White Chicken Chili

White Chicken Chili

Autumn is the perfect weather for chili. However, we eat Tex-Mex around here so often that I get bored. So I decided to make White Chicken Chili.  AND because I have been at work every day from about 6 am ‘til 4 pm, I decided to cheat.  I opened cans and used a rotisserie chicken that I purchased from the deli.  It turned out great.

Servings: 6-8

Hardware:  A cutting board and knives-or a food processor, measuring spoons and cups, a large Dutch oven (or other big pot with a heavy bottom), a wooden spoon, a can opener
Time:  Prep:  10 minutes    Cooking: 30 minutes

Ingredients:

• 3 tablespoons olive oil
• 1 large onion diced (1 cup)
• 3 cloves garlic peeled, diced
• 2 tablespoons pickled jalapeño peppers
• 1 tablespoon fresh cilantro
• 1 teaspoon each, salt & pepper
• 3 tablespoons flour
• 4 tablespoons chili powder
• 1 tablespoon ground cumin
• ½ teaspoon cayenne pepper (optional)
• 1-4 ounce can mild green chiles
• 2 ½ cups chicken stock
• 2-16 ounce cans white kidney beans-drained
• 3 cups cooked chicken-chopped or shredded
• Rice, sour cream, corn chips and shredded cheese for garnish

1. Wash the onions and garlic and dice them.  Dice the jalapeño. Roughly chop the cilantro. OR throw the onions, garlic, jalapeño, and cilantro in the food processor and pulse until everything is practically a liquid. Set the veggies and herbs to the side. 
2. Heat the olive oil in the Dutch oven on medium. Add the onions, garlic, pepper, and cilantro into the Dutch oven. Stir and allow the onions, etc to sweat for 4-5 minutes.  The onions should be bubbling, but not browning.  Stir occasionally. 
3. Push the veggies to the side. Turn up the heat to medium high.  Add the spices and flour to the empty spot in the pan. Allow the flour to brown, but not burn.  Stir often.
4. Add the stock and scrape the bottom of the pan, loosening up all the brown bits of flour.  Allow the stock to come to a boil. Stir in the beans and chiles. Allow the chili to come to a boil and then turn down to low.
5. Simmer the chili, uncovered, for 20 minutes, stirring occasionally. Taste and adjust the salt. Stir in the chopped chicken during the last few minutes of cooking.  If you add it earlier, it will get mushy.
6. Serve over rice.   Garnish with sour cream, corn chips and shredded cheese.  

Veggie Chili

Now that winter is on the way, I didn't want to leave my vegetarian friends out in the cold.  So I have created a recipe to keep you warm!

Servings: 6-8

Hardware:  A cutting board and knives, measuring spoons and cups, UNPOWDERED latex gloves, a large Dutch oven (or other big pot with a heavy bottom), a wooden spoon, a can opener

Time:  Prep:  10 minutes    Cooking: 30 minutes

Ingredients:

• 3 tablespoons olive oil
• 1 large onion diced (1 cup)
• 1 red bell pepper
• 3 cloves garlic peeled, diced
• 2 hot peppers, diced (Choose your favorite pepper.  I use jalapeños peppers in chili.  The seeds and the white ribs of a pepper contain the capsaicin, the chemical responsible for the heat.  So, remove these if you prefer less heat.  However, jalapenos are very mild. Always seed and chop peppers using gloves.)
• 1 leaf of culantro
• 8 oz pre-sliced baby portabello mushrooms
• 1 teaspoon each, salt & pepper
• 2 teaspoons of flour (I use masa flour)
• 4 tablespoons chili powder
• 2 teaspoons ground cumin
• ⅛ to ½ teaspoon cayenne pepper (depending on your taste)
• 2 cups vegetable stock (or water)
• 1-15 oz can of whole kernel corn-drained
• 1-10 oz can Rotel green chilies and diced tomatoes– do not drain
• 1-14.5 oz can diced tomatoes – do not drain
• 1-15 oz can tomato sauce
• 1-15 oz canned dark red kidney beans-drained
• For garnish:  Chopped green onions

These spices even look warm!

