That's a wonderful looking recipe. And again, in the interest of cultural diversity, though I'm not sure the recipe I'm posting has anything to do with culture, but rather just another great tasting chili variety, and specifically for G.C., I give you my own White Chili Recipe. People have given me high marks for this one.
2009 United Way Chili Cook-off, 1rst-place Prize-Winning Recipe, White Chili Category Bob Flowers White Chili
In past years, I made this same basic recipe, but with chicken or pork as the meat, and with more potent hot peppers. So this year, I tweaked the herbs and spices, changed to ground beef, and reduced the heat. Everyone who has tried this recipe has fallen in love with it. Its not as pretty as red chili, but it sure does taste great. Try this recipe on a cool fall night. Itll warm you to your toes.
Ingredients:
* 24 oz. (3 cups) Great Northern Beans, cooked
* 24 oz. Pinto Beans, cooked
* ½ cup Salsa Verde (available in most grocery stores)
* 1 large white onion, diced
* ½ cup chopped green onion
* 1 tbs. Sriracha brand Pepper Sauce
* 2 tbs. Coriander, ground
* 1 tbs. Cumin, ground
* 2 stalks Celery, sliced with leaves
* 1 ½ lb. Ground Beef (80/20 grind)
* 2 tsp. Kosher Salt, or 1 ½ tsp. table salt
* 3 tbs. fresh Cilantro, chopped
* 2, one-inch Serrano Chile Peppers, minced
* ½ tsp. white pepper, ground (or you can use black pepper)
* 2 cups heavy cream (1 pint)
* ½ cup Masa Harina (can be found next to the corn meal at
your grocers)
* 3 tbs. cooking oil
Heat the oil in a large pan. Add the diced onion. Sauté over medium heat while stirring until the onion begins to soften (about 2 minutes). Add the ground beef and flatten out. Let cook for about 5 minutes and then break it up. Stir and cook until the meat has lightly browned. Add the remaining ingredients, except for the Masa Harina, and reduce heat to a simmer. Cover and cook for two hours, stirring every twenty minutes or so to prevent the chili from sticking. Taste the chili and correct the seasoning to your taste (add more salt if needed).
Place the Masa Harina into an eight ounce cup along with just enough water to form a thick paste. Stir with a fork until all the lumps are removed. Slowly stir in two tbs. more water. This is called slurry. Stir the Masa Harina slurry into the chili, and again cover. Let it all cook over low heat for an additional ten minutes. Stir and test to see if the chili is thick enough for you. If so, then you are ready to serve up a bowl- full or two to your family. But remember, like all great chili, this is even better the next day. So if you can, cool it in an ice bath and place in the refrigerator for tomorrows dinner. Serve it with some good cornbread, or nachos.
I wrote this up for our Tribal Newspaper, and so that I could share it with others.
Now we have two of many great chili recipes from DC members. We want more!
Seeeeeeya; Chief Longwind of the North
