Blue Owl White Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. Great Northern White Beans or 3, 16 oz. cans of Great Northern Beans
1 tbsp. Olive Oil
2 medium Onions, chopped
4 cloves Garlic, minced
1-2 , 4 oz. cans chopped mild green chilies (according to your taste)
2 tsp. Ground Cumin
1 1/2 tsp. Dried Oregano, crumbled
1/4 tsp. Ground Red Pepper (cayenne)
6 c Chicken Broth
4 c Chicken Breasts, cooked, and chopped
3 c Grated Monteray Jack Cheese (about 12 oz.) divided
Ground Black Pepper
Sour Creme
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Directions: |
Directions:If using dried beans: rinse beans and place in a large heavy pot. Add enough cold water to cover by at least 3 inches. Let soak overnight. Drain beans.
Heat oil in large heavy pot over medium-high heat. Add onions; sauté until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano and red pepper; sauté 2 minutes. Add drained dried beans and stock; bring to a boil. If using dried beans, reduce heat and simmer, uncovered, stirring occasionally, until beans are very tender, about 2 hours. If using canned beans, reduce heat to simmer and proceed.
(Chili can be prepared 1 day ahead to this point. Cover and refrigerate. Bring to a simmer before continuing.)
Add chicken and 1 cup cheese to chili; stir until cheese melts. Season to taste with salt and pepper. Ladle chili into bowls. Serve with remaining 2 cups cheese and sour cream.
Note: to cook chicken, place in heavy large saucepan. Add cold water to cover and bring to a simmer. Cook until tender, about 15 minutes. Drain and let cool. Remove skin. Cut chicken into cubes and refrigerate until ready to use. |
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