White Bean Chili
So I've always wanted to make a white bean chili... and decided to go ahead and have a shot at it. I'd planned on using this simple, unimpressive recipe I found last weekend.. but while watching some Paula Deen yesterday (I had off, for a non-event hurricane) I saw that ironically, she was making white bean chili too! I happened to have all of the ingredients needed, so I went for it. I modified it a little bit... reducing the butter by half... but not for health's sake, since I replaced it with a generous amount of fried salt pork. ;-) I also tossed in some file in the end to thicken the lot up a tiny bit.
Dad, this could be veggie friendly if you replace the butter with olive oil, and the chicken broth with veggie broth.. leaving out the chicken all together. ;-)
Really really liked this one... I've only tried 2 recipes of Paula Deen's so far, and both times theyve been fantastic. This weekend I will suffer Dave through grits again, and make Paula's Shrimp & Grits. hehe.
1 pound dried navy beans
6 cups chicken stock
1/4 stick butter
1/2 cup diced salt pork
1 tablespoon minced garlic
3/4 cup diced onion
1 1/2 cups chopped green chiles (fresh or canned)
1 pound cooked chicken (I used leftover chicken from the poached chicken I did on Sunday)
2 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper
Pinch red pepper flakes
1 tbsp cilantro
The herbs & spices invited to the party.
Rinse beans well, cover with cool water, and soak overnight. Drain. Place beans in large pot with chicken stock and bring to a boil over high heat. In a saucepan, heat butter and salt pork over medium heat, fry until the pork crisps.
mmm.. fat and fat.
Add garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 3 hours. Add file in the last 15 mins. Serve with cornbread.