If you're thinking Texas red chili, these yankees got it all wrong. But for a spicy hint of Texas heat in a a bowl of northern goodness this stuff is wonderful.
Yield: 12 Ready in 1 days, 6 hours
65 people trying soon
Verified by stevemur
|1 poundGreat northern beans; -- or white navy beans|
|7 cupsChicken broth; - I used the low sodium version|
|3 clovesGarlic; -- peeled & minced|
|1 largeOnion; - Peeled & chopped|
|2 teaspoonsWhite pepper; - fresh ground|
|1 teaspoonKosher Salt; - to taste|
|1 tablespoonOregano; - dried or fresh if you can get it|
|1 1/2 tablespoonsCumin; - toasted and fresh ground|
|1/4 teaspoonCloves; - toasted & fresh ground|
|7 ouncesGreen chilies; -- one can - diced|
|5 cupsCooked chicken - or turkey breast; - shredded|
|1 largeJalapeno pepper; dice 1/2 and slice the rest for garnish|
|-- Garnishes --|
|1/2 cupMonterrey Jack cheese; - shredded|
|1 largeAvocado; -- sliced|
|1/4 cupSour cream; - I used the lite version|
|1/4 cupCilantro; -- shredded|
|4 ouncesTortilla chips|
|1/4 cupSalsa; -- pick your own heat level|
Yankee Chili Preparation
This stuff takes a while to make so plan ahead for the next day''''s dinner.
Rinse the beans then cover them with warm water and put aside for 24 hours to soak.
The next day, drain the beans and rinse one more time. Then put them in a large pot, dutch oven, or crockpot. Add about 5 cups of broth, then add the garlic, onion, pepper, and oregano. If you''''re using powdered spices add the cumin and cloves as well. Otherwise, toast the cumin seeds and a couple of whole cloves in a hot pan they they are fragrant. Then grind them up with a mortar & pestle or one of those fancy spice grinders. Add the fresh ground spices into the pot.
Let the pot simmer on a back burner for five hours or so. Test the beans and give the pot a stir every now-n-then and add a bit more broth if need be. You want the beans to be very tender.
Stir in the 1/2 jalapeno that you diced. Drop in the shredded chicken but reserve a few shreds to garnish with. Dump in the rest of the broth and let it simmer for a few minutes. Then test the flavor and adjust the salt, spices, and jalapeno to suit your mood. Another 30 - 45 minutes simmering and you''''re ready to go.
Serve this in a bowl garnished with your choice of garnishes. I prefer the sour cream and cilantro while others put cheese and chips on theirs.
This recipe was inspired by a dish by Chef John Hemmer who is a great cook, even though he is a Yankee.
Each (1 1/2 cup) serving (counting all garnishes) contains an estimated:
Cals: 363, FatCals: 94, Total Fat: 11g
SatFat: 3g, PolyFat: 1g, MonoFat: 5g
Chol: 57mg, Na: 446mg, K: 978mg
TotCarbs: 35g, Fiber: 10g, Sugars: 2g
NetCarbs: 25g, Protein: 32g
Folks in Texas say, "Anyone who knows beans about chili, knows there's no beans in chili !" Well this stuff's got Great Northern beans as the main ingredient. Trust them Yankees up north to come up with something like this. But it tastes so good and warms your tummy nicely. I just don't share any with the local Texans 'cuz I want to keep living here.
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