I love cooking, but moreso, I love chili. My old roomates and I used to make a huge pot of chili every sunday and invite our friends over for a sunday feast. Unfortunately, in recent years due to my ulcer, I have to avoid tomatos and tomato products. But no matter, I present to you a recipie for a tomatoless chili. (Though I still yearn for a good hot texas chili
White Chicken Chili
· 2 lbs. Great Northern White Beans, rinsed
· 4 lbs. Boneless chicken
· 2 tbs. olive oil
· 4 ea. medium size onions, chopped
· 8 ea. garlic cloves, minced
· 16 oz. chopped green chili
· 4 tsp. ground cumin
· 3 tsp. oregano
· 1/2 tsp. clove
· 1/2 tsp. cayenne pepper
· 12 cups chicken broth
· 1/2 cup roux (mixed flour and butter)
· 72 oz. grated Monterey Jack cheese
· sour cream
1. Soak beans overnight in a large pot covered with 3" of water.
2. Place chicken in a large pan covered with water.
3. Simmer until tender (about 15 minutes).
4. Save broth for stock
5. Drain chicken, let cool, and cut in cubes.
6. Drain beans.
7. Add chicken broth and stock to pot and bring it to a boil.
8. Heat oil in large pan.
9. Add onions and saute.
10. Stir in garlic, chili and spices.
11. Saute for 2 minutes.
12. Pour ingredients into pot with beans.
13. Reduce heat and simmer until beans are tender. Stirring occasionally.
14. Cook approximately 2 hours.
15. Add roux to thicken chili (Start with a small amount of roux, add stock to thicken it and breakup lumps prior to putting it into the chili. Repeat roux steps if necessary to obtain desirable consistency).
16. Add chicken and 2 cup of cheese to the pot and stir until cheese melts.
Serve with the remaining cheese. Garnish with sour cream if desired.
Post your favorite recipie. The great part about chili is that no matter what you do, it just gets better and better.