Thursday, September 18, 2008

Chili Blanco

One of my favorite foods to make when it starts to get cooler is Chili Blanco (from "Always in Season"). It is a wonderful white chili. I thought I would share it with you:

1 lb 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
6-8 cloves of garlic, minced
3 TBLS chopped fresh oregano
4 tsp ground cumin
1 1/2 tsp cayenne
1 cup sour cream
3 cups shredded montery jack cheese

Sweet and sour dressing and tomato garnish
1/4 cup cider vinegar
1/2 cup sugar
juice of 1 lemon
1 tsp onion powder
1 tsp paprika
2 tsp celery seeds
1 tsp salt
1/3 cup vegetable oil
chopped fresh tomatoes
chopped fresh parsley or cilantro

For the chili, rinse and pick the beans and combine with water to cover in a bowl. Soak for 8-12 hours; drain. Combine with the onions and chicken broth in a saucepan. Bring to a boil and reduce the heat. Simmer for 1 1/2 hours.

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

For the dressing, bring the 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 needed.

For the garnish, combine the desired amount of the dressing with the tomatoes and parsley/cilantro in a bowl and mix well. Serve with the chili.

Serves 10-12

If you try it, let me know what you think! My family loves it! What are some of your favorite fall recipes?

No comments: