. Place block of cream cheese on top, which will melt during cooking.
Cook on low for 6-8 hours. About an hour before serving, remove the chicken breasts, shred them, and return meat to slow cooker. Can serve with sour cream, shredded cheese and tortilla chips.