Our favorite is a simple Chicken Chili. I make it with the dark meat from our butchered standard or mixed-breed roos. I usually simmer the birds until their meat melts off their bones, pick & separate the meat, and freeze it separately. The white meat I use in salads or soups, the dark meat I use in any recipe that calls for meat. Here's what I use for Chicken Chili:
salsa in a jar
frozen diced green peppers
tomato sauce
diced tomatoes
canned kidney or pinto beans
frozen corn
de-boned & cooked dark meat chicken, chopped
serve over rice &/or with cornbread, topped with shredded cheese & diced onions if you want
The amounts vary depending on how much chicken you have to work with and how far you need to stretch it. You can put everything in a stock pot or crock pot and simmer together, or just dump everything together cold and heat it up by the bowlfull.