Low-Country Chicken Chili -- South Carolina

I apologize to all one of my followers for the delay in last week's chili entry, but I was visiting you. :)

South Carolina's chili doesn't warrant the addition of the recipe so, instead, I would like to introduce you to one of my cats. Boots is a real scrapper and I hate to admit this but she jumps up on the table at meal time to see if someone might give her a taste. Bootsie's sister Dora apparently wasn't interested in chili so no picture of her tonight.

Low-country Chicken Chili gave us our first taste of grits and it did add a creamy thickness to this chili; however, it was otherwise pretty much dull. A review of our comments: "grits good," "carrots bad," "chicken good," "no spicy flavor," "too much grits," "blah." Even our comments are boring! Final score: 3.06.

We realized that we only have eight more chili recipes to make and our project will be complete (after the party of course). The topic of discussion therefore was what to do next. A lot of ideas were bounced around but I won't spill the beans until it is decided.

By the way, South Carolina was washed down with Saranac nut brown lager brewed in Utica, New York.