Ingredients
- 2 (10 ounce) cans chunk chicken, undrained
- 2 (16 ounce) cans chili beans, drained
- 3 (14.5 ounce) cans Mexican-style stewed tomatoes
- 1 (12 ounce) jar sliced jalapeno peppers
- 1 large onion, chopped
- 2 large green bell peppers, seeded and chopped
- 1 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- 10 cups water, or as needed
- 1 (14.5 ounce) can chicken broth
- salt to taste
Description
A Tomato Based Chicken Chili With Extra Cumin. I Used To Make This Stuff During College Because There Is Enough Of It To Last Me A Long Time. This Recipe Is VERY Hot.
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