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Hallee’s White Chili Recipe

Posted by Hallee on Sep 8, 2009 in Hallee's Galley, Recipes, Soups |

Hallee’s White Chili Recipe

 

Hallee's White ChiliOne evening, with friends arriving for fellowship in about three hours from the time that I held four frozen solid pieces of chicken in my hands, I decided that chili was probably the best route to take. So, I plopped them in the big stock pot, covered them with water and proceeded to make white chili. Considering that it was a recipe that was put together on the fly with only the ingredients I had on hand, it really ended up tasting quite good.

INGREDIENTS:
1 chicken or about 4 chicken breasts
1 large onion, diced
1 Aneheim chili pepper (seeded and membranes removed, finely chopped)
2 tsp salt
1 tsp fresh ground black pepper
2 cans diced green chiles (with juice)
2 TBS powdered chicken boullion
1 TBS ground cumin
¼ tsp ground red pepper
1 lb white beans (navy or great northern, etc.) soaked overnight, then cooked to package directions
-OR-
3 16 oz cans white beans with juice
2 cups milk
¼ cup flour
Monteray Jack cheese (to taste)
SUPPLIES:
good sharp knives
clean cutting board for meat
clean cutting board for veggies
measuring cups/spoons
medium size stew pot with lid
spoon/ladle for stirring/serving
PREPARATION:

While chicken is boiling, dice the onion and chili pepper.

I wrote about my very favorite onion dicer here.

DIRECTIONS:

Cover chicken with water and boil. Add onion, chili pepper, salt, black pepper. Cook until chicken is done and remove it. When it’s cool enough to handle, remove the meat from the bones and chop it and put it back in the pan. Add the rest of the ingredients to (and including) the beans. Bring to a boil and simmer for about 20 minutes. Mix the flour and milk. Add to the pot and bring to a boil. It will thicken slightly. Serve topped with shredded Moteray Jack cheese.

YIELD:

Makes a medium pot, about 6-8 decent bowls.

NOTES:

A lot of folks are sensitive to any kind of raw hot peppers. There is a chemical in the pepper called capsaicin which can be absorbed through the skin and cause painful swelling. A helpful tip is to wear clean kitchen gloves when you have to handle them. This is also a good tip if you are picking them out of the garden.

Also, remember to avoid any kind of possible cross contamination by either really disinfecting your cutting board after having meat on it, or use separate cutting boards for meat and everything else.

Hallee


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Whole Foods for the Holidays

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