Chili Blanco

I finally have the computer connected again thanks to my brother, who lives next door, giving me access to his wireless network. Can you hear me singing Oh Happy Day - the version at the end of the film Secretariat? I can't tell you how freeing it is to be able to come to the computer whenever I want and not having to rely on my sister letting me use her computer whenever I visit her.

Since it has been a while since I posted anything, I'm going to start with a recipe for Chili Blanco (white chili), which can be made entirely from scratch or, as I did today, take several short cuts and make it in about 10 minutes. And I apologize in advance for no photos, since I didn't know I was going to have computer access tonight!

Here's the long version. This makes enough to feed a large family.

To start with, you will need some black beans which have previously been cooked until soft. You'll need 3-4 cups of cooked beans, which means about 1 cup of dry beans to start with. Important - always use black beans. Other beans just don't give this chili the right flavor. If you haven't cooked beans before, the best way is to sort them (they sometimes have rocks and other dirt in the package), then rinse in cool water until clean to your satisfaction. Put the clean beans in a large saucepan and fill the pan with water. Soak overnight, then drain the liquid. Add about twice as much water as there are beans. Bring to a boil, then simmer for an hour or so until the beans are tender. Once they are tender, turn off the heat and let them cool. Then rinse thoroughly with cool water. Note: You can always make more beans and eat them in another meal (I like them in macaroni salad, made with ditalini, blanched broccoli, halved cherry tomatoes, black beans, and green goddess dressing).

In a large pot, place 1 chicken, 2-3 celery stalks, 1-2 carrots (slice or leave whole, peeled on unpeeled), 1 roughly-chopped onion, just enough water to barely cover the bird, and your favorite spices to make a delicious broth - I always just season with salt, pepper, and garlic powder. Bring to a boil, then turn heat down so it simmers until the chicken is tender and falling off the bone. Remove chicken, then strain broth to remove all vegetable bits. Now remove the bones from the chicken and cut up the meat into bite-sized pieces. Add the meat back into the broth. Add 1 cup instant powdered milk, stir and set aside.

In the pot in which you cooked the chicken (if your broth isn't already in it), saute 1 bunch of finely chopped green onions in a little olive oil. When onions are tender, add 1/4 to 1/2 cup each of butter and flour and make a roux. Then add the broth and chicken, at least two 12-oz. cans of chopped green chiles (or use fresh Anaheim chiles - use 4 or 5 - which have been roasted, peeled and chopped). Green chiles are generally mild, but sometimes can get a little firey if they weren't watered properly. You may want to add more or less of the green chilis, depending on how your tastes are. Add beans and season to taste with garlic powder, salt, and pepper. Cook over medium heat until thick. Then stir in 3 8-oz. packages of cream cheese. Keep stirring until the cheese is melted, but don't let the mixture boil. Turn off heat and serve. Yummy! We eat this with cornbread, but other breads/tortillas/crackers also work.


Here's the quick version, and this one only makes about 6 cups.

3 boneless skinless chicken breasts, chopped to bite sized pieces
3-4 green onions, finely chopped
2 Tb. olive oil
1-2 small cans of green chiles
2 cans condensed cream of chicken soup
1 can of black beans, drained and rinsed
garlic powder (about 1/8 tsp. - just a couple of shakes)
salt
pepper
1 8-oz. pkg. cream cheese

In a medium-large saucepan, saute the onions and chicken in olive oil until the chicken is no longer pink. Add the green chiles and soup, along with 2 soup cans full of water, and the black beans. Add garlic powder, salt, and pepper to taste. Bring to a simmer, then add the cream cheese, stirring until cheese is melted. Remove from heat and serve.