Chunky Chicken Chili and Cornbread

I decided to start off with a good winter chili. I found this recipe a few years ago, in a Betty Crocker cook book. I really like it, because it's different than most chilis. It has hominy and cilantro. If you don't like spicy food, use diced tomatoes without green chilis. You can also use chicken breast, instead of the thighs. To go with it, I made some cornbread. I got this recipe from my friend Joan and we love it.

Chunky Chicken Chili

2 pounds boneless, skinless chicken thighs

2 cans (14 1/2 ounces each) diced tomatoes

with green chilies, undrained

1 can (15 ounces) tomato sauce

1 package (1 ¼ ounces) mild chili seasoning mix

2 cans (15 1/2 ounces each) hominy or posole, drained

Sour cream, if desired

Cilantro, if desired

1. Place chicken in 3 1/2- to 4-quart slow cooker. Mix tomatoes, tomato sauce and chili seasoning; pour over chicken.

2. Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.

3. Stir to break up chicken. Stir in hominy. Cover and cook on low heat setting 15 minutes until heated through. Serve chili with sour cream and cilantro.
Serves 8-10

Cornbread
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 1/2 cups flour
2 tsp baking powder
1 cup cornmeal
1/2 tsp salt
1 1/2 cups milk, warmed slightly

1. Mix butter, sugar, and eggs well.
2. Add remaining ingredients and mix well.
3. Bake in a 9x13 inch pan at 350 degrees for 40 minutes.