This post brought to you by Cooper Cheese. All opinions are 100% mine.
Last month I made some great appetizers for our holiday dinner with Cooper deli cheese, a baked bean casserole and Bite Sized Loaded Double Baked Potatoes. They were a hit, and I loved them so much that I’m now a lifelong fan of Cooper Cheese for my regular weekly recipes for family meals as well.
If you are not familiar with Cooper Cheese, it has a long and illustrious history, starting in 1893 when a prominent banker by the name of I.C. Cooper from Teresa, New York, began selling aged cheese under the Cooper label. In 1945, the Cooper Victory label (C.V. Sharp) was developed in honor of World War II veterans. Showing pride in returning veterans with a reference to “victory” was a common packaging practice of the time that Cooper Cheese continues to honor with great pride today.
I recently made my family a hearty chicken chili with Cooper White American Cheese, perfect for these cold, cold, cold New York winter days and nights. A delicious chili is a traditional comfort food for cold weather, and just so happened to be introduced widely to the American public the same exact year Cooper Cheese was (via the San Antonio Chili Stand at the World’s Fair in Chicago in 1893). My recipe is a twist on chili in that I use chicken breast instead of ground beef, and skip the tomato sauce, for a healthier (and utterly delicious) meal… here is my recipe:
Hearty Chicken Chili
1 lb chicken breast, skinless and cubed
2 cups Great Northern beans
2 peppers, chopped (I like to use assorted colors)
1 medium onion chopped
1 clove garlic minced
1 tsp chili powder
Cooper White American Cheese or Cooper Pepperjack Cheese
salt and pepper to taste
1. Place the chicken and the remaining ingredients (except for the Cooper cheese) in a slow cooker and cook on high for four hours.
2. Remove from heat and spoon out chicken chili into individual serving bowls, and top with Cooper Cheese of choice (I love the Cooper White American Cheese for this recipe).
3. Pop into oven preheated at 350 degrees for ten minutes, serve and enjoy!
I serve the chili with nacho chips to scoop it up, a sort of chicken chili con queso, and my husband loves this dish over rice, so I always make him rice, topped with the chicken chili, and covered in Cooper Cheese. Because it’s so versatile, I sometimes crumble nachos into it to make a taco soup, and toss shredded Cooper Cheese on top (this is my favorite- I love a hot chicken chili soup during the winter).
Cooper deli cheese is available in 3 varieties: White American, Yellow American and Cracked Black Pepper. It is now available at A&P, Pathmark, Waldbaums, SuperFresh, Food Basics and Shoprite stores in the NY/NJ metro area and will be on sale at A&P banners the week ending 2/1/14.