Southern White Chili Recipe
Yield: 6 8-ounce seRecipe by luhu.jp
Ingredients:
SOURCE: THE NATIONAL CULINAR
National Junior Membership,
-Roger Disbrow won,
-Committee chairperson,
Directions:
the Florida Tomato Committees 1993 Celebrate Fresh Tomatoes Recipe
Contest with the following recipe. 1 pound dried northern white beans
(rinsed and picked over) 2 pounds boneless chicken breast 1
tablespoon olive oil 2 medium onions, chopped 4 garlic cloves, minced
2 4-ounce cans chopped mild green chiles 2 teaspoons ground cumin 1
1/2 teaspoon dried oregano, crumbled 1/4 teaspoon ground cloves 1/4
teaspoon cayenne pepper 3 cups concasse green tomatoes 6 cups chicken
stock or broth 3 cups Monterey Jack cheese, grated (about 12 ounces)
Salt and pepper, to taste Method: In large heavy pot, place beans
with enough water to cover by at least 3 inches. Soak overnight.
Place chicken in large saucepan; add enough cold water to completely
cover chicken. Bring to simmer and cook additional 15 minutes or
until chicken is tender Drain, cool and remove skin; dice chicken
into cubes. Drain beans. In same pot, heat oil over medium heat. Add
onions and saute until translucent (about 10 minutes). Stir in
garlic, chiles and tomatoes. Add cumin, oregano, cloves and cayenne
pepper; saute additional 2 minutes. Add beans and chicken stock;
bring to a boil. Reduce heat and simmer until beans are tender (about
2 hours) stirring occasionally. Add chicken and 1 cup cheese to
chili; stir until cheese is melted. Season to taste with salt and
pepper. Ladle chili into bowls. Top with additional cheese, salsa,
sour cream and chopped cilantro. From the files of Exec.Chef Magnus
Johansson
Submitted By LAWRENCE KELLIE On 04-24-95
Source from luhu.jp
Contest with the following recipe. 1 pound dried northern white beans
(rinsed and picked over) 2 pounds boneless chicken breast 1
tablespoon olive oil 2 medium onions, chopped 4 garlic cloves, minced
2 4-ounce cans chopped mild green chiles 2 teaspoons ground cumin 1
1/2 teaspoon dried oregano, crumbled 1/4 teaspoon ground cloves 1/4
teaspoon cayenne pepper 3 cups concasse green tomatoes 6 cups chicken
stock or broth 3 cups Monterey Jack cheese, grated (about 12 ounces)
Salt and pepper, to taste Method: In large heavy pot, place beans
with enough water to cover by at least 3 inches. Soak overnight.
Place chicken in large saucepan; add enough cold water to completely
cover chicken. Bring to simmer and cook additional 15 minutes or
until chicken is tender Drain, cool and remove skin; dice chicken
into cubes. Drain beans. In same pot, heat oil over medium heat. Add
onions and saute until translucent (about 10 minutes). Stir in
garlic, chiles and tomatoes. Add cumin, oregano, cloves and cayenne
pepper; saute additional 2 minutes. Add beans and chicken stock;
bring to a boil. Reduce heat and simmer until beans are tender (about
2 hours) stirring occasionally. Add chicken and 1 cup cheese to
chili; stir until cheese is melted. Season to taste with salt and
pepper. Ladle chili into bowls. Top with additional cheese, salsa,
sour cream and chopped cilantro. From the files of Exec.Chef Magnus
Johansson
Submitted By LAWRENCE KELLIE On 04-24-95
Source from luhu.jp