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In Reply to: Chili posted by tubavol on January 13, 2013 at 14:50:33:
Here's a white chili recipe we like very much.
1 lb. Navy (or Northern) Beans
1-3/4 qts. Chicken stock or broth (see notes)
1 Medium onion, diced
2 t. Garlic, minced
2 t. Salt
2 Jalapeno peppers, diced fine (brunois)
2-1/2 T. Cumin
2 T. Oregano
¼ t. Pepper, Cayenne
Chopped Chicken or Turkey, previously cooked (see notes)
Monterey Jack Cheese, shredded
Green onions, chopped
Soak beans for 2 hours before starting recipe.
Drain beans. Add chicken stock, chopped onions, garlic, salt, & jalapeno peppers; bring to boil then lower heat to simmer for 30-45 minutes until beans are thoroughly tender.
Add cumin, oregano and cayenne pepper, then mix thoroughly.
Serve in bowls with garnish along side.
This recipe is really good, as is, but using any/all of these makes it better:
Make stock from home-smoked chicken/turkey bones/carcasses.
Grill or smoke (instead of poaching) the chicken or turkey.
If the chili liquid is not thick enough for your preference, use a few strokes of a potato masher to smash up some beans, then mix well. The smashed beans will thicken the “soup.”
This is much better if made at least one day ahead of service if possible.
(Clyde’s White Chili, à la John Busch, 1985)
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