I think church cookbooks are some of the best cookbooks out there. A group of folks get together and submit their best recipes — that’s a guarantee for several winners. My mom has given me a number of cookbooks over the years. This recipe comes from the Mt. Vernon General Baptist Church 2001 cookbook, which is probably my favorite church cookbook.
I love this chili. It’s super tasty and quick — perfect for a cold weather, weeknight dinner. Funny thing, I’ve made it a number of times over the years and just noticed last night that the recipe was submitted by my parent’s neighbor, Millie Dike. Bob and Millie Dike are super nice folks, and they have an awesome pool that Gray and I frequent every chance we get!
- 2 boneless, skinless chicken breasts
- 48 ounces great northern beans
- 8 ounces thick and chunky salsa
- red pepper flakes to taste
- 2 teaspoons cumin
- 1 can chopped green chilies
- 8 ounce block of Monterey Jack cheese, shredded or cubed
Cut the chicken into size bite pieces. Cook in 1-2 tablespoons of oil until cooked through. Add the beans, salsa, green chilies, and cumin. Simmer for roughly 15 minutes. Stir in the cheese and allow to melt. At this point, keep the heat on low because the chili can scorch easily.
Of course no meal would be complete in my home without dessert. These Snickers Blondies are simply sinful and worth every single calorie.