Foodie Blogroll

Monday, October 19, 2009

White Chili

Yesterday it to only made it to the low 70's. That was our high temperature, not low. Now you say 70's that's not so bad in October, well try dropping 20 degrees overnight! We were in the 90's all last week! Of course I always hear from everyone that complains about the heat. Well in Florida our summer weather runs usually April through October. Then our average then 80's, for Fall and 70's in our cold winter months. Okay, enough whining! Well I thought it was chilly enough for chili. I was going to make my famous meaty, yummy, award winning chili. But, I had a lot of chicken on hand and I didn't feel like going out to the store. So white chili it is! Of course it calls for white beans, but I must of used them in a dip and forgot to replace them (I should of had The Kitchen Witch send me some of hers). Well I used Pinto beans instead, but you get the idea.

I make my own chicken broth and freeze it in ziplock freezer bags so they lay flat. I do this with a few other things like left over chipotle chilies after I open a can, my lemon juice when my lemon tree is going to drop more lemons than I can use, key limes etc... With that in mind one time I made this and pulled some chicken broth out of the freezer, I added it to the pot still frozen, I let let it simmer the right amount of time. Lets taste! Yuck, it was horrible. I now label everything that goes in my freezer! Let me tell you lemon juice instead of chicken broth does not make a good chili. Wade wouldn't even eat it! Face it there was nothing I could do to fix it! I'm glad I didn't try to make Margaritas with chicken broth!

White Chili


1lb ground pork
2 cups diced chicken
6 cups chicken broth (you can add less depends on how brothy you like it)
1 large 19.5 oz can Great Northern or any white beans ( or 2 smaller ones, depends how many beans you like)
2 cloves minced garlic
1 med onion chopped
2 stalks of celery (diced)
2 tsp ground cumin
2 tsp coriander
2 tsp oregano (I used marjoram b/c I still have a lot of that pound I bought left)
1 tsp tarragon
1/4 tsp ground cloves
1/2 tsp salt
1/2 tsp New Mexico Green Chili (you can use cayenne or any chili powder that you like)
3 Tbl salsa verde (or you can use 1 4oz can of diced green chilies)
Grated Monterey Jack Cheese or any Mexican cheese - optional
sour cream - optional

Saute onions, celery, in a little oil in a large pot until tender. Brown the pork, and add dry spices. Add rinsed beans, salsa verde, broth and chicken to the browned ground pork, celery and onions and mix well. Simmer for 1 hour. Serve topped with grated Mexican cheese, and sour cream. Serves 8.