Tag Archives: chili

White Chili – a simple weeknight meal

I’ll never stop promoting Costco rotisserie chicken. It’s only $5 and not only is it delicious hot off the shelf (I sometimes don’t even bother with a plate or silverware), but the leftovers can be used for myriad dishes such as pesto lasagna roll ups,  quick matzo ball soup and homemade chicken stock.

Tonight on the menu is white chili. My friend Danielle introduced me to the notion of non-tomato chili about eight years ago and when I thought of the dish for tonight I was surprised I hadn’t blogged about it yet.

This one-pot wonder has similar flavors to traditional chili. With the addition of salsa verde and sour cream you give chili night a new twist.

White Chili | A simple weeknight dish from Alaskaknitnat.com

White chili with chicken

Serves 6

Ingredients:

  • 1 Tbs. olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped yellow bell pepper
  • 1 can diced green chiles
  • leftover rotisserie chicken meat, shredded
  • 1, 16-oz. jar salsa verde
  • 1.5 cups chicken stock
  • 2 tsp. ground cumin
  • 1/4 tsp. chili powder
  • 1/4 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • 1 bay leaf
  • 2 cans great white northern beans, drained
  • 1 cup sour cream

White Chili | A simple weeknight dish from Alaskaknitnat.com

Directions:

Heat oil in a dutch oven. Sauté the onions and peppers till onions are soft, about 7 minutes. Add the chiles, chicken, salsa, stock and spices. Bring to a simmer, turn to low and simmer one hour.

Add the beans and cook another 10 minutes. Add the sour cream just before serving. Top with cilantro sprigs and shredded cheddar cheese.

White Chili | A simple weeknight dish from Alaskaknitnat.com

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Auntie A’s Choice Chili

My little sis has become quite a capable cook. Last month she came up from Pittsburgh to visit the family, but mostly to hang out with her nephew (my son), Jack.

While she was here I asked her to cook dinner for us one night and she could choose what to make.

She concocted a fabulous chili with a couple of surprising ingredients.

Here’s her basic recipe for a chunky, meaty, beany chili with a good kick. I did alter the recipe slightly, but that’s the great thing about chili — it’s really customizable depending on what’s in your pantry. These were the ingredients in my pantry today.

Awesome Chili Recipe from Alaska Knit NatIngredients (eyeball it):

  • 1 lb. of beef, cut into bite size bits (sub ground beef or pork)
  • olive oil
  • 1 onion, chopped
  • 1 orange bell pepper, chopped
  • 2 fresh anaheim peppers, chopped
  • 1 canned chipotle pepper in adobo, seeds and pith removed, chopped finely
  • 1 tsp. chili powder
  • 2 cans of fire-roasted chopped tomato, with their juices
  • chicken stock
  • 2-3 Tbs. cumin
  • 1 can pumpkin (optional)
  • 2 tsp. smoked paprika
  • 2 tsp. garlic powder
  • 3 tsp. oregano
  • 1 tsp. cinnamon
  • 2-3 squares of unsweetened chocolate OR 2 tsp. unsweetened cocoa powder
  • 2 cans of beans of your choice, such as cannellini, pinto, kidney or black — partially drained and not rinsed
  • salt and pepper to taste
  • Directions:
    If you’d like your peppers to have a smokier taste, do the following steps. Otherwise, just chop the peppers.

Turn your stove to medium and place the pepper directly over the heat, on the burner itself. Blacken the peppers on all sides (the process takes about seven minutes) and place in a Ziploc bag for 10 minutes. The steam should help make the skin come off easily. When cool enough to handle, remove as much skin from the peppers as possible. You now have roasted peppers and have no need to ever buy them in a jar again. Chop them and prepare chili as follows.

Heat a large dutch oven or pot over high heat and coat the bottom with olive oil. When hot, add the cubed meat and brown on all sides. Set aside with any juices. Add a little more olive oil and cook the onion and peppers till onions are soft, about 5 minutes.

Add the meat (and any juices), tomatoes, pumpkin, paprika, chocolate, garlic powder, oregano and cinnamon. Add a couple of cups of chicken stock until it’s the consistency you like. Add the chili powder and cumin slowly. These strong spices are hard to chase away once added. Add a little at a time, wait five minutes, and then taste whether it’s a good move to add more.

Bring to a simmer and turn down the heat, stirring once in a while so the bottom doesn’t burn. If it’s too thick, add some chicken stock. If you like a more soupy chili, cook with the pot covered. If you’d like it more stewy and thick, cook uncovered. Either way, cook for at least an hour. Twenty minutes before serving, add the beans and cook till beans are heated through. Salt and pepper to taste.

Serve with grated cheddar cheese in a squirrel bowl, if you desire.