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Monday, December 7, 2009

Wonderful Winter Chili

Snow Time here in East Tennessee!!   Very cold weather arrived on Saturday but the snow only lasts until 4 in the late day.  Nice effect but really bad for driving.    Cold weather calls for WARM soups.   We enjoy this on a regular basis.   My last little addition is a splash of cider vinegar to each serving.   Corn bread....or cheese quesadillas will be good with the White Chili.   

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White Chili

poultry, soups

3  chicken breast; whole
3 cup water
1 tablespoon olive oil
1 small onion, chopped
3 large garlic cloves, crushed
1 medium red or yellow bell pepper, chopped
2 can great northern beans
1 can green chilies; chopped
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon cumin, ground
Cilantro; to taste
  Monterrey jack cheese; shredded, as needed

This just isn't the same unless you boil the split breasts and use the broth which results. Leave skins on if you want more flavor and fat. Skin the chicken breasts if calorie watching. Do not bone. Boil the split breasts in 3-4 cups of water for 40 minutes or until cooked through. Remove the breasts to a bowl to cool. Continue boiling the broth until reduced to about 2 cups. Set aside.

Bone and chop the cooked, cooled chicken into bite-size pieces. Set aside.

In a 3 quart saucepan, saute onion, red pepper and garlic in the olive oil until onion is translucent. Add chicken broth, beans, 1 can drained, 1 can pureed, diced chilies and pre-cooked chicken. Stir in chili powder, cumin and oregano. Cover and simmer over medium-low heat for at least an hour. Stir often to make sure the beans are not sticking. Adjust seasoning and serve, garnished with a sprig of cilantro and a little Monterrey Jack cheese shredded on top.

Yield: 6 servings

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Bon Appetit!! 

1 comment:

George Gaston said...

Bill, this sounds like a wonderful chili. What a hearty dish for this late Fall cold nights. I can't wait to give it a try. Many thanks

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