Sunday, September 16, 2007

"White" Chili Gone Black

Betty Crocker hooked me up with the basics of this football season standard in our house. It was originally made with chicken and just garbanzo or cannelloni beans, but we prefer black beans, so this recipes has gone to the dark side! It also changes every time I make it depending on what beans I have in the pantry and what meat I have. There is always at least 1 can of black beans and we do prefer poultry.

Spices can and should be fiddled with to suit your tastes. Also, letting it simmer for a good long time so it reduces is the only way to go. Serving with sour cream and/ or cheddar on top, biscuits, crusty bread, or cornbread on the side, and a beer to wash it down is just about perfection for a weekend evening of football watching and couch snuggling!

Football Season Black Chili
Inspired by Better Crocker

  • 1 Large Onion, chopped
  • 1-2 Garlic Cloves, chopped
  • 4 C. Chicken Broth (nothing too salty)
  • 1.5 - 2 Lbs. Cooked Chicken or Turkey, either ground meat or cut up, bite sized pieces
  • 3 Cans of Beans, preferably Black or Kidney, but any bean is a good bean
  • 3 Tbsp. Cilantro, chopped
  • 2 Tbsp. Dried Basil
  • 3 tsp. Chili Powder
  • 1 tsp. Ground Cloves
  • 1-2 tsp. Cayenne Powder

  1. In a large sauce pot, saute the onion and garlic until soft.
  2. Add in broth, meat, beans with liquid from cans, and spices. If desired, raw ground meat can be cooked in the pot after the onions and garlic cook. Once meat is cooked through, add in the remaining ingredients.
  3. Simmer over medium high heat for about 45-90 minutes until reduced to desired thickness. Stir occasionally while gently simmering. Taste to adjust spices as desired.
  4. Before serving, remove from heat and let cool for a few minutes as it will be boiling hot throughout pot.

1 comment:

Sarah said...

This looks so yummy right now!