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White Lightning Chili

January 4, 2018

Chili

~ Mary ~

We celebrated New Year’s day with a chili bar and the movie “American Made” a real rip-snorter!  I’ve been making this chili since the ’90’s and everyone who has it would like the recipe. It started as a vegetarian chili – you can see the original that’s pasted in my recipe journal, in the photo below. I believe it originated from one of the Silver Palate cookbooks.

White Lightning Chili
In large soup pot with a little Olive Oil saute:
2 Cups Diced Onion
1 Tbsp Garlic
Add spices and stir to coat evenly:
1 Tbsp Chicken Base – can substitute chicken broth for water below
1⁄2 tsp Ground Cloves
2 Tbsp Cumin
1 Tbsp Oregano
1⁄2 Tsp Red Pepper Flakes
1⁄4 Cup Wondra – or make a dark(er) roux
Be sure to stir until evenly coated.
Add:
5 Cups of water or Chicken Broth if you didn’t have any chicken base
4 Cups Northern Beans
3 Cups Diced Chicken cooked or raw your choice
4 Tbsp Lime Juice
Simmer uncovered until 165°, and it has reached your desired thickness.
Serve in bowls and Sprinkle with:
Chopped Cilantro
Shredded Parmesan Cheese
squirt of fresh lime

White Chili

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