Bob Talbot's White Bean Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 lbs. boneless, skinless chicken breasts
2 14-oz. cans chicken broth
3 16-oz. cans white navy beans, with liquid
(can use 1 large jar Randall’s)
2 c. finely chopped white onions
2 T. fresh minced garlic (the jarred kind is fine for this)
1 T. olive oil
2 4-oz. can chopped green chilis - mild - with liquid
2 heaping t. cumin
2 level t. oregano
1/4 tsp. cayenne pepper
Dash Frank's Red Hot or Tabasco sauce – or to taste
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Directions: |
Directions:Bake chicken breasts at 350 degrees F for 30 minutes. Cut in bite sized pieces. (Alternatively, use the breast meat from a Costco/Sams chicken; quicker) In a large pot, lightly sauté the onion and garlic in the oil. Add the chilies, stir, then add broth and beans with liquid. Mix in the cumin, oregano and cayenne and dash of your favorite hot sauce. Bring to a boil and add chicken pieces. Cover and simmer for about 20 minutes. Season to taste.
Serve with “Matt and Joey’s Cornbread” |
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Personal
Notes: |
Personal
Notes: This was published by Bob Talbert (iconic Detroit Free Press columnist) in January 1992 as his family's Super Bowl chili recipe. Chicken in chili was considered rather odd back then but we've been hooked on it ever since.
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