Just in time for this year’s Super Bowl on February 3rd, Pensieve is hosting Snackalicious Super Dishes and Rebecca Writes’ January’s Recipe Round Up in one lip-smacking, crowd-pleasing carnival and YOU’RE invited!
Here’s my contribution. A wonderful Chili from one of my favorite cookbooks!
Mount Rainier Chili (serves twelve to fourteen)
1 pound Great Northern white beans, rinsed and picked over
2 pounds boneless chicken breasts
1 tablespoon vegetable oil
2 cups onion, chopeed
4 medium garlic cloves, minced
2 – 4 ounce cans chopped mild green chiles
2 teaspoons ground cumin
1- 1/2 teaspoons dried oregano, crushed
1/4 teaspoon ground cloves
1/4 teaspoon cayenne
8 cups chicken stock
1 12oz. can beer
3 cups Monterey Jack cheese, shredded and divided
fresh cilantro leaves chopped
Soaking time overnight. Place bean in a large, heavy pot. Add enough cold water to cover by at least 3 inches. Cover and soak overnight.
Place chicken in a large, heavy saucepan. Add cold water to cover and bring to a simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin and cut chicken into cubes.
Drain beans into large colander. Heat oil in same pot. Add onions and saute over medium-low heat until translucent, about 10 minutes. Stir in garlic, green chiles, cumin, oregano, cloves and cayenne. Saute 2 minutes. Add beans and stock. Bring to a boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 3 to 4 hours. Add additional water if necessary. (Can be prepared 1 day ahead. Cover and bring to a simmer before continuing.) Add chicken, beer and 1 cup of cheese. Stir until cheese melts. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro leaves to sprinkle on top.
This is a wonderful white chili from one of my favorite cookbooks from the Junior League of Seattle, Simply Classic. I recommend this cookbook highly because every recipe I have made from the book has been wonderful.
To see more recipes head over to Pensieve’s here.