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