Bowling for chili

Brian & I hosted his parents, brother and Grandma for dinner tonight. Brian made one of our favorite slow cooker recipes: chicken enchilada chili. (Find the recipe at the bottom of this post.)


We had lots of goodies.


My father-in-law watched WSU play ... and lose, unfortunately.


While we were waiting for dinner to finish cooking, we introduced Grandma to Wii bowling. I'd say she knocked 'em dead, especially considering that she's 91 years young:

Then it was time for the meal.


Men in the kitchen. Nice.

Chicken Enchilada Chile

1.25 pounds skinless chicken thighs
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cans (14.5 ounces each) stewed tomatoes with garlic and onion, undrained
2 cans (15 to 16 ounces each) chili beans in sauce, undrained
1 can (10 ounces) enchilada sauce
Sour cream
Chopped fresh cilantro
Mexican shredded cheese
Tortilla chips
**
Spray 4- to 5-quart slow cooker with cooking spray. Mix all ingredients except sour cream, cilantro, cheese and chips in cooker. Cover and cook on low heat setting 7 to 8 hours. Remove chicken from slow cooker. Remove bones and chop chicken. Return chicken to chili mixture in cooker. Stir. Serve and top with sour cream, cheese, tortilla chips and cilantro. Serve with corn bread.
Source: Slightly adapted from Betty Crocker