43 www. ReadMPM. com | www.MountPl easantMagaz i ne. com | www.MountPl easantPodcas t . com principal of Carolina Park Elementary, relocated to the Lowcountry 27 years ago and now loves the dish. Antonelli said, “Being Italian, chili was not a big part of my childhood. However, I have learned to appreciate a good chili recipe on a cold, damp day.” Antonelli’s unique chicken chili recipe differs from the traditional beefbased chili and was first shared by his sister-in-law during a family gathering. He said, “We are fortunate to have family living close to us in Mount Pleasant. Though our lives are busy, we try to make time to get together for family meals so we can catch up on life.” Having a big family, Antonelli said that gatherings are often loud and rambunctious. However, they are always full of fun and happy memories… and chili. His family has enjoyed their recipe for years because it is an easy meal to prepare for a big group but never fails to be a crowdpleaser for both children and adults. It is a meal that brings family and friends together. In an area that treasures hearty, home-cooked meals for the whole family, it is no mystery why fall and chili go hand-in-hand in the Lowcountry. This beloved meal will never go out of style. Smith Family Recipe INGREDIENTS 1 large Vidalia onion, diced 1 large green pepper, diced 2 garlic cloves, minced 2 cups vegetable oil 2 pounds ground beef, turkey or substitute (browned) 1 large zucchini, diced 1 (11 ounce) can of whole kernel corn, undrained 2 (15 ounce) cans of no salt added tomato sauce 2 (10 ounce) cans diced tomatoes and green chiles, undrained 1 (15 ounce) can of black beans, rinsed and drained 1 (15 ounce) can of pinto beans, rinsed and drained 1 teaspoon sugar 1 envelope Texas-Style chili seasoning mix DIRECTIONS Sauté the first 3 ingredients in hot oil in a large stock pot over medium-high heat for 5 minutes. Stir in browned meat and the remaining ingredients. Bring to a boil; reduce heat. Simmer uncovered to flavor. Enjoy! Antonelli Recipe INGREDIENTS: 1 large sweet onion, diced 2 garlic cloves, minced 1 to 2 tablespoons olive oil (for sautéing onion/garlic) 4 cups chicken, cooked and shredded 2 cans chicken broth 2 small cans chopped green chiles, undrained 1 package white chicken chili seasoning mix 3 cans navy beans (undrained) Optional toppings: shredded cheese, salsa, sour cream, cilantro, tortilla chips DIRECTIONS Sauté the onion in a large soup pot over medium heat until the onion is tender. When the onion is almost done, add the minced garlic, and be careful not to burn the garlic. Stir in the chicken, broth, green chiles, chili seasoning packet, and 2 cans of the navy beans. Mash up the third can of navy beans and stir into chili as a thickening agent. Bring chili to a boil, stirring frequently. Cover the pot and reduce the heat to low. Let the chili simmer (stirring occasionally) for 10-20 minutes. Serve with desired toppings. feature Get the Best Solution forYour Home and Budget. Reliable, upfront service for your home’s A/C, heating, plumbing & gas Make Us Your 1st Choice! BOOK YOUR APPOINTMENT 843-518-1479 1stChoiceforAC.com CELEBRATING 1 YEAR IN BUSINESS
RkJQdWJsaXNoZXIy MjcyNTM1