In case anyone besides Justin is actually reading the Trilemma Rebuttals, we’ll get back to it tomorrow. (And if you’re just getting here and you’re thinking “Trilemma Rebuttal?! That sounds like a good time!” you can start here, and then go here, and then here.)

Today, a time out for a chili recipe.

Sunday night was the children’s ministry’s first Chili Cook-Off fundraiser, and it was a good time. Our weekend was so packed Husband didn’t really have time to steep a good chili like he wanted to. So Sunday afternoon I called my mommy and got her recipe for white chicken chili ’cause I didn’t want to show up empty-handed.

However, all I have to do to convince Husband to cook is to attempt to cook myself while he’s in the building. It’s just a matter of time before he can’t stand watching me not alter a recipe, and he steps in to “make it better.”

I don’t know what he changed. I know he added cilantro and vinegar. I also know we used turkey instead of chicken because that’s what we had.

I also know, however, that it’s delicious according to the recipe because that’s how momma makes it and it’s great. So here you go – in case you’re looking to try a good, different chili – the base recipe that won First Place in the Specialty category on Sunday night:

Stuff:

• 1-1/4 lb boneless, skinless chicken
• Two 15 oz cans of white beans
• One 15 oz can of white corn
• 1 envelope taco seasoning
• 1 small can of chopped green chili
• 1 regular can of condensed cream of chicken soup
• One 14 oz can or box of chicken broth
• 1/2 C sour cream

Layer everything but the sour cream in a pot and simmer for four to six hours. Remove from heat, and stir in the sour cream just before you serve it.