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