Mmmmm....white bean chicken chili

[Liberal Veteran]

Just made it from a recipe in Family Circle Magazine.

Yummy and good for a cold rainy night and really easy..

[mike_c]

1. get thee behind me, satan....

That is a chili abomination. You must be from somewhere in the midwest....

on edit: this is chili: :evilgrin:

http://www.recipesource.com/ethnic/americas/mexican/02/rec0262.html

(modified just a little)

Title: PECOS RIVER BOWL OF RED
Categories: Mexican
Yield: 6 servings

2 tb Lard
1 Onion
3 lb Beef,coarse grind
3 Garlic cloves
4 tb Red chile,hot,ground (I use New Mexicos, and usually a minced chipotle and some adobo too)
4 tb Red chile,mild,ground (I use pasilla)
2 ts Cumin, freshly ground
3 c Water
1 1/2 ts Salt

1. Melt the lard, butter, or drippings in a large heavy pot over medium heat. add the onions and cook until they are translucent.

2. Combine the meat with the garlic, ground chili, and cumin. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring accasionally, until the meat is evenly browned.

3. Stir in the water and salt. Bring to a boil, then lower the heat and simmer, uncovered, for about 2 1/2 to 3 hours, stirring occasionally, until the meat is very tender and the flavors are well blended. Add more water if necessary. Taste and adjust seasonings.

Ladle over cooked pinto beans if you like, and garnish with cilantro.

[ironflange]

9. Let's give credit

The recipe is from Jane Butel's "Chili Madness," a fabulous chili cookbook. I own it. It's great, even if you don't follow the recipes to the letter; there are plenty of good hints to be had. I always cut back on the chile powder, it's easier for a hot-head to spice it up than for a tenderfoot to cool it down.

I've done this recipe. It may not sound like much, and when you cook it it looks a little grey and uninteresting, but it's absolutely delicious. Chili stripped down to the bare bones.

[mike_c]

13. it is indeed from "Chili Madness..."

...and I can imagine the chili queens in San Antonio brewing up something similar. Good on 'ya for recognizing it. I've made many pots of chili over the years, but Jane Butel's singular recipe for the very essence of chili has been an inspiration at the foundation of them all. Chopped dead cow meat, a mix of dried chili peppers, a bit of cumin, some meat stock. It's not grey if you use good dried peppers-- it's red and vibrant. I toast them in a hot skillet, soak them in boiling water, then give them a whirl in the blender with a couple of chipotles before adding them to the simmering meat. And as you noted, it's the skeleton for many an improvised chili with authentic roots.

[efhmc]

2. Just made a big pot of my regular Texas stuff (although my Mom

toned it down so much for us when we were kids that she called it Texas stew). That concoction sounds good if perhaps misnamed.

[Liberal Veteran]

3. It's more like a really spicy soup....

It has chicken, artichoke hearts, white beans, tomatoes, jalapenos, onion, cilantro, garlic and a pack of taco seasoning in it.

Sounds awful, but tastes really good.

[efhmc]

4. No, I LOVE all those ingredients (except maybe the peppers). Recipe,

please, if you have the time.

[Liberal Veteran]

5. Here goes...it takes about 15 minutes to make.

1 cup diced onion.
1 tblspoon olive oil
2 tspspoon minced garlic (fresh or jar)
1 lb of chicken breasts cut into bite size pieces
1 can (15 oz) of white beans drained and rinsed
1 can 14 oz of diced tomatoes drained(with or without jalapenos)
1 package of taco seasoning
1 14 oz can of quartered artichoke hearts
1 cup of water

Saute onions until they are transparent in olive oil
Add garlic, chicken, and 1/2 tspoon of seasoning mix.
Cook until chicken is cooked through
Stir in cup of water and remaining taco seasoning
Bring to a boil
Add artichoke hearts, tomatoes, and beans.
Heat through for about 5 minutes.

Serve with fresh chopped cilantro as a garnish.

[efhmc]

6. You are a dear to take the time to do this. We all need to be well

nourished in the days ahead (although it has been in the 90's in central Texas in the last few days. Supposedly there is a cold front coming through. I see lightening butlittle else.)I am printing the recipe out, for use next week since we are still eating chili. Wondering where you are. I am betting Cal.?

[Liberal Veteran]

7. Eastern Washington.....

It's down in the thirties tonight.

I have a fire in the wood stove going and a cup of mulled wine to get me through the night.

[efhmc]

8. The AC is on eating up the dollars and wasting energy. I am turning it

off right now. Those sounded like west coast ingredients to me. Very yummy and very not average. I would never use taco or any other season mix since I believe they all have too much salt and I grow/mix/to taste my own spices and herbs always. Thanks again. Have a good evening and I will think cold or at least cool for us Texans.

[grasswire]

11. you're right

Soup is just what we all need to get us through until John Kerry's inauguration.

I have three regulars in my repertoire, adaptations conjured up on winter days -- tortilla soup, chicken chowder Petaluma, and minestrone.

I've found that the SECRET to tortilla soup is thickening it with a handful of masa flour. It adds just the right note. Oh, I also use about 6 ounces of tomatillo salsa in it. Salsa verde.

My chicken chowder Petaluma has zucchini, bliss potatoes, and a good grating of nutmeg in a deep creamy broth.

So many soup recipes beckon to me! Hmm....maybe cheddar, ham and potato tomorrow.

[Ilsa]

10. It's too hot for chili down here.

Original texas chili, IIRC, doesn't have beans. It is cut-up beef with some fat and red chili powder, no tomato sauce.

[efhmc]

14. You are right of course, unless it is chili con carne.

[grasswire]

12. white bean chili...

...originally became popular from a recipe known as Timothy's White Bean Chili from a restaurant.

1 pound Great Northern
beans -- dried
2 pounds boneless chicken
breasts
1 tablespoon olive oil
2 medium onions -- chopped
4 cloves garlic -- minced
8 ounces chopped mild green
chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano --
crumbled
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
6 cups chicken stock or
canned broth
12 ounces Monterey Jack cheese
Sour cream
Salsa
Chopped fresh
cilantro

Place beans in heavy large pot. Add enough
cold water to cover by at least 3
inches and soak overnight.
Place chicken in chicken in heavy large
saucepan. Add cold water to cover and
bring to a simmer. Cook until just tender.
Drain and cool. Remove skin. Cut
chicken into cubes.
Drain beans. Heat oil in sam pot over
medium-high heat. Add onions and saute
until translucent, about 10 minutes. Stir
in garlic, then chllies, cumin,
oregano, cloves, and cayenne and saute 2
minutes. Add beans and stock and bring
to a boil. Reduce heat and simmer until
beans are very tender, stirring
occasionally, about 2 hours. (Can be
prepared 1 day ahead. Cover and
refrigerate. Bring to simmer before
continuing.)
Add chicken and 1 cup cheese to chili and
stir until cheese melts. Season to
taste with salt and pepper. Ladle chili
into bowls. Serve with remaining
cheese, sour cream and cilantro.