Sunday, December 12, 2010

Chili, Chilli, Chiiillliiii, Chilililee

I can't spell it consistantly, but here's a yummy recipe for

White Chicken Chili
  • 1 large jar or 3 regular cans Great Northern beans, enough to total 45-48 oz
  • 1-2 boneless skinless chicken breasts
  • 2 cups shredded pepper jack cheese
  • 2 cups shredded colby/montery-jack cheese, divided
  • 1 jar salsa OR 1 can chicken broth
Cook the chicken. The friend who gave me the recipe poaches her chicken in boiling water for a while. I was too impatient for this, so I cubed my chicken and sauteed it with a little oil, garlic, paprika, chili powder, and cumin.

Without draining, dump the beans into a large pot. Add chicken, 2 cups pepper-jack cheese, 1 cup colby-montery cheese, and chicken broth or salsa. (Toa of Boy is allergic to tomatoes. The original recipe called for salsa, but we can't dump tomato chunks in our chili, so we used a can of chicken broth to make up for the loss of liquid.)

Heat till the cheese is thoroughly melted. Serve warm. Garnish each bowl with salsa, sour cream, and  reserved cheese, as desired. Yum Yum.

And cause a delicious bowl of chili needs a delicious dessert--

Chewy Cocoa Brownies

  • 1 2/3 cups sugar
  • 3/4 cup melted butter
  • 2 Tbs water
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cup cocoa
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup chopped nuts (if desired)
Preheat oven to 350. Grease 13x9 inch pan.

Combine sugar, butter, and water in large bowl. Stir in eggs and vanilla extract.

Combine flour, cocoa, baking powder and salt in medium bowl. Stir into flour mixture. Stir in nuts if desired. Spread in greased pan.

Bake or 18 to 25 minutes. Wooden toothpick inserted in center should come out slightly sticky. Cool completely and sprinkle with powdered sugar.

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