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Florida White Chili

MyCookbook Recipe Database
MyCookbook Member: MMMMiami
Recipe Category: Poultry
Recipe Preparation Level: moderate
    These recipes are from MMMMiami--Tempting Tropical Tastes for Home Cooks Everywhere by Carole Kotkin and Kathy Martin

    (6 servings)
    Don't let its mild-mannered appearance fool you; this chili can pack as much punch as the most fiery beef-and-red-bean kind. You can up the
    amount of cayenne and hot sauce to taste, and, if you're a real pyromaniac, substitute a Scotch bonnet pepper for the jalapenos. Don't get carried
    away, though; too much heat will overpower the subtle flavors of the cumin and cloves.

    You'll only dirty one pot making this chili, and can fix it a day or two ahead. (Refrigerating the chicken separately, and add it along with the cheese once you've reheated the cooked beans.)

    This is a thick, meaty chili; if you'd like it less so, thin it to taste with chicken broth, and decrease the amount of chicken to 1 pound. Or
    leave the meat out altogether and substitute vegetable broth for a vegetarian dish.

    1 pound dried Great Northern beans, rinsed and picked over
    2 pounds skinless, boneless chicken breasts, trimmed of fat
    2 cups chicken broth
    1 tablespoon olive oil
    2 medium onions, peeled and chopped
    4 garlic cloves, peeled and minced
    2 or more jalapeno peppers, seeded and minced
    2 teaspoons ground cumin
    2 teaspoons dry-leaf oregano, crumbled
    1/4 to teaspoon cayenne
    1/4 teaspoon ground cloves
    2 12-ounce bottles beer
    1 or more dashes hot pepper sauce
    8 ounces Monterey Jack cheese, shredded (about 2 cups)
    Salt and freshly ground pepper
    Sliced scallions, chopped cilantro, salsa, and/or sour cream for garnish

    Put the beans in a 4- to 5-quart Dutch oven, add water to cover them by at least 3 inches, and let them soak for at least 4 or as long as
    overnight. (Or boil for 2 minutes, and let it stand, covered, for 1 hour.)

    Rinse and drain the beans, and wipe out the pot.

    Put the chicken and broth in the pot, and bring it just to a boil. Reduce the heat and simmer, covered, just until the chicken is cooked
    through, about 15 minutes. Drain, reserving the broth. When the chicken is cool enough to handle, cut it into -inch cubes.

    Wipe out the pot again, and heat the oil over medium heat. Saute the onion until translucent, about 10 minutes. Stir in the garlic,
    jalapeno, cumin, oregano, cayenne, and cloves, and cook 2 minutes more.

    Add the beans, broth, beer, and hot sauce, and bring it to a boil over high heat. Reduce the heat to low, and simmer, uncovered, until the
    beans are very tender, about 2 hours. Stir occasionally, and add more broth if it gets too dry.

    When the beans are cooked, stir in the chicken and 1 cup of the cheese. Once the cheese has melted, taste for seasoning; add salt, pepper,
    and more cayenne and hot sauce if you like.

    Ladle the chili into bowls, and serve it with scallions, cilantro, salsa, and/or sour cream, and the remaining cheese on the side.

  • Before using beans, wash them in a colander under cold running water, and pick through them to discard any broken beans or pebbles. Though
    it's possible to cook unsoaked beans, they take longer. Soaking and rinsing is also thought to remove some of the sugars that can cause intestinal gas.

    Cooking times for beans vary depending on how old the beans were when they were dried, how long they've been on the shelf, and whether the cooking water is hard or soft.

  • If you overdo the cayenne and hot sauce, cool down the chili by adding rinsed and drained canned Great Northern or cannellini beans.

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