Bad, Bad Ruby

First of all, I'd like to welcome Rev to the bar and grill. 'Bout time you showed your face around here buddy.

Rev is an old friend and he has a microbrewery of sorts. Well, let's just say he brews his own beer down in the swamps. He's a genius of sorts and a steadfast and true friend. And.....he's got some pretty darned cute dawgs. We call them GSD's (German Shepherd Dogs).

And next, I want to apologize. I've been a bad, bad Ruby. Twasn't nice of me to tempt you with the thought of White Chili without providing the recipe. So here it is.

Now David...listen up. I keep posting recipes and you keep saying you probably won't make it just for yourself. Well, get together a group and make it for them! Remember what I said, you're allowed to wear party clothes any day of the week......and White Chili is as good an excuse as any for having a party!

WHITE CHILI

3 boneless, skinless chicken breasts
4 cans navy beans
4 cans chicken broth
3 small cans chopped green chili peppers
1 medium onion
1 1/2 cups of shredded monterey jack cheese

Flour tortillas
Cumin to taste
garlic powder to taste

The original recipe calls for you to boil the chicken breasts in water. You can do that if you wish, but I like to grill them on my George Foreman grill. That way they have those cool grill lines on them!

Let the chicken cool a little and cut into bite size pieces. Dice onion. In a large pot, combine chicken, onion, 4 cups of water (chicken water if you boiled the breasts), chicken broth, beans (not drained) and chilis (not drained). Bring to a boil. Reduce heat to low, add cumin, garlic powder and cheese and mix well.

Cover and simmer 20 minutes. Add water as needed to get the consistency you want. Serve with flour tortillas.

NOTE: I like to cut the flour tortillas into strips and fry them till they're brown, sprinkle with a mixture of cumin and salt. This makes a crunchy accompaniment.

Now I'm sure it ain't chili weather in Florida yet, but the rest of you cook up a pot and tell me what you think.

Comments

[greg]

Being a Southern California boy and growing up on the Mexican border, I'll just add that the stuff is best if the beans are served on the side. That way they don't get overcooked. You also might want to consider adding a bottle of MGD while simmering and letting the alcohol cook off.

My humble opinion, of course.

[David]

Thanks for the recipe, Ruby. It's one of those cold and rainy days here in Western New York, the kind of day when white Chili would be really good. Of course, being on the lazy side, I may just wander up to Wendy's and get some of the red stuff. :-)

All the best,

David Markham

[Suzanne]

You can use alligator meat if you wish....we all know it tastes like chicken!

[barb]

oh, it has chicken in it.