I come from a football family. My parents met at the University of Alabama in the hey days of Bear Bryant. I grew up a Bama fan (Roll Tide!). Then we moved to Texas. It’s no secret that Texan’s take their football seriously. My high school was no exception. My high-school football stadium was larger than the one at my college, and not one, but two of my high-school classmates hold Super Bowl rings. I think a subconscious prerequisite for my spouse was a love of football. Hubby certainly checked that box. He bleeds New England Patriot’s blood, so I now cheer for Tom Brady (not hard to do).
Well, did anyone notice the unofficial theme I’ve blogged this month? Quesadillas and Artichoke and Spinach Dip scream Super Bowl party. And, there is no single dish more appropriate for a football party than chili, so here you go. Last year I shared my version of a true Texas chili. Chili, like many things, has as many variations as there are cooks making it. This week’s recipe is a much less traditional version than last year’s. Equally as tasty, this chili is a chicken chili with beans, cocoa powder and dried apricots. It’s also an easy slow-cooker recipe that takes only a few minutes of hands-on work.
I love that it is a recipe you can prep in a few minutes in the morning and then forget about all day. All you have to do is brown the chicken, onions, carrots and garlic and then throw it all in a slow-cooker for several hours. Then to finish it off you just shred the chicken and blend the sauce into a self thickening chili — no gluten — no grains. Right before serving you toss in a can of pinto beans (or dried beans which have been cooked) and chow down. That way you can still have time to watch the Super Bowl, even the commercials. Enjoy!