Annapurna is the Hindu goddess of food: The Mother Who Feeds

Annapurna is the Hindu goddess of food: The Mother Who Feeds.
"In this world, apart from our spiritual practice, there is no other place or power that we can rely on." Supreme Master Ching Hai

Saturday, October 22, 2011

The winning Chili recipe!

I blogged in September about my chopping-hot-peppers-raw experience (go here) while making Cuisine at Home's Green Chicken Chili recipe. I took my own advice and roasted the peppers this time, and just took home first place at our winery club's first annual Chili cook-off! That's $50 worth of wine, thank you very much! Due to popular demand, here's the recipe:

Green Chicken Chili 

1 1/2 C dry great Northern beans
4 C chopped tomatillos
4C roasted, seeded, diced Anaheim chilies (about 8 chilies)
2 C each diced onion and roasted, seeded jalapenos (about 5 chilies)
3T minced garlic
1T ground cumin
2 tsp dried oregano
1 tsp ground coriander
4C chicken broth
4C shredded rotisserie chicken
1/4 C masa harina
3T fresh lime juice
Salt and pepper to taste
lime wedges, sour cream, and chopped fresh cilantro

SOAK beans according to package directions; drain, then add to a 5-6 quart slow cooker.
ROAST: chilies on high broil, turning until crispy blackened skins appear. Remove to plastic sack, and sweat on the counter until cool. Remove blistered skins, and seeds. Chop.
ADD: tomatillos, Anaheim chilies, onion, Jalapenos, garlic, cumin, oregano, coriander and broth to the slow cooker. Cook chili on high-heat setting until beans are tender, about 4 1/2-5 1/2 hours. I've found this really depends on how old your beans are, and how they've been stored.
STIR: chicken and masa harina into chili; cook 30 minutes more. Stir in lime juice. Season with salt and pepper.
GARNISH each serving  with lime wedges, sour cream and cilantro.

From Sept 2011 Cuisine at Home

No comments:

Post a Comment