Thursday, December 31, 2009

Recipe 911

This morning I received the following email:

Subject: Your chili Recipe we had at your House

Please send recipe

Bonnie has mentioned several times
So I better make it

Love Dad

Dear Dad,
Here's what I did:

Little Hunting Creek White Chili

2 tablespoons olive oil
2 onions, chopped
4 cloves garlic, chopped
4 pounds(approx) boneless skinless chicken thighs (I used a bag from Trader Joes)
Cut into chunks, fat removed
4 cups chicken broth (I used whole quart of chicken broth in box)
1 small can chopped green chiles
2 cans white beans
1 teaspoon dried oregano or to taste
2 teaspoons chili powder or to taste (I used Penzeys chili powder)
1 teaspoon ground cumin
salt, pepper

First I chopped the onions and gently sauteed them in the olive oil on medium heat. Don't let them burn, we just want them soft. While they were softening I cut up all of the chicken thighs into bite size pieces.
Then when the onions were soft(about 15 minutes or so) I added the chicken thighs and garlic, and then the chopped green chiles. Stir that, let them cook a few minutes so that they don't look raw and then add your herbs and spices, salt, pepper etc. Add chicken broth and simmer for 20 minutes. Then add the two cans of drained white beans. I used cannellini beans, because that's what I had.
Simmer, taste and see if it needs more salt, pepper , or chili powder. Some people like it spicier, some don't. Chef's choice.
Then at the end, I mix a couple teaspoons of cornstarch with chicken broth , or beer or water (depending on what I have and my mood) and drizzle that into the simmering chili until slightly thickened. Taste again, just to make sure. This is the best part of being the chef.

We topped with fresh chopped tomatoes, grated jack cheese and chopped green onions.

Serve with tortillas, bread or corn bread. Leftovers are good on top of hot dogs or wrapped in a tortilla as a burrito.

Happy New Year!
Mrs. Hunting Creek

1 comment:

Barbara at Cat Fur Studio said...

Mmmm, sounds great! Thanks for posting this. I am a Penzey's fan, too.