Revisiting White Bean Chili and Reminiscing

As I'm sure most of you know, a good portion of the United States has been in the deep freeze. Then again, it is winter. I still don't get why some of the news reporters act as though we should be surprised by this. Nonetheless, this kind of weather equates to hot soups, stews and chili, at least for me. 

Last week, number one son requested I make White Bean Chili. Good idea. We haven't had that in a while so, being the good mom that I strive to be, I granted his wish. It was so good. Not to heavy, but oh so warm and yummy. And, since I didn't have a post ready for today, I thought why not revisit that dish here at the cafe. I know you won't be sorry.

Now there are two ways you can do this. The quick and easy way, or the longer, drawn-out way. This time, I did the easy way.

Here's what you're going to need:

• 4 - 14 1/2 oz. cans navy beans, drained and rinsed
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 4 - 14 1/2 oz. cans chicken broth
• 1 tablespoon ground white pepper (you can use black, white just makes it invisible)
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1/2 teaspoon ground cloves (secret ingredient)
• 5 cups chopped cooked chicken (grocery store rotisserie chickens are great for this)
• 2 - 4 oz cans chopped green chilies (remember, they're not hot)
• 1 tsp. salt

Saute onion and garlic in olive oil until soft.

Add chilies, 3 cans of broth, and seasonings. Stir together, cover, and simmer for 10-15 minutes to let the spices incorporate.

Now, add your beans, chicken, and the last can of broth.

Put the lid back on and simmer for 1 hour.

Serve alone, or top with sour cream, cheese, green onions, or whatever you like.

 

The long version of this recipe involves dried navy beans. Soak them overnight. Drain. Then put them in a dutch oven with 3 cans of chicken broth, the chopped onion, garlic, pepper, oregano, cumin, and cloves. Bring to a boil; cover; reduce heat, and simmer 2 hours or until beans are tender. Then add the last can of chicken broth, the chicken, green chilies, 1 cup of water, and the salt.

In some ways, I think the long version tastes a little bit better, but time is usually of the essence. 

You'll have to forgive me, but I'm feeling a little bit melancholy. You see, today is my baby's birthday and he's turning--sniff, sniff--16. Oh, I know most of you have been through this before, as have I, but where has the time gone? 

It seems like only yesterday he was a little butterball, running around in diapers.

Is that a happy face or what?

His hunting days started early. These days, though, he's traded his six-shooters for a bow.

Today he's taller than his dad.

Happy Birthday, Michael!