Okay, so Grandma Floy (she of the dusting-of-furniture-while-we-move-it) has a pretty rad white chili recipe. I had it a couple-five holidays ago and followed up my third bowl by begging for the recipe on my hands and knees.<\/p>\n
(To which she was like: “Here’s the recipe, you didn’t have to beg. Food isn’t a secret.” Which is one reason she’s awesome.)<\/p>\n
I had trouble finding the recipe last year. When I did find it, I posted it on my blog to make it more readily accessible to me.<\/p>\n
Anyway, it’s getting cold out again, and when it gets cold my thoughts turn to this yummy chili. I dug the posted recipe up and, in reading it, realized that I actually don’t make the recipe as written by Floy-Jean anymore.<\/p>\n
So here’s my version.<\/p>\n
Step One:<\/strong> double the following ingredient portions, unless you’re in a real hurry.<\/p>\n 2.\u00a0You will need, in this order:<\/strong><\/p>\n (Note on the seasonings. I’m not sure exactly HOW much I put in. I know it’s more than the original recipe, and sometimes a lot more. Season til it smells good; I trust you.)<\/p>\n 3. First cooking bit<\/strong> 4a. If you Did Not Double the Recipe (or if you did double it and your saucepan is muy macho):<\/strong> 4b. If you Doubled the Recipe and your Saucepan is not Huge, or you have loads of time and want your house to smell like Awesome:<\/strong> 5. Finally:<\/strong> If you are very good, I will share her amazing squash recipe in a few days. It’s a Holiday Miracle, people.<\/p>\n","protected":false},"excerpt":{"rendered":" Okay, so Grandma Floy (she of the dusting-of-furniture-while-we-move-it) has a pretty rad white chili recipe. I had it a couple-five holidays ago and followed up my third bowl by begging for the recipe on my hands and knees. (To which she was like: “Here’s the recipe, you didn’t have to beg. Food isn’t a secret.” … <\/p>\n\n
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\nIn a large saucepan, cook the chicken chunks, chopped onion and garlic in the oil, until the chicken’s not pink. (Sometimes I throw a few of the chopped chilis in at this point, but not all. Some.)<\/p>\n
\nAdd the beans, broth, chopped chilis & seasonings to the pan. Bring the whole thing to a boil. Reduce your heat & simmer, uncovered, for 30 minutes. Doubling the recipe is one of the few situations in which I’ll get out our deep-dish electric skillet.<\/p>\n
\nDump the cooked chicken stuff and everything but the whipping cream into a crock pot and run it for a couple hours on high, or all day on low.<\/p>\n
\nRemove from the heat, add the whipping & sour cream, and serve immediately. (With some shredded cheese and crackers and such: you know, chili stuff. \u00a0Basic recipe feeds about six or seven people.<\/p>\n
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