When it’s chilly outside, serve chili inside.
It’s a family-style, easy-to-reheat supper, lunch or dinner and a superb after-school snack if dinner is much later in the day. It even packs up well to take to the office to reheat. Chili freezes well, too. Definitely a potluck take-along that will be appreciated. You can never make too much.
White chili is simply superb with white tomato bisque and Caesar salad.
Sauté 2 cups of ground chicken. Do not brown.
Sweat 2 cups of finely chopped white onions on top of the ground chicken. Add a whole large clove of garlic.
Mash the garlic when it is fork soft. Now is the time to add white chili powder. It is important to add the chili powder to the onions at this stage because a needed chemical reaction takes place.
In regular red kidney bean chili, I use two tablespoons of chili powder, but be careful because the white chili powder is hotter than red powder. Salt and white pepper.
When the onions are translucent, add six tins of white kidney beans. Do not rinse. They are chock full of all sorts of wonderful dietary properties.
Add two large tins or bottles of chopped white (ideally beefsteak) tomatoes, including the liquid.
Cover and let simmer on medium low heat for about a half hour, stirring occasionally.
Then remove from the heat source and let stand, covered, on the stove top for a couple of hours. The chili will naturally thicken and congeal. It’s wonderful served fresh but is beyond fabulous the following day.
Chili freezes well, so make lots. Served with a bowl of homemade soup and a crusty baguette, grilled, roasted or toasted, this is easy gourmet, whole and wholesome.
With the cold weather about to show itself, teens and adults will appreciate it.
The working title for Carolyne’s Gourmet Recipes cookbook is From Lady Ralston’s Kitchen: A Canadian Contessa Cooks. This kitchen-friendly doyenne has been honoured and referred to as the grande dame of executive real estate in her market area during her 35-year career. She taught gourmet cooking in the mid-70s and wrote a weekly newspaper cooking column, long before gourmet was popular as it is today. Her ebook, Gourmet Cooking – at Home with Carolyne is available here for $5.99 US. Email Carolyne. Scroll down to the comments at each recipe column. Carolyne often adds complimentary “From Lady Ralston’s Kitchen” additional recipes in the Recipes for Realtors Comments section at REM.
