Thursday, September 29, 2011

Word association.

Sleeping. PINK Sweatpants.

Makeup. MAC.

Shopping. Target.

Sundays. Football.

Fall. Chili. (Also cider & donuts but that's a story for another day.)

Ahhhh, yes. It's that time of year. The leaves begin to change and I start buying Jiffy Cornbread mix in bulk while my crockpot works overtime on yummy soups and other things that smack of fall, crisp weather and snuggling.

Last night I whipped up my second seasonal batch of award winning white chicken chili. I'm not even bragging, really has won awards! I've topped the charts twice at the annual chili cook-off at work. I may or may not also be the chair of that particular committee...

Anyway, here's the recipe. It's VERY yum. You can play with the chili/cayenne and hot sauce if you're a wussy on the hotness. Enjoy!

White Chicken Chili
Combine over low heat:
1 lb. chicken breast, poached and cut into bite size pieces
2 - 14 oz. cans of chicken broth
1 large glass jar of white navy beans w/ liquid

Meanwhile, sauté:
2 cups finely chopped onions (make your husband do this, as it is a sucky job)
2 tablespoons minced garlic(get a garlic press so your fingers aren't all sticky and stinky)
1 small can of minced green chilies
3 (heaping) teaspoons cumin
2 (level) teaspoons oregano
1 teaspoon cayenne pepper
1 teaspoon chili powder
Dash of hot sauce (optional)

Combine all ingredients and heat to serve. (And obviously, bake some cornbread while you wait!)

1 comment:

Our really empty nest said...

I was reading your recipe, and have a question... 2 cups of ??? onions??
Thanks, sounds yummy