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.” Which is one reason she’s awesome.)
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.
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.
So here’s my version.
Step One: double the following ingredient portions, unless you’re in a real hurry.
2. You will need, in this order:
- 1 lb. boneless skinless chicken breast, cut into 1/2 in. cubes
- 1 medium onion, chopped
- 1.5 teasp. garlic powder 1 garlic clove, chopped
- 1 tbs. veg. oil
- 2 cans (15.5 oz) great northern beans, rinsed and drained
- 1 can (14.5 oz) chicken broth
- 8 oz chopped green chilis 8+ oz chopped jalapenos. You can get cans of these, pre-chopped, but I now just buy them whole and chop em myself.
- 1 t. salt
- 1 t. ground cumin 2 t. ground cumin, maybe a little more
- 1 t. dried oregano
- 1/2 t. pepper
- 1/4 t. cayenne pepper 1 t. cayenne pepper
- 1 cup sour cream (I don’t like sour cream that much, so I don’t always use it. You like it? Use it at the same time as the whipping cream.)
- 1/2 cup whipping cream
(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.)
3. First cooking bit
In 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.)
4a. If you Did Not Double the Recipe (or if you did double it and your saucepan is muy macho):
Add 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.
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:
Dump 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.
Remove from the heat, add the whipping & sour cream, and serve immediately. (With some shredded cheese and crackers and such: you know, chili stuff. Basic recipe feeds about six or seven people.
If you are very good, I will share her amazing squash recipe in a few days. It’s a Holiday Miracle, people.