Friday, February 26, 2010

Cowgirl Chicken & White Bean Chili

The aroma of good chili should generate rapture akin to a lover's kiss. Chili Appreciation Society's motto
I absolutely love chili in the winter. I have about five favorite recipes that are based on beef, Cincinnati style with cinnamon, bison, vegetarian, and chicken. Last weekend for my Dad's birthday I spent a whole afternoon making one of my favorites that I named Cowgirl Chili. It is an all natural perfect blend of white beans, a whole chicken, and green chilies. I made a huge crock pot for the party and it was devoured by the adults and children. I made a "from scratch" version and poached a chicken in a pot to make the broth. For quicker versions you can cook the chicken in the oven or buy a rotisserie chicken at the store and use 6-10 cups of canned or boxed chicken broth. Use some colorful bowls, bandannas for napkins, and have a cowgirl feast! Make it your own.
Happy Cooking!

Cowgirl Chicken and White Bean Chili
1 3-4 lb. chicken
2-4 stalks celery chopped
4 cloves garlic, minced
1 T. oregano or Italian herb blend
1 T. salt

1 T. olive oil
2t. ground cumin
2 medium onions chopped
3 4.5 oz. cans chopped green chilies undrained

4 cans Great Northern white beans drained and rinsed
3 cups shredded Monterrey Jack cheese with jalapeno peppers
1/2 t. salt
1/2 t. pepper

Optional but delicious garnishes:
fresh cilantro chopped
fresh avocado diced
sliced jalapenos
shredded cheese
sour cream
tortilla chips
bottles of Corona beer with lime or your favorite brew

In a large post place chicken and next 4 ingredients with ten cups of water. Simmer for one hour until chicken is tender and falling off bone. Strain all the broth and put broth in plugged in crock pot or pot on stove. Pick chicken off bone, chop, and put in crock pot. My kids love to pull the wish bone for fun.
In another pot saute olive oil and next 3 ingredients until onions are soft. Add to crock pot. Add the white beans, 2 cups shredded cheese, and more salt & pepper if needed. Simmer in crock pot for 4 hours.
An ice cold Corona with lime is a good garnish too. Yee haw!

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