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
about 14 cups
celery stalks, chopped
garlic cloves, minced
medium yellow onion, chopped
chopped fresh sage
chopped fresh thyme
Meat from 2 roasted or rotisserie chickens
Great Northern beans, rinsed and drained
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.