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
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.
Serves ten to twelve.
Thursday, November 15, 2007
Foodie Friday!
