Friday, May 13, 2011

White Chicken Chili

This is a recipe that I found on the food network the other day because I was dying to try something new. This recipe is courtesy of the Neelys whom I have watched on the food network a few times and have been impressed with what they were making. I didn't have all the ingredients so I improvised a bit. It was very tasty!
What you need:

2 (14.5 oz.) cans white beans ( I used Great Northern Beans)

1 tbs. Canola oil ( I used Extra Virgin Olive Oil)

1 medium jalapeno pepper, minced

2 medium poblano peppers, chopped (I didn't have either peppers so I used serrano peppers)

4 garlic cloves, minced

1 large onion, chopped

Kosher salt and freshly ground black pepper

1 tbs. ground cumin

1 1/2 tsp. ground coriander (didn't have any)

1 tsp. ancho chili powder ( I just used normal chili powder)

4 cups low- sodium chicken broth

2 limes, juice, plus lime wedges, for serving

1 rotisserie chicken, skin removed and meat shredded

1/4 cup chopped cilantro leaves

Sour Cream for topping

Tortilla Chips, coursely crushed, for topping

Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.

Add the canola oil to a large Dutch oven ( I just used a small/ medium stock pot) and heat over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt and pepper to taste. Add cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice (I added a drop of liquid smoke to give it a little more flavor) and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.

After 20 minutes of simmering, taste for seasoning, and adjust if necessary by adding more cumin, chili powder, salt, and pepper to taste. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges!

Friday, May 6, 2011


My mom makes the best chili! I've been craving chili this whole week, so you can understand my excitment when my mom said she was making chili and that I could come help and have some! I wanted to share her recipe with all of you so that you can enjoy it as well!

What you need:

2-3 14oz. cans of red kidney beans

2 14oz. cans of pinto beans

1 8oz. can tomatoe paste

2 14 oz. cans tomatoe sauce

2-3 tbs. chili powder

2-3 tsp. cumin

Freshly ground pepper (to taste)

2 16oz. Hamburger meat

1 16oz. Jimmy Dean Sausage

1/2 an onion, diced

Cook hamburger meat, sausage, and onion in a skillet on medium until meat is cooked. In a pot placed on low heat add red kidney beans and pinto beans with their juice. Add tomatoe paste and tomatoe sauce to the beans. Then add the meat. Mix together and then add chili powder, cumin, and pepper. Let cook on low heat for about two hours. Taste the sauce and if it needs more chili powder, cumin, and pepper then add it to make it taste right!

Serve it with sour cream, cheese, and your choice of tortilla chips!