Meghan Brady shares her recent trip to Montana, focusing on the breathtaking landscapes of Glacier National Park. We will be featuring the Equestrian Travel Association’s newest Gold Member, Bar W Guest Ranch, a premier destination that embodies the spirit of the West with its exceptional horseback riding experiences and warm hospitality. The conversation covers various activities including whitewater rafting, hiking, and wildlife encounters, as well as travel tips for visiting Northern Montana. The episode concludes with a delicious recipe for cowboy chicken chili, making it a comprehensive guide for equestrian travel enthusiasts. Listen in…
HORSES IN THE MORNING Episode 3528 – Show Notes & Links:
- Hosts: Meghan Brady of the Equestrian Travel Association
- Presenting Sponsor: Equestrian Travel Association | Facebook | Instagram
- Guest: Jami Phillips of Bar W Guest Ranch | Facebook | Instagram
Recipe:
Cowboy Chicken Chili (In Dutch Oven over coals)
Ingredients:
- Oil
- Chicken Stock or Soup Base
- Green pepper
- red onion
- celery
- garlic
- cilantro,
- white beans
- green chili/rotel
- Cheese sauce mixture: queso cheese and cream cheese (diced up so it can melt faster). You can prepare the cheese sauce mixture over the stove in a saucepan.
- We use roasted or smoked chicken quarters. Debone the chicken. Season the chicken with salt, pepper, and any other spices of your preference.
- Cooked Rice (optional if you want a thicker chili)
Instructions:
Add to the Dutch Oven that is warmed up with coals underneath the following:
A little bit of oil, minced garlic, chopped bell peppers, diced red onions, diced celery, and white
beans (season the veggies: salt, pepper, garlic powder, paprika).
Add in chicken stock/broth, cheese sauce, the seasoned chicken, cilantro, and lime juice.
Put lid on and add coals. Let simmer and slow cook. Stir occasionally.
