Hey! Welcome to The UIS!
Here’s the recipe, as promised.
2 pounds of chicken breasts, boiled to internal temp of 165 degrees.
After chicken cools (flash cool with ice is a quick solution), shred chick by hand.
Place shredded chicken in large pot.
Add two 12oz cans of corn, drained.
Add two 12oz cans of kidney beans, drained (light or dark)
Add one 24oz jar of Pace Picante sauce (Mild, but you can use medium or hot if you wish)
Add one 24oz of Pace Chunky Salsa (Mild, but you can use medium or hot if you wish)
One Carrol Shelby’s box of “Chili Kit” (I use only the large chili seasoning packet and do not use the flour or cayenne pepper)
Add 12oz of water if you prefer a “looser” mixture, but other than that… that’s it!
Put the pot with all the contents back on medium heat, stir frequently and cook until everything is hot
Love,
UISProphet