| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Great northern beans |
|
|
drained |
| 2 |
lb |
Chicken, I used boneless |
|
|
skinless breasts |
| 2 |
|
Onions, finely chopped |
| 4 |
|
Cloves garlic |
| 6 |
c |
Chicken stock |
| 2 |
|
4-oz mild green chilis |
| 3 |
T |
Cornstarh, dissolved in |
|
|
water |
| 2 |
t |
Cumin, about |
| 1 1/2 |
t |
Oregano, or so |
| 1/2 |
t |
Horseradish powder |
|
|
approximately |
| 1/4 |
t |
Japaleno powder |
| 1 |
t |
White pepper |
| 1/2 |
t |
Cayenne pepper, or so |
| 2 |
t |
Salt |
| 3 |
c |
Shreaded montery jack cheese |
| 1 |
c |
Sour cream |
INSTRUCTIONS
I Won!!! Last night, our church had a chili cookoff. Don and I both
entered a pot of chili, but in different categories. There were thirty
crockpots of chili in the gym (and we're in the middle of a winter
warm spell, with temps reaching the lower seventies Fahrenheit all
weekend). Don made "nuclear chili," which was competing for the
hottest chili. He wanted to make it hot as possible while still being
edible and with a taste instead of a burn sensation. I have no idea
what he spiced it up with, but I saw the red peppers (with different
heat units) sitting out as well as the japaleno powder. He came in
second ~ beaten by a chili named "hearts of fire." The funny thing was
people who would take a bite of his chili and say that it wasn't hot,
and then in the next breath be reaching furiously for a glass of water
(it was one of those things that got you from behind). I entered
"Martian chili" in the most original category. Thanks to all of you
who sent recipes. I finally started with on from Rod Grant and
modified as I went along. It was named after the pale green color it
was - with the small darker chunks of chopped green chili peppers. No
one was more shocked than I was when my chili was named the winner. My
first cooking contest ever! Don't think I'll be making a pot next year
as it will be hard to top. So, here's the winning "recipe:" Cook the
chicken in about 7 cups of water (so you'll have stock later). I
seasoned my water with onions (I used dehydrated), a couple of
carrots, salt, pepper, ground celery seeds and a sprinkle of ground
bay leaves. Cool chicken and dice - strain broth for later use. Saute
onions in olive oil, then add garlic. When onion is tender, add
chicken stock, beans and chilis. Start experimenting with the spices
now. I've listed the approximate measures of what I used. Finally, it
was a bit thin, so I added the cornstarch to help it thicken up. It
simmered for a couple of hours on low. About 20 minutes before
serving, I added the cheese and the sour cream right into the mixture,
stirring well. The chili was a pretty pale green. Posted to FOODWINE
Digest 02 Feb 97 by Judy Miller <ISTS009@UABDPO.DPO.UAB.EDU> on Feb 3,
1997.
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