Over a Cup: A white chili recipe from Texas

'Chili Blanco Especial'

To make “Chili Blanco Especial,” you’ll need:

• 1 pound dry White Northern beans

• 5 1/4 cups chicken broth

• 2 cloves garlic, minced

• 1 large white onion, chopped

• 1 tablespoon ground white pepper

• 1 teaspoon salt

• 1 tablespoon dried oregano

• 1 tablespoon ground cumin

• 1/2 teaspoon ground cloves

• 1 (7-ounce) can diced green chilies

• 5 cups diced cooked chicken breast

• 1 3/4 cups chicken broth

• 1 tablespoon diced jalapeno pepper (optional)

• 8 flour tortillas

Soak beans in water to cover for 24 hours; drain. In a crockpot or large kettle, combine beans, 5 1/4 cups chicken broth, garlic, onion, white pepper, salt, oregano, cumin, and cloves. Simmer, covered, for at least 5 hours, until beans are tender, stirring occasionally. Stir in green chilies, chicken, and 1 3/4 cups chicken broth.

For a hotter taste, add jalapeno. Cover and simmer for 1 hour. To serve, line each bowl with a tortilla. Spoon in the chili and serve with all of the condiments (listed below) for a very special chili. (Serves 8.)

Condiments: shredded Monterey Jack cheese, sliced black olives, chunky salsa, sour cream, and diced avocado.

— Recipe contributed by “Crème de Colorado” (1987) and Pat Steele

I enjoy hearing from my readers.

This past week, for example, I received several letters and phone calls from readers, and we talked about everything from piecrust to roasting pumpkin seeds.

Call or write anytime.

One of the letters came from Pat Steele, who was a Moffat County resident but now lives in Austin, Texas. I hear from Pat from time to time, and appreciate her calls and letters.

This time, she wrote that she has a white chili recipe but can’t find it so she sent another one that’s similar to hers. It’s from a Colorado cookbook put out by the Junior League of Denver in 1987.

So, here it is.

If you’d like to make “Chili Blanco Especial,” you will need the following ingredients: 1 pound dry White Northern beans, 5 1/4 cups chicken broth, 2 cloves garlic (minced), 1 large onion (chopped), 1 tablespoon ground white pepper, 1 teaspoon salt, 1 tablespoon dried oregano, 1 tablespoon ground cumin, ½ teaspoon ground cloves, 1 (7-ounce) can diced green chilies, 5 cups diced cooked chicken breast, 1 3/4 cups chicken broth, 1 tablespoon diced jalapeno peppers (optional) and 8 flour tortillas. (Note: The recipe calls for a white onion.)

Soak beans in water to cover for 24 hours. Drain.

In a crockpot or large kettle, combine beans, 5 1/4 cups chicken broth, garlic, onion, white pepper, salt, oregano, cumin and cloves. Simmer, covered, for at least 5 hours, until beans are tender, stirring occasionally. Stir in green chilies, diced chicken and 1 3/4 cups chicken broth. For a hotter taste, stir in jalapenos. Cover and simmer for 1 hour.

To serve, line each bowl with 1 flour tortilla. Spoon in the chili and serve with all the condiments listed below for a very special chili. Serves 8.

The condiments are: shredded Monterey Jack cheese, sliced black olives, chunky salsa, sour cream and diced avocado.

Thanks for sharing, Pat.

Since we’ll have leftover turkey from Thanksgiving next week, I’m wondering if we could substitute it for chicken in the white chili recipes? It’s worth a try.

Do any of you have recipes for roasting pumpkin seeds? If you’d like to share, call me at 824-8809, or write to me at PO Box 415, Craig CO 81626.

It just can’t be Thanksgiving already. Where has time gone?

Have a great holiday.

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