March 2, 200917 yr This is one of my favorites, out of a church cookbook. I have changed it a bit for our own tastes, but here is the original. 1lb dried Northern beans 2 tsp. coriander or fresh cilantro 2 lbs boneless chicken or turkey 1 1/2 tsp oregano 2 medium onions 1/4 tsp cayenne pepper 2 (4oz) cans chopped green chilies 1/4 tsp ground cloves 4 garlic cloves, minced 1/4 tsp cumin 1 Tbsp olive oil 2 jalapenos, minced 6 c chicken stock 1 c. sour cream 3 c Monterey Jack Cheese Soak beans overnight. Simmer chicken in lg. pot 15 min;drain. Cool, remove skin and cube. Heat oil in same pot over med heat. Saute onions till clear. Stir in garlic, chilies, coriander, oregano, cloves, cumin, cayenne, and jalapenos. Saute 2 min. Drain beans and add to pot along with stock. Bring to boil and simmer 2 hours, stirring occasionally. Add chicken, 1 cup cheese, and stir well. Serve with cheese and sour cream. May have to try this one. Sounds awesome. :thumb:
March 3, 200917 yr OOPS! I didnt notice that the spaces I put between the two columns didnt stay in place when I hit "submit". Hope you can read it ok. I have to admit that I have changed this recipe a bit each time I make it, but the original is a good starting point.
March 3, 200917 yr So far I see no mention of cinnamon or of chocolate. My faith in the culinary acumen of the BGP membership has been renewed.
March 3, 200917 yr So far I see no mention of cinnamon or of chocolate. My faith in the culinary acumen of the BGP membership has been renewed.It's in there, we're just not telling you.
March 3, 200917 yr I am from out west, so my chili is beanless. I use lard, suet, beef, cactus, serrano and poblano peppers, and green tomatillos. Its a variation on an old Marlboro Cyclone Chili recipe that my dad used back in the 70's. Mighty fine with some jalapeno cornbread. I broke a sweat reading this. Sounds good with a few bottles of cold beer!:thumb:
March 3, 200917 yr This is one of my favorites, out of a church cookbook. I have changed it a bit for our own tastes, but here is the original. 1lb dried Northern beans 2 tsp. coriander or fresh cilantro 2 lbs boneless chicken or turkey 1 1/2 tsp oregano 2 medium onions 1/4 tsp cayenne pepper 2 (4oz) cans chopped green chilies 1/4 tsp ground cloves 4 garlic cloves, minced 1/4 tsp cumin 1 Tbsp olive oil 2 jalapenos, minced 6 c chicken stock 1 c. sour cream 3 c Monterey Jack Cheese Soak beans overnight. Simmer chicken in lg. pot 15 min;drain. Cool, remove skin and cube. Heat oil in same pot over med heat. Saute onions till clear. Stir in garlic, chilies, coriander, oregano, cloves, cumin, cayenne, and jalapenos. Saute 2 min. Drain beans and add to pot along with stock. Bring to boil and simmer 2 hours, stirring occasionally. Add chicken, 1 cup cheese, and stir well. Serve with cheese and sour cream. I've tried various white chicken chili recipes before, and never really cared much for them. I may have to give this a try. I love Atlanta Bread Company's chicken chili, but they're no longer downtown. :irked:
January 31, 20197 yr Author Thank God for BGP. I had somehow managed to misplace my chili recipe during the move.
February 7, 20197 yr Drive thru Wendy's. Take home. Throw in some shredded cheese and a dallop of sour cream. DONE. :jump:
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