Follow these steps for perfect results
ground chicken
ground pork
garlic cloves
minced
bell pepper
chopped into bite size pieces
white corn
onions
largely chopped
tomatillos
diced
white kidney beans
navy beans
chickpeas
green chilies
chicken broth
chili powder
green hot pepper sauce
to taste
tapioca flour
chicken broth
Lightly brown the ground meats in a frying pan.
Combine the cooked meat, garlic, bell pepper, white corn, onions, diced tomatillos, white kidney beans, navy beans, chickpeas, green chilies, chicken broth, and chili powder in a crock pot or dutch oven.
Cook on low in a Crock pot for 7 - 8 hours or on very low heat for 3 - 4 hours in a dutch oven.
Approximately 20 - 30 minutes before serving, mix the tapioca powder and chicken broth until combined.
Pour the tapioca mixture into the chili and stir to thicken.
Serve hot.
Expert advice for the best results
Add a dollop of sour cream or Greek yogurt for extra creaminess.
Garnish with shredded cheese and chopped cilantro.
Adjust the amount of chili powder and hot sauce to your liking.
Everything you need to know before you start
20 minutes
Can be made 1-2 days in advance.
Serve in a bowl, garnished with toppings.
Serve with tortilla chips or cornbread.
Balances the spice.
Acidity cuts through the creaminess.
Discover the story behind this recipe
A popular variation of traditional chili.
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