Wednesday, April 30, 2014

White Chili


I love this Chili.  It is the best chili ever.  Each spoonful is delicious and loaded with beans, chicken, green chili, spices, in a delicious thick broth.  The broth is flavored with chopped onions, garlic, cumin, Mexican oregano, paprika, cayenne pepper, salt and white pepper.  I add a big handful of Mexican cheese to my chili, but others prefer some sour cream, chopped onions, along with the cheese.  To make a this bowl of chili complete, I serve it with a warm flour tortilla.  Now this is what I call a good and satisfying  dinner.

This chili takes a while to cook so start early.  It is well worth the time it takes to cook it.  Most of the cooking time is spent  cooking the beans - about 3 hours.  Once the beans are cooked the remaining time is about one hour.  



White Chili

Ingredients:
1 pound dried Great Northern Beans
6 cups chicken broth
3 cloves garlic, minced
1 medium onion, chopped (divided)
1 tablespoon Olive oil
2 (4-ounce) cans diced green  chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried Mexican oregano
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
4 cups diced cooked chicken
1/2-1 jalapeno pepper, chopped
Salt
White Pepper
Shredded Mexican Cheese
Flour Tortillas, warmed
Cilantro, garnish
Diced onions, garnish
Sour Cream, garnish

Directions:

1. Combine the beans, chicken broth, garlic, and half of the  chopped onions in a Dutch Oven and bring to a boil.  Cover, reduce heat and simmer until the beans are very soft - 3 hours or more.
2. In a skillet heat the olive oil and sauté the onions until soft.  Add  the green chilies, cumin, Mexican oregano, paprika, and cayenne pepper and mix well.  Add the onion mixture to the beans.  Add the chicken and half of the jalapeno pepper unless you like your chili hot then add then add all of the pepper.  Cover and simmer 30 minutes.
3. Check seasonings and add remaining jalapeno pepper - if needed, salt and white pepper.  Cover and simmer an additional 30 minutes.
4. Ladle into bowls and top with the shredded Mexican cheese.  Garnish with cilantro, diced onions, and/or sour cream.  Serve with a warmed flour tortilla

Makes 8 servings




1 comment:

  1. I have never had a white chilli...this looks so good, Geraldine.

    ReplyDelete