4.23.2007

Chili Blanco


1 pound dried small white navy beans
2 onions chopped
1 (48 oz.) can chicken broth
4 cups chopped cooked chicken
1 (7 oz.) can chopped green chilies
6 to 8 cloves of garlic minced
3 tablespoons chopped fresh oregano
4 teaspoons ground cumin
1 teaspoon cayenne (or more if you like it spicy)
1cup sour cream
3 cups shredded Monterey Jack cheese

Sweet and Sour Dressing and Tomato Garnish

¼ cup cider vinegar
½ cup sugar
Juice of 1 lemon
1-teaspoon onion powder
1-teaspoon paprika
2 teaspoons celery seeds
1-teaspoon salt
1/3-cup vegetable oil
Chopped fresh tomatoes
Chopped parsley or cilantro

Original Chili Directions
Rinse and pick the beans and combine with water to cover in a bowl. Soak for 8 to 12 hours; drain. Combine with the onions and chicken broth in a saucepan. Bring to a boil and reduce the heat. Simmer for 1½ hours.

Add the chicken, green chilies, garlic, oregano, cumin, and cayenne. Simmer for 30 to 60 minutes or until you reach the desired consistency. Remove from the heat. Stir in the sour cream and cheese until melted.

Crockpot Chili Directions
Rinse and pick the beans. If you have time, combine with water to cover in a bowl and soak for 8 to 12 hours; drain. If you do not soak the beans, you just need to cook them longer. Combine with the onions and chicken broth in a crockpot. Cook on high, covered, all day.

Add the chicken, green chilies, garlic, oregano, cumin, and cayenne. Continue on high for 30 minutes to combine flavors. Lid on or off depending on your desired consistency. Turn off or turn to low. Stir in the sour cream and cheese until melted.

Dressing Directions
For the dressing, bring vinegar and sugar to a boil in a saucepan, stirring to dissolve the sugar. Combine the lemon juice, onion powder, paprika, celery seeds, and salt in a jar with a lid. Add the vinegar mixture and oil and shake to mix well. Store in the refrigerator for up to 1 week if desired.

For the garnish, combine the desired amount of the dressing with the tomatoes and parsley in a bowl and mix well. Serve with the chili. The garnish cools off the spicy chili, use it accordingly.

Serves ten to twelve.

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