Straight from The Morning Blend Test Kitchen are our top five chili recipes perfect for the big game. Our producer Katie stole the show with this recipe contributed by Tim McCormick.

2 large jars great northern beans
2 lbs boneless, skinless chicken breasts cut into 1" strips
4T Olive Oil
2 medium onions ,coarsely chopped
2 T chopped garlic
2 cans chopped, mild, green chilies, 4 oz each
1 can chipotle chilies, drained, rinsed and finely chopped
2 t ground cumin
1 ½  t dried oregano
1 ½  t Dried Basil
¼  t Cayenne Pepper
6 C chicken broth
3 C Monterey Jack cheese, grated
Sour cream
Fresh cilantro, chopped

Marinate chicken strips for at least 1 hour in 2T of olive oil, and your choice of seasonings. I use garlic powder, chili powder, Tabasco sauce, cumin, and a little seasoned salt. Grill the chicken strips until they are no longer pink.....do not overcook. If using a gas grill, adding wood chips for some additional smoky flavor helps a lot. Remove from grill, allow them to cool for 15 minutes, and cut into bite sized pieces.

Heat 2T olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 10 minutes. Stir in garlic, and then add the mild and chipotle chilies, cumin, oregano, basil, and cayenne pepper. Sauté 2 minutes. Add beans and chicken stock and bring to a boil. Reduce heat to a simmer. Add chicken and continue simmering for about 30-40 minutes, stirring occasionally.

Season to taste with any of the seasonings listed, being careful not to use too much salt due to the amount already in the chicken broth and the cheese you will be adding.

Just before serving add 1 cup cheese to chili and stir until cheese melts. This will help thicken the chili, and tends to mellow the seasonings. If you would like the chili thicker, add more cheese.

Place remaining cheese, sour cream, and cilantro in small bowls so that guests can add whatever toppings they want to their chili.