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I savored this dish from the Skyway Restaurant while vacationing with my son and grandson at Custer State Park in Custer, S.D. in July of 2001.
2 15-ounce cans Great Northern beans, with liquid
15-ounce can white whole kernel corn, with liquid
1-1/2 cans water (use 15-ounce can to measure)
1/2 medium onion, finely diced
2 slices jalapeņo pepper, finely diced
Dash green Tabasco sauce
3/4 to 1 cup cooked chicken breast, cubed to size of beans
Salt and pepper
Combine all ingredients in a saucepan and simmer on low for 30 to 45 minutes. Retaining the liquids from the beans and corn adds thickness and flavor to the chili.
This is great with a slice or two of cornbread. I use packaged cornbread mix and add a can of drained corn and some finely chopped jalapeņo peppers to the batter. Crumpled cooked bacon goes well when added to the batter.
Gary Hancq, Port Byron