1. Wash the onions and garlic and chop them. 
2. Remove the seeds and white ribs from the bell pepper. Dice it.
3. Roll the culantro leave up.  Cut it into very fine strips.  (This is called chiffonade.)
4. Wash the mushrooms and drain.
5. Sit the veggies and herbs to the side.
6. Heat the olive oil in the Dutch oven on medium.
7. Add the onions, garlic, peppers, mushrooms, and culantro to the Dutch oven.
8. Stir and allow the onions, etc to sweat for 4-5 minutes.  The onions should be bubbling, but not browning.  Stir occasionally.  Push the veggies to the side.
9. Turn up the heat to medium high.  Add the spices and flour to the empty spot in the pan.
10. Allow the flour to brown, but not burn.  Stir often.
11. Add the stock and scrape the bottom of the pan, loosening up all the brown bits of flour.  Allow the stock to come to a boil.
12. Stir in the tomatoes, sauce, corn, and beans. 
13. Allow the chili to come to a boil and then turn down to low.
14. Simmer the chili, uncovered, for 20 minutes, stirring occasionally.

Serve over rice.   Garnish with chopped green onions.  

Chili Con Carne

Now that winter is on its way, I thought you might want help staying warm.  This chili is hot & spicy-just like the chef!

Servings: 6-8

Hardware:  A cutting board and knives, measuring spoons and cups, a plastic bag, UNPOWDERED latex gloves, a large Dutch oven (or other big pot with a heavy bottom), a wooden spoon, a can opener

Time:  Prep:  10 minutes    Cooking: 1 hour 15 minutes

Ingredients: 

• 3 tablespoons olive oil
• 2 large onions diced (2 cups)
• 3 cloves garlic peeled, diced
• 2 hot peppers, diced (I use jalapeños peppers in chili.  Choose whatever pepper you like.  The seeds and the white ribs of a pepper contain the capsaicin, the chemical responsible for the heat.  So remove these if you prefer less heat.  However, jalapenos are very mild. Always seed and chop peppers using gloves.)
• 2 leaves of culantro
• 1 ½  pounds stew meat, chopped into bite size pieces
• 1 teaspoon each, salt & pepper
• 3 tablespoons flour (I use masa flour)
• 4 tablespoons chili powder
• 2 teaspoons ground cumin
• ⅛ to ½ teaspoon cayenne pepper (according to how spicy you like your chili)
• 2 cups low sodium beef stock
• 1-10 oz can Rotel green chilies and diced tomatoes– do not drain
• 1-14.5 oz can diced tomatoes – do not drain
• 1-15 oz can tomato sauce
• 1-15 oz canned dark red kidney beans-drained
• For garnish:  grated cheddar cheese, sour cream, and sliced pickled jalapeños

1. Wash the onions, garlic, peppers, and chop them.
2. Stack the culantro leaves and roll them up.  Cut them into very fine strips.  (This is called chiffonade.)
3. Set the veggies and herbs to the side.
4. Chop the meat into bite size chunks.
5. Place the flour and S&P in the plastic bag.  Put the meat in the bag and shake it like crazy to coat each piece.  Set aside.
6. Heat the olive oil in the Dutch oven on medium.
7. Add the onions, garlic, peppers, and culantro to the Dutch oven.
8. Stir and allow the onions, etc to sweat for 4-5 minutes.  The onions should be bubbling, but not browning.  Stir occasionally.
9. Push the onions to the side and turn the pan up to medium high.  Pour the meat and the flour into the Dutch oven.  Allow the meat to sear for 4-5 minutes, stirring often.
10. Add the chili powder, the cumin, and the pepper.
11. Add the beef stock and scrape the bottom of the pan, loosening up all the brown bits of flour.  Allow the stock to come to a boil.
12. Stir in the tomatoes, sauce, and beans. 
13. Allow the chili to come to a boil and then turn down to low.
14. Simmer the chili, uncovered, for an hour, stirring occasionally.

Serve over rice. Garnish with grated cheese, sour cream, and pickled slices of jalapeños. Goes great with corn bread and Sangria.