Great White Chili (supposed to Be by Willie Nelson) |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 4 |
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I am not sure of its orgins, but I am trying to find the source. Ingredients:
1 lb white beans, rinsed |
6 cups chicken broth |
1 teaspoon chicken base |
2 onions, chopped |
1 tablespoon oil |
6 -8 cloves garlic, minced |
7 ounces diced green chilies |
4 teaspoons ground cumin |
2 teaspoons dried oregano leaves |
2 teaspoons cayenne pepper |
3 tablespoons chopped cilantro |
4 cups diced cooked chicken |
1 cup sour cream |
3 cups shredded monterey jack cheese |
sour cream, to serve |
chopped green onion, to serve |
chopped cilantro, to serve |
chopped tomato, to serve |
Directions:
1. Put the chicken stock base, broth, and beans in a large pot (I like my Crock Pot).
2. Simmer it for two hours, covered.
3. Saute the onions in the oil until they are gently browned.
4. Combine the onions with the spices, chicken, and other vegetables, and simmer for another hour or so.
5. Add the cheese and sour cream, cooking until the cheese melts in the chili.
6. You might want to serve the chili with more sour cream, green onions, diced tomatoes, salsa, cilantro, or cheese.
7. The recipe serves about four people, but I always double it, because it tastes even better the second day.
8. If you don't use fresh cilantro, you might want to double the amount you use.
9. Also, I have found the garlic to be low, but you can tell by my name that I love to cook with garlic.
10. It was also great to substitute some of the chicken broth with beer (preferably Mexican), if you add a few shots of tequila for added ummph!
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