White Chili

Here is a great white chili recipe by Hilda Harmon

Ingredients -

Main	Alternate #1	Alternate #2
(3) 16oz cans White Northern Beans	(2) 28oz jars White Northern Beans	3 lbs Dry White Northern Beans
(2) 4oz cans Green Chilies (mild or hot)
2 tsp ground cumin
1/2 tsp ground cayenne pepper	1/2 - 2 tsp smoked habanera pepper	Fresh Hot Peppers, diced
2 cups chicken stock (about 1 can)
1 tbsp olive oil
2 Medium Onions - diced or chopped
1 tbsp diced fresh garlic	1 tbsp jar garlic
2 lbs Skinless, Boneless Chicken Breast

 
Instructions -
If using dry White Northern beans, prepare until done (soft, but not mushy). The best method is the overnight soak.
In heavy pot with tight fitting lid, add Beans, Green Chilies, Cumin, 1/2 amount Hot Pepper and Chicken Stock. Add more or less Hot Pepper to taste. Heat on medium until starts to bubble, then turn down to low.
In a heavy skillet, heat the olive oil on medium. Add onion, cook while stirring. Just before onions are done add garlic and stir to mix. Finish cooking until onions are translucent but not browned. Add to pot with beans.
Cut chicken into pieces less than 1/2" is size. Put into medium hot skillet, add retaining 1/2 Hot Pepper (if desired) and cook while stirring until done. Add to pot with beans.
Note - I do NOT clean the skillet between each saute. So that the flavors accumulate. I do occasionally add more butter or margarine between saute to make sure nothing burns.
Remember... all good foods start with fat!
Simmer for a while (at least 1 football quarter). Eat and enjoy.
 
Cooks Note -
I like to use chicken breasts that have been frozen. They are much easier to cut up into small pieces.
 
Additional Ingredients to try -
Diced Yellow Tomatoes
Diced Mushrooms
Diced and sauteed Green or Yellow Bell Pepper
Diced and sauteed Zucchini
Diced Black Olives (although this wrecks the color scheme)
 
For a northern "Cincinnati" flair - top your chili with these ingredients -
Cooked spaghetti
Mild, Medium, Sharp Cheddar Cheese
Sour Cream
Fresh chopped Onions or Scallions
 
Thanks to Hilda Harmon who first turned me on to this Chili!!!