Friday, January 28, 2011
My husband & I took one bite of this, looked at each other and instantly knew this was a keeper. I really love those moments, when no words are spoken but looks say it all & it's part of why I love cooking so much. When I was a kid, my mom made her famous Hog Heaven Chili all the time & it was the best stuff in the world. I can remember gathering around the stove while it was simmering to catch a sniff of all the yummy ingredients coming together in her soup pot. And this reminded me a lot of her recipe but in Ghost form. I love that there's chicken in there but you could add sausage to this, green chilies (ya'll know I can't eat chilies unless they are in powdered form so that's why they were left out but please feel free to add a small can, if you like). I love both sweet & smoked paprika, they both have a lot of that great smoky flavor you would find in green chili or a jalapeño but none of the heat, so great substitution for anyone who can't eat chilies like me. I know ya'll will love this recipe, cause we fought over who got to eat the last of this & I WON!!!
1 lb chicken thighs, diced (breasts are fine too)
1 yellow onion, chopped
2-3 cloves garlic, grated
2 tablespoon butter
1 tablespoon olive oil
2 (15.5 oz) cans great northern beans (w/juice)
1 (14.5 oz) can unsalted chicken stock
Salt & Pepper to taste (suggestion 1 teaspoon Salt & 1/2 teaspoon white pepper)
1 (4oz) can green chilies (added 11/27/11)
1/4 tsp cayenne pepper (added 11/27/11)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon mexican oregano, dried
1/2 teaspoon smoked paprika
1/2 cup sour cream
½ cup milk
Garnish with avocado, cheese, paprika
In a dutch oven over med high heat, place oil & butter, allowing to melt.
Saute onion, and garlic until browned. Then add chicken (mine had already been cooked so I was warming it up, makes it much easier) if yours has not been cooked add it first & brown it. Add beans, broth, chilies, and seasoning. Bring to a boil. Reduce heat and simmer uncovered for at least an 1 hour, of course the longer the better. Remove from heat and stir in sour cream and milk.
Inspired by: http://thepioneerwoman.com/tasty-kitchen/recipes/soups/ghost-chili/