Jan here, sharing one of our favorite Black Hills traditions - our church's annual Tree Hunt and Chili Supper.
We rarely need an excuse to head up into the Hills on a beautiful Sunday afternoon, especially when we get to do it with a few of our closest friends!
I think I've mentioned how our church is growing...sixty-one folks from our church gathered for this year's hunt.
|photo by Janet Sartorius :-)|
The weather was a lovely 55°, even though it was a bit overcast due to an approaching storm front. This lovely spot in the middle of the Hills is expecting 4"-6" of snow overnight Sunday and into Monday, our first real snow of the season.
But we found our tree, and then we all headed back to the church for the chili supper.
I made one of our favorite chili recipes this year - Chili Verde - which is really more white than green. :-) But it's tasty, not too spicy, and super easy to throw together.
2 quarts chicken broth
2 cups cooked, diced chicken (I often use canned chicken)
3 cans Great Northern Beans, or another large white bean
2 small cans diced green chilies
1/2 medium onion, chopped
2 Tablespoons cumin
1 1/2 teaspoons oregano
1/2 teaspoon chili powder (I used chipotle chili powder)
1 teaspoon garlic powder
salt to taste
Combine the ingredients in your slow cooker, large pot, or pressure cooker.
In the slow cooker, cook on high for 4 - 6 hours.
In a large pot (stove-top), simmer on medium heat for about an hour.
In a counter-top pressure cooker (aka Instant Pot), cook for 10 minutes on high pressure and use the natural pressure release (about 30 minutes total time.)
That's it! Super simple, and delicious on a snowy, stormy day.
And this is a perfect dish to make when you want or need to use your pantry. I always keep a stock of these ingredients on hand, so this is a dish I can make even if we haven't made a trip to the store in a few weeks...or months.
So, where is your favorite spot to find your Christmas tree?