White Chili Today

Almost balmy here in the
fly over zone--47 degrees F
and the snow is melting.

The gorgeous pheasant returned briefly and we were lucky enough to get a snapshot of him on the fence. Should I go to the wild bird food store and lure him with something to eat? Or should we let nature take its course? Please advise. Mr. Pheasant has been living off and on in the Colorado blue spruce, which offers excellent cover.

Continuing with meals made with dried peas and beans, here is one more delight based on "cucina povera" or a poor person's food--consisting of beans, bread, and olive oil. Cucina Povera was quite fashionable for a while in very upscale restaurants on both coasts. Some health spas picked up the trend as well. It remains popular with every home cook--inexpensive hearty fare that can be prepared in quantity and well ahead of service.

White Chili 2010

Optional suggestion: cook the pre-soaked white beans in a light chicken broth -- if you use canned broth, dilute 1 can broth with 1 can water. Taste for salt--you may not need to add any to the cooking liquid if the broth or stock is salted.

Add the following to the cooking pot:

3-4 bay leaves (which you will remember to remove before puree)
1 large white onion, chopped (colored onions will darken this dish)
4-6 cloves garlic, peeled and chopped
1 - 2 teaspoons ground white pepper

Simmer an hour or until beans are tender to bite.

Seasonings are slightly different with White Chili. Retaining the pale color is the most interesting goal, particularly if you are serving white chili with red or black chili on your brunch or buffet table. Black bean or red bean dishes use red chilis or red powders. White uses green chili, fresh, roasted, or powdered in combination.

Off heat, puree about half the cooked beans with your hand blender (or in the food processor). Return to pot, add the following seasonings, and simmer 15 minutes more:

4 ounce can chopped green chilis plus their juice if you like, or rinse them in cold water if you don't like the canned liquid taste. If you prefer hotter chili, use two 4- oz cans. Taste as you go along. You can't take it back!

OR 2 fresh jalapeno or serrano peppers may be used if available. Split, seed, and chop (with your disposable gloves ON)

OR use 1 - 2 tablespoons Chimayo green chili powder (from New Mexico) if you have it. This is my favorite, and it lends a very unique taste. Start with 1 tablespoon per pound of dried beans.

1 tablespoon ground cumin

1 tablespoon dry oregano leaves, rubbed between the palms of your hand
(or 1-2 teaspoons from the spice bottle if you don't have dried from the garden)

2 teaspoons bottled liquid smoke

1/8 teaspoon cayenne or crushed pequin (used on pizzas) may added for more heat without coloring the beans too much.

After simmering ten minutes, taste for salt. Add it here if needed. Salt will marry the flavors and give a more rounded depth of flavor. Don't leave it out all together unless absolutely necessary.

The traditional "meat" for White Chili is chicken breast. I prefer sauteeing the chicken separately in half olive oil and half butter, with a teaspoon of cumin and a teaspoon of green chili powder mixed in the hot oil and butter before adding the breasts. Depending of size, the breasts should saute about 8 minutes on a side. Do not overcook. Feel free to use grocery store spit roasted chicken if you are short of time. Do not cook the chicken with the beans or they will be severely overcooked. One average breast usually feeds two people.

Serve your chili in warmed bowls with any or all of the following sides:

Slice chicken, of course
Diced raw onion
Sliced scallions or chives
Chopped cilantro
Grated jack cheese
Cubes of tofu (plain or sauteed like the chicken breasts)
Wedges of lime to squeeze overall

Happy Eating!

KGC