Well it’s officially football season guys……and gals. I’ve heard plenty of my girlfriends comment “I’ve officially lost my husband to football!!” It’s funny my  husband wasn’t really a football fan when I met him (I think it was a trick) but within the past few years he’s become, well lets say a football fan! AH!! It works for me because I set myself up in the kitchen for the day and then we are both happy. Yes I just admitted it, I use Football as a reason to make some really great yummy dishes. Mine as well make the best of it! So today’s theme for #SundaySupper is Tailgating parties and all the wonderful food that comes along with it. Heck yeah I was getting involved with this one, and let me tell you……….the recipes for this theme……….AMAZING!!! Lane over at Supper for a Steal is hosting this week! She’s got some great recipes and well……..DEALS! I chose not only a Chili but a Chicken Chili because I’ve always wanted to make one, I’ve made so many kinds of Chili’s, one because I love it and two because my husband always challenges me to make it “hotter”. Well I realized that though I may never get it hot enough for him,  I have finally gotten it to just the right temperature for me!

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Earlier this summer I got these dried chili’s and never used them, I forgot I had them! I pulled them out as I was making this dish and quickly looked up what I could do with them and how I could add them to this chili, especially since I forgot my Chili Powder up at our camp so I felt like I needed to improvise! unfortunately since I didn’t put a lot of time and effort into researching it ahead of time it didn’t work well when I blended it. It was still thick and pasty so I only added about 2 tbsp of the blended chili however……..I did add some of the water from soaking the chili’s. Did you know you can soak Chili’s? I didn’t know that, I added about 1/4 Cup of that water and when I blended the chili and garlic, I added about 2 tbsp. of that into it, you don’t have to do this part but I thought I would still mention it. Here are my Chili’s soaking in water.

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And my Chili’s I blended with some of that water and garlic.

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Recipe Adapted From: Budget Savvy Diva
What You Need:

2 cans white beans ( rinsed) I used Cannellini & Great Northern
1 can corn, drained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts
1/4 teaspoon of cayenne pepper (I used Hot Shot)
1/2 teaspoon of garlic powder
1/2 teaspoon of  pepper
1/2 teaspoon of white pepper
2 Garlic cloves minced
1 Jalapeno Pepper, Chopped
Pinch of Cinnamon

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It’s as simple as throwing all of the ingredients into the crock pot! I obviously chopped my hot pepper up first. Feel free to add as many as you’d like, I may add a few more next time!

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Here is a picture of everything in the crock……..simple simple. Mix it all around and then add the chicken breasts on top of everything and sink them down into everything.

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Then add the cream cheese right on top. Don’t even worry about mixed it in, it needs to melt.

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I cooked this for 8 hours on low, I took the chicken out after 7 and shredded it, trust me at this point it shreds real easy! I put it back in and blended the cream cheese (it breaks up real easy at this point, if it already hasn’t) I then let it cook for another hour to let it all blend together!

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Feel free to serve whatever you like on top, sour cream, green onions, or even crumbled nacho chips!!

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Join us on Sunday as we share our favorite tailgate recipes and tips. Hop on twitter at 7pm EST for the live #SundaySupper chat.

The Lineup

Pre Game Warm-ups:

On the Sidelines:

Main Events:

Overtime:

From the Cooler:

Wine Pairings by Wine Everyday