My sister-in-law, Sue Linster, is a fabulous cook and is an endless source for great chili recipes. Last chili party my Green Hornet Chili recipe was derived from one of Sue's all-time greats. This is my first try at chicken chili but, knowing what a great cook Sue is, it should be fabulous!! Only modification I'll be making to the recipe is to UP THE HEAT! Perhaps a dash of chipotle chili powder or two & some more fiery peppers added to the pot for all the heat fiends. Stay tuned for the results!!
1 lb Great Northern White Beans (or 3 - 16oz cans)
1 T olive oil
2 medium onions
4 cloves of garlic, minced
2 - 4oz cans of chopped green chiles
2 t ground cumin
1.5 t dried oregano, crumbled
.25 t cayenne pepper (or more, depending on your heat tolerance!!)
6 cups chicken stock or broth
4 cups chopped, cooked chicken breast
3 cups grated montery jack (12 oz)
Heat oil in large heavy pot to med/high. Add onions & saute until translucent (about 10 mins). Add garlic, chicken, cumin, oregano, cayenne pepper. Saute 2 minutes. Add beans & stock & bring to a boil. Reduce heat & simmer 2 hours or more. Add 1 cup of cheese. Stir until cheese melts. Season with salt & pepper. Serve with remaining cheese & sour cream.
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