New Recipe Challenge - Week 2 SUCCESS!

As a part of my New Year's Resolutions, I've vowed to try at least one new recipe every week. Last week was BBQ Beef Stir Fry. This week - Simple, Hearty White Chili.

SUCCESS!

It should be noted that whenever I spell success, I spell it in a cheer - S-U-C-C-E-S-S...we are the best! Thank you Reed Jr. High.

I found this recipe on The Pioneer Woman's website. If you have not discovered Ree Drummond's site...check it out. And allow for some time because you will become obsessed.

Before I post the recipe, let me tell you, you need the full 2 hours of cook time for this little jewel. No skimping or you get a few hard beans. But it was soooo good! So good. TV Joe loved it.

And I strongly encourage you to cook your own bird and use the broth for this recipe. It was my first time to cook a chicken whole. It takes about an hour. I could not find a cut up fryer at the market - I think that only takes 30 minutes. I cut up an onion into quarters and threw it in, along with some garlic (4 or 5 cloves) and 2 bay leaves.

I'm going to be honest with you, I have no idea what a bay leaf adds to a recipe. But TV/Chef Joe tells me to add them to everything, so there you go.

The fresh broth made this recipe so rich with flavor. And use some dark meat, okay... You can have a salad tomorrow.

I was super rushed, as usual so I have no pictures. Look at The Pioneer Woman for some really sweet shots. I can't compete with that anyway. This woman is awesome. It makes me want to move to the country and live on a ranch and homeschool my kids. Okay, scratch that. Move to the country as long as there is a decent school district close by. And a Target. And Sephora. Oh nevermind, I'm staying put.

On with the party -

Simple, Hearty White Chili, courtesy of Ree Drummond - thepioneerwoman.com

Prep Time: 25 Minutes

Cook Time: 2 Hours

Difficulty: Easy

Servings: 8

Ingredients

• 1 whole Fryer Chicken, Cut Up (or 3 Cups Cooked Chicken)
• 1 whole Medium Onion, Diced
• 4 cloves Garlic, Minced
• 2 whole Cans Green Chilies, Chopped
• 1 pound Dried Great Northern Beans, Rinsed
• 8 cups Chicken Broth
• 1 whole Jalapeno, Sliced
• 1-½ Tablespoon Ground Cumin
• ½ teaspoons Paprika
• ½ teaspoons Cayenne Pepper
• Salt To Taste
• White Pepper, To Taste
• 1 cup Whole Milk
• 2 Tablespoons Masa (corn Flour) OR Cornmeal
• Grated Monterey Jack, To Taste
• Sour Cream For Garnish
• Cilantro For Garnish
• Guacamole (optional)
• Pico De Gallo (optional)
• Corn Tortillas (warmed)

Preparation Instructions

Cover chicken and cook for 20 to 30 minutes or until done. Remove meat from bones. Set aside.

In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.

Cook for 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken.

When beans are tender, mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.

Add some Monterey Jack cheese to the pot and stir to melt.

Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese—even pico de gallo and guacamole, if you have some on hand. Roll up warm corn tortillas and serve on the side of the bowl.

I can't wait to try my next Pioneer Woman recipe. I might have to run out and buy the cookbook too!