Sunday, August 1, 2010

White Chicken Chili

My versions of chili always consist of using leftover meat. So this recipe assumes that I made rotisserie chicken the night before (or two nights, but not more.) My family eats the chicken and we always seem to have enough for something else as well. So here it goes.

Take my left over chicken carcass complete with meat attached and put in a big pot with enough water to cover. Bring to boil, put the lid on, and reduce the heat to a simmer. Simmer for about an hour.

Drain the chicken in a colander but drain the stock into another pot. This is your chicken stock.

Let the chicken cool a little (just until you can attack it without bodily injury.) Go ahead a strip it. Get all the meat and discard the rest. The meat should be easily shredded by hand, but don't worry. It will keep breaking up in the last step, so you can leave it in big chunks for now.

Now for the chili part.

1 onion, chopped
4 cloves of garlic, minced
2 whole can diced green chilies, do not drain - we want the liquid
1 pound dried great northern beans - white ones, rinse
10 cups chicken broth - this is approximate and will vary so just use the stuff you just made and we can add more later. Some people like thick stew like chili and some people like thin soup like chili so this is a place to add your personal touch
2 Tbsp ground cumin
1 - 2 cups whole milk (this makes it creamy - if you don't want creamy, then adjust the water)
Salt & Pepper to taste

Grated Monterey Jack cheese and avocados are our favorite toppings.

You can always add sour cream, guacamole, chopped, fresh cilantro, pico do gallo, Fritos, etc. for toppings. To quote my favorite line from Tortilla Soup: "I love toppings. Sometimes I go to restaurants and I just order toppings."

Saute the onions and garlic in a little olive oil until soft. Pour into the pot with the chicken stock (from above) and add the green chilies and rinsed beans, cumin and a little salt and pepper. (Remember it is easier to add more salt than to remove it, so be conservative.) Bring to a boil and place a lid on the pot and reduce to a simmer. Cook for two hours or until the beans are done.

Add the chicken and the milk. Give it a good stir. This is where you have to make the adjustments for thick or thin. Add more chicken broth or milk. Check the seasonings. Add more salt, pepper, or even cayenne depending on your tastes. Let simmer for about 10 minutes and then serve.

Garnish with any or all toppings. Serve with warmed tortillas or Fritos or cornbread. Or all three. Live a little.

My new menu ideas

Ever get tired of having the same old thing? I get into these modes where every week tastes the same as every other week. I lack the creativity, the energy, the motivation. I just want to give my kids something that I know they will like and the next thing you know, we get caught in a rut.

My new idea is to brainstorm all my ideas for food I know they will like and then cook all of them before I go back and remake any of them. I broke down the list into categories and we will see how it goes. Here is the starting list. Some things might be switched out, but at least I know they like everything on the list.

Chicken
Pot Pie
Rotisserie
Enchiladas
Orange
Tenders
Parmesan
Grilled
Alice Springs
w/ Dumplings
Shepherdress Pie
Chicken Salad

Soup
Broccoli Cheese
Chicken Noodle
Minestrone
Clam Chowder
Corn Chowder
Chili
Baked Potato
Chicken & Mushroom
White Chicken Chili
Chicken Tortilla
Split Pea
Pumpkin

Pasta
Sausage & Veggie
Tomato-fredo
Straw & Hay
Lasagna
Spaghetti
Kodi's Bowties
Lemon
Alfredo
Mac & Cheese
Florentine
Fish
Sticks
Salmon
Scallops
Shrimp
Tuna Casserole
Tilapia
Halibut
Cod
Lobster
Crab Cakes


Turkey
Cutlets
Turkey Burgers
Roast Turkey
Meatloaf

Pork
Ribs
Pork Chops
Pai Gu
Ham
Beef
Stroganoff
Roast
French Dip
Tacos
Beef Pie
Steak
Burritos
Carne Asada
Shepherds Pie
Beef & Broccoli


Other
Jambalaya
Quesadillas
Monte Cristo
Hot Dogs
Baked Potatoes
Pizza
Breakfast for dinner

I will be adding in the links as I go.