Decorating the tree today!
I hate it when people start playing Christmas carols and decorating their house before Thanksgiving has even happened. I like to give Thanksgiving its own due time before moving into the Christmas spirit. That being said, I probably should have gotten my tree up before now, but, whatever, its up now.
Let me tell you, Bam Bam was a *huge* helper.
If he were human he'd be a gin drinker.
Anyway, I've been waiting for a nice blustery day to make Mom's white chili recipe, but finally gave up because, oh yeah, I live in Charleston. The weather keeps toying around with the idea of getting cold, and then changes its mind and turns warm again. I'm running around in short sleeves in the middle of December, for goodness' sake.
So, I gave up and made the chili. I love this recipe, and its not as unhealthy as your usual beefy variety. Here's the recipe:
1 pound dried Great Northern beans
2 pounds boneless chicken breasts
1 tablespoon olive oil
2 medium onions, chopped
4 cloves minced garlic
2 fresh jalapenos, chopped *the original called for canned chilies, but I think fresh probably work just as well. I actually felt like I could have added a few more*
2 teaspoons cumin
1 1/2 teaspoons oregano
1/4 teaspoon cloves
1/4 teaspoon cayenne pepper
6 cups chicken stock
3 cups (12 oz) grated Monterey Jack cheese
Sour cream, cilantro, corn chips, salsa- whatever you like to garnish with
Place beans in heavy large pot. Add enough cold water to cover by at least 3 inches. Soak overnight.
Place chicken in heavy large saucepan. Add cold water to cover and bring to a simmer. Cook until just tender, about 15 minutes. Drain and cool. Cut chicken into cubes.
all chopped up and ready to go
Drain beans. Heat oil in a skillet over medium high heat. Add onions and saute until translucent, about 10 minutes.
sauteing the onions
Stir in garlic, then chilies, cumin, oregano, cloves, and cayenne and saute 2 minutes.
Place saute mixture along with beans and stock into a large pot (or crock pot- this would be an easy recipe to make while you're at work) and bring to a boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 2 hours.
Add chicken and 1.5 cups cheese to chili and stir until cheese melts. Season to taste with salt and pepper.
My garnishes of choice. Gotta have some Fritos scoops!
Ladle chili into bowls. Serve with remaining cheese and garnish to your liking.
Mmm. Goes well with a cold beer.
Did you think I was gonna leave you hanging without a final tree photo? I think not!
Bottom right hand corner is Tiger, the cat you haven't met yet :)
That pretty much does it!