So the kids and I went to visit my sister & mom on Saturday afternoon. This included lunch with my sister, followed by a stop at Rita's custard shop then on to my moms--a general all around good visit.
When I visit my mother I can always count on at least 10-15 magazines on display for my reading pleasure. For anyone who says Print Is Dead--they do not know my mom. She is single-handedly keeping the publishing industry in business.
Anyhoo, while there I noticed she had a new issue of the Food Network magazine (which I love by the way) but I can't subscribe because as you know I have hoarder-like tendencies (hmmm I wonder where I got that from). While thrumbing through this issue I found so many recipes that I wanted to cook that I decided to build my entire grocery list around like 5 or 6 recipes ($300 later...)
Long story short I decided that Sunday dinner would be a departure from my family's norm and would focus on something new and fresh. Ladies and gentlemen may I present Chicken Corn Chili (insert the sound of applause here).
I went to the market and bought everything except the cilantro which after two stores I gave up on finding and promptly went home to cook.
Long story short, Chicken Corn Chili got a resounding Family Boo!#dinnerfail Even the baby wouldn't eat it and he literally eats everything. The worst part is that I made like an industrial-sized vat of it so I have a big tupperware of leftovers which at best I can give to the racoons outside. Here is the photo from the magazine but it doesn't translate to the actual experience (photo nice/experience not so much).
I bet if I bought it to a homeless shelter no one there would eat it either...womp womp. So, thanks Food Network Magazine-thanks for getting my dinner cred revoked. I had a pretty smoking record up until this point.
And. P.S. Babe, I appreciate you eating it--you were the only one. Thanks for taking one for the team.
I've attached the recipe in case anyone wants to have a go at. If your family likes beans then maybe they'll enjoy:
1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 large jalapeno pepper (1/2 chopped and 1/2 sliced; remove seeds for less heat)
1 4-ounce can chopped green chiles, drained
1 teaspoon ground cumin
2 cups low-sodium chicken broth
2 cups shredded rotisserie chicken
2 15-ounce cans large white beans or pinto beans (1 undrained; 1 drained and rinsed)
1 cup frozen corn, thawed
1/2 cup chopped fresh cilantro
1 cup shredded monterey jack or white cheddar cheese
Sour cream and cornbread, for serving (optional)
Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.