Side Pannel
Chili Blanco Especial
Chili Blanco Especial
- Recipe Submitted by ADMIN on 09/26/2007
Category: United States, Main Dish, Vegetables
Ingredients List
- 1 lb Dry White Northern beans
- 1 tb Ground cumin
- 5 1/4 c Chicken broth
- 1/2 ts Ground cloves
- 20 ml Garlic -- -minced
- 7 oz Can green chiles -- diced
- 1 lg White onion -- -chopped
- 5 c Chicken breast -- cooked
- Diced
- 1 tb Ground white pepper
- 1 3/4 c Chicken broth
- 1 ts Salt
- 1 tb Diced jalapeno pepper --
- (opt)
- 1 tb Dried oregano
- 8 Flour tortillas
Directions
CONDIMENTS: shredded Monterey Jack cheese sliced black olives chunky salsa
sour cream (I use the nonfat kind and it's great!) diced avocado Soak
beans in water to cover for 24 hours; drain. In crock pot or large kettle,
combine beans, 5 1/4 cups chicken broth, garlic, onion, white pepper, salt,
oregano, cumin and cloves. Simmer covered for at least 5 hours until beans
are tender, stirring occasionally. Stir in green chiles, diced chicken and
1 3/4 cups chicken broth. For hotter taste, add jalapeno. Cover and simmer
for 1 hour. To serve, line each bowl with 1 flour tortilla. Spoon in chili
and serve with all condiments for a very special chili. Flavors are
enhanced when this chili is made 1 day ahead. (I make it and freeze
itthen shift it to the fridge the day before I want to use it ) NOTE: A
pound of dry beans is about 3 cups of dry beans. You can "jumpstart" the
beans by bringing them to a boil, then setting them off the heat and
letting them sit for an hour. Drain and proceed as if you'd soaked
overnight.
sour cream (I use the nonfat kind and it's great!) diced avocado Soak
beans in water to cover for 24 hours; drain. In crock pot or large kettle,
combine beans, 5 1/4 cups chicken broth, garlic, onion, white pepper, salt,
oregano, cumin and cloves. Simmer covered for at least 5 hours until beans
are tender, stirring occasionally. Stir in green chiles, diced chicken and
1 3/4 cups chicken broth. For hotter taste, add jalapeno. Cover and simmer
for 1 hour. To serve, line each bowl with 1 flour tortilla. Spoon in chili
and serve with all condiments for a very special chili. Flavors are
enhanced when this chili is made 1 day ahead. (I make it and freeze
itthen shift it to the fridge the day before I want to use it ) NOTE: A
pound of dry beans is about 3 cups of dry beans. You can "jumpstart" the
beans by bringing them to a boil, then setting them off the heat and
letting them sit for an hour. Drain and proceed as if you'd soaked
overnight.
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