Title: Southern White Chili
Categories: Chili Ethnic Poultry
Yield: 6 8-ounce se

SOURCE: THE NATIONAL CULINAR
1		National junior membership committe

the Florida Tomato Committee's 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 (2005)

previous

next