| Chili
I made a reference a few weeks back about making chili and watching football. Of course, a few readers gave me grief for not supplying the recipe. So, off the top of my head (and that’s usually how I cook), here’s my recipe for white chicken chili;
1.5 lbs boneless/skinless chicken breast, cubed
32oz. can great northern beans (drained)
2 yellow onions, diced
1 4oz can diced hot chiles
32oz. chicken broth
Olive Oil
Kosher salt
Jalapenos, Fresh Cilantro, Monterrey Jack Cheese, Sour Cream (for toppings)
In a cast iron pot (a regular pot will work, too, but I like cast iron) saute the onions until soft. Then add the chicken and brown. This should take 5-10 minutes. Add the beans and broth, and kosher salt to taste. Bring to a boil. Reduce and simmer for 2-4 hours (can be less if you’re starving), stirring frequently.
Serve and top with diced jalapenos, cilantro, cheese, and sour cream (or any combo therein). |