Ok, I had two boneless chicken breast out on the counter to defrost. My wife gave me strict instructions NOT to make chicken Parmesan (which we both love but we are tired of saucy stuff). So I decided to look up some chicken chili recipes – and basically ended up making my regular chili but with ground chicken instead of ground beef.
It tasted crappy. It was probably healthy, and maybe someone might think it was good. But not us. We need the BEEF. We need the beef fat. We can’t take shortcuts and make chili from stuff that chili isn’t supposed to made from. Its foul 😉
Lesson Learned ===>> Don’t make chicken chili – ever – again!
With the red sauce, I totally agree… But I’ve had some white bean chicken chili that was pretty good, with a lighter brown sauce. Ruby Tuesday’s had a really good one until they changed ownership. Now, I dunno… Wish I knew how to make it!
Hm. My turkey/chicken chili usually turns out awesome. I use a chili powder mix, 1-2 cans of kidney beans, masa, salt, etc. w/o a hitch from my family (and from a high school full of kids on “chili” night for my daughter’s homecoming three years running). The one time I “did” use beef in my chili the whole family complained that it was just too greasy…have you tried using Shelby’s chili mix with the ground foul and adding 1-2 cans of the kidney beans to that? I think you might be pleasantly surprised…