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White chili #3
Artist: _ Yield: 6
Categories: Chili, Herbs & Spices, Meats, Microwave, Soups & Stews Rating: 0
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Ingredients:
2 lbsNavy beans dry
2 tspGarlic puree
6 cupHeavy cream
3 tbspCumin
6 cupChicken stock
3 tbspChili powder
2 oz(?c ) peanut oil
2 1/2 tbspSalt
2 cupDiced celery
2 1/2 tbspPepper
2 cupDiced onion
2 cupDiced chicken
2 cupDiced bell pepper
4 tbspTabasco sauce
1 cupDiced jalapeno pepper
Procedures:
1Cover beans with water and cook until soft.
2Drain well.
3In small stockpot, bring cream, chicken and navy beans to a simmer.
4In saute pan, heat peanut oil, then add celery, onion and peppers.
5Cook until onions are clear.
6Add garlic puree, cumin, chili powder, salt and pepper to vegetables, toss well, and add to stock pot.
7Add chicken and tabasco.
8Simmer until thick, about 30 minutes.
9Re-season to taste and cooking with cumin, salt and pepper.
10Pour into individual ovenproof serving bowls, top with mozzarella cheese, melt under broiler.
11Makes about 2 ?gallons but recipe can be cut. chees