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White Chili
Prep Time: 15 minutes
Cook Time: 2½ hours
Makes: 8-12 servings
Ingredients
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½
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lb dry Great Northern beans
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4
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cups chicken stock
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2
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medium sweet onions, chopped
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4
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cloves garlic, minced
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1
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t sea salt
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1
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T vinegar
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1
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can (4 oz.) chopped green chiles
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2
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t ground cumin
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1
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t chili powder
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1½
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t dried oregano
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¼
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t cayenne
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½
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t dried red pepper flakes
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2
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roasted chicken breasts, shredded
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Monterey Jack cheese
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sour cream
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green onions, sliced
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Directions
- Soak beans in a large pot of water overnight. Drain and rinse. Place beans in a large pot and add the chicken stock, onions, garlic, and salt. Bring to a boil, reduce heat, and simmer uncovered for 1½–2 hours, until beans are tender. Do not add more liquid; the chili must be thick so it won’t run off the “plate.”
- Stir in the vinegar, chiles, and remaining spices. Cover and simmer for 20 minutes.
- Add the shredded chicken and cook for an additional 10 minutes.
- Serve chili (about ½ cup) on fried Tortilla Plates garnished with cheese, sour cream, and green onions.
*Crockpot chili: In step 1, substitute a crockpot for the large pot and cook on low for 4–5 hours, until beans are tender. In step 2, cook for 1 hour, and in step 3, cook for 30 minutes.
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Tortilla Plates
Prep Time: 2 minutes
Cook Time: 30 minutes
Makes: 12 plates
Ingredients
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safflower oil
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12
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traditional-size corn tortillas
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coarse sea salt
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Directions
- Add safflower oil to a ½" depth in a medium cast-iron skillet. Place over medium heat for 3–5 minutes, until oil sizzles.
- With tongs, slide one tortilla into oil. Fry for 30 seconds, turn over with tongs, and fry for another 30 seconds. Continue frying and turning every 30 seconds for a total of 2 minutes, or until tortilla is golden brown.
- Remove tortilla from oil and drain on a cooling rack placed over a baking sheet. Immediately sprinkle with salt. When cool and dry, stack on a serving plate.
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