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Author Notes: Nobody knew the secret ingredient in this chili was apple cider until I mentioned it, but I think the cider, along with the fall herbs, added a unique depth of flavor to a basic chicken chili. —foxeslovelemons
Makes about 14 cups
- 1-1/2 tablespoons olive oil
- 4 celery stalks, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 medium yellow onion, chopped
- 1 tablespoon cornstarch
- 1 tablespoon chopped fresh sage
- 2 teaspoons chopped fresh thyme
- Meat from 2 roasted or rotisserie chickens
- 55 ounces Great Northern beans, rinsed and drained
- 3 cups chicken stock
- 2 cups apple cider
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Chopped apples, for garnish (optional)
- Heat oil in large stockpot over medium-high heat. Add celery, garlic, bay leaves and onion; cook 4 to 6 minutes or until vegetables begin to soften, stirring occasionally. Add cornstarch, sage and thyme; cook 1 minute, stirring constantly.
- Add chicken, beans, chicken stock, cider, chili powder, salt, pepper, paprika and cayenne. Bring to a simmer; simmer 10 minutes, stirring frequently. Transfer to a slow cooker and cook on low 8 hours or on high 4 hours.
- Serve chili garnished with chopped apples, if desired.
- This recipe was entered in the contest for Your Best Chicken
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