| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 1/2 |
c |
Onion; chopped |
| 3 |
|
Cloves garlic; finely chopped |
| 2 |
ts |
Dried oregano |
| 1 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Powdered ginger |
| 1 1/2 |
c |
Chicken broth |
| 1/2 |
c |
Dry white wine |
| 1 |
|
Bay leaf; broken in half |
| 2 |
c |
Chicken; shredded, cooked |
| 2 |
c |
White beans; cooked and drained |
| 2 |
|
Jalapeno peppers; minced |
| 1 1/2 |
c |
Monterey jack cheese; grated |
| 1/2 |
ts |
Black pepper; coarsely ground |
|
|
Salt |
INSTRUCTIONS
1.Heat the olive oil in a large skillet or saucepan. Add the onion and
saute over medium heat until softened and lightly browned, 5 to 8 minutes.
Add the garlic, oregano, cumin, and ginger and cook, stirring, for 1
minute. Add the broth, wine, and bay leaf. Cook uncovered over medium-high
heat until somewhat reduced, 5 to 8 minutes.
2.Add the chicken, beans, and jalapenos. Simmer uncovered for 10 minutes,
stirring occasionally. Using the back of a spoon, mash about one-quarter of
the beans to thicken the sauce. (Can be made 2 days ahead and refrigerated,
or frozen. Reheat gently before finishing.)
3.Over low heat, add the cheese one handful at a time, stirring until
melted. Add the pepper and taste for salt, adding some if necessary.
4.Remove the pieces of bay leaf. Serve the chili topped with some or all of
the garnishes.
Suggested Wine: Good, strong beer. Serving Ideas
: Garnish, serve with crusty bread and a salad.
NOTES : Garnishes: diced tomatoes, chopped scallions, sliced black olives,
shredded cheese, or wrap up in warm tortillas.
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