Now that the Holidays are behind us, and we’ve hopefully recovered from our food comas, Super Bowl is approaching! Another excuse to party! Yay! I thought I would post several crowd pleasing recipes to try out on your family and friends. In one of my earlier posts I wrote about one of my favorite chili recipes. Now I’m going to give you a white chili recipe for those of you who prefer not to eat beef. I love this recipe. It can be prepared ahead and reheated when serving. Feel free to provide condiments of your choice in small bowls for your guests to choose from. Some ideas would include: shredded cheese, chopped onion, sliced avacodo, sour cream, oyster crackers, etc. You could accompany it with warm cornbread or garlic cheese bread, and viola! You’re ready for half time dining. Enjoy!

 

White Chili

4 whole chicken breasts, or 2 whole chickens
1 lb. bag of Great Northern white beans (dry)
2 quarts of water (or enough to generously cover chicken)
1 medium sized whole onion
3 stalks of celery
3 carrots
2 bay leaves
2 Tbls. butter or oil
2 medium onions finely minced
3 garlic cloves, minced
2 3 1/2 oz. cans green chilies, diced
1 28 oz. can of crushed tomatoes
1/2 tsp. oregano
3 Tbls. chili powder (or to taste)
salt and pepper to taste

Wash the beans and soak overnight in enough water to cover them.
Drain beans.
Prepare chicken stock by simmering chicken in 2 or more quarts of water, adding the whole onion, celery, carrots, and bay leaves. Simmer, covered, for 1 1/2 hours until chicken is tender. Remove chicken to platter and cool. Remove skin and bones and dice meat. Strain broth and skim off any fat. Add beans to chicken broth and simmer covered until tender – about 1 1/2 hours. Heat butter in skillet and saute chopped onions and garlic until golden and tender. Add this mixture and remaining ingredients to beans. Simmer for 20 minutes. Add chicken and simmer 15 minutes longer. Serves 8-10

I hope the team you’re rooting for wins! But if it doesn’t, this chili should make you feel a little better.