Yield: 1 Servings
|3 cans||Great northern beans, drained|
|2 pounds||Chicken (I used boneless, skinless breasts)|
|2 smalls||Onions, finely chopped|
|4 \N||Cloves garlic|
|6 cups||Chicken stock|
|2 cans||(4-oz) mild green chilis|
|3 tablespoons||Cornstarh, dissolved in water|
|2 teaspoons||Cumin, about|
|1½ teaspoon||Oregano, or so|
|½ teaspoon||Horseradish powder (approximately)|
|¼ teaspoon||Japaleno powder|
|1 teaspoon||White pepper|
|½ teaspoon||Cayenne pepper, or so|
|3 cups||Shreaded montery jack cheese|
|1 cup||Sour cream|
Last night, our church had a chili cookoff. Don and I both entered a pot of chili, but in different categories. There were thirty crockpots of chili in the gym (and we're in the middle of a winter warm spell, with temps reaching the lower seventies Fahrenheit all weekend).
Don made "nuclear chili," which was competing for the hottest chili. He wanted to make it hot as possible while still being edible and with a taste instead of a burn sensation. I have no idea what he spiced it up with, but I saw the red peppers (with different heat units) sitting out as well as the japaleno powder. He came in second - beaten by a chili named "hearts of fire." The funny thing was people who would take a bite of his chili and say that it wasn't hot, and then in the next breath be reaching furiously for a glass of water (it was one of those things that got you from behind).
I entered "Martian chili" in the most original category. Thanks to all of you who sent recipes. I finally started with on from Rod Grant and modified as I went along. It was named after the pale green color it was - with the small darker chunks of chopped green chili peppers. No one was more shocked than I was when my chili was named the winner. My first cooking contest ever! Don't think I'll be making a pot next year as it will be hard to top.
So, here's the winning "recipe:" Cook the chicken in about 7 cups of water (so you'll have stock later). I seasoned my water with onions (I used dehydrated), a couple of carrots, salt, pepper, ground celery seeds and a sprinkle of ground bay leaves. Cool chicken and dice - strain broth for later use.
Saute onions in olive oil, then add garlic. When onion is tender, add chicken stock, beans and chilis. Start experimenting with the spices now.
I've listed the approximate measures of what I used.
Finally, it was a bit thin, so I added the cornstarch to help it thicken up. It simmered for a couple of hours on low. About 20 minutes before serving, I added the cheese and the sour cream right into the mixture, stirring well. The chili was a pretty pale green.
Posted to FOODWINE Digest 02 Feb 97 by Judy Miller <ISTS009@...> on Feb 3, 1997.