Thursday, November 20, 2008

Best Chili Ever

I wouldn't say that I am the biggest chili fan, but after making this one last night, I'm now a chili lover. I also don't think I'll ever have a desire to make red chili ever again. I think I prefer chili with chicken as opposed to hamburger meat. This recipe from "My Kitchen Cafe" for Creamy White Chili is to die for. It has the smallest kick to it (I am a wimp when it comes to hot/spicy things) and was oh so creamy and yummy. A new fav for sure. My camera isn't the greatest so sorry about the quality of the pics.

Creamy White Chili

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.

When I made my chili I only used one can of green chilies because I don't like hot foods and I doubled the chicken stock because I wanted my chili to be a little more on the soupy side. I also think that when I make this again I'll do a little less cayenne pepper.

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