Рецепт White Bean Chili Smackdown
Can I see a show of hands of how many of you watch “Giada At Home” on Food Network??? … Ok, good…a few. For those of you who don’t, the show features Giada creating perfect meals for her perfect husband and perfect friends, served on perfect plates, in her perfect ocean view kitchen, in her perfect house that sits on the perfect California beach…oh, and while perfectly dressed.
Well, just be forewarned that the next time you tune it, don’t be surprised if you see our very own Buffalo Dick cooking in that perfect kitchen instead of Giada. I’m just sayin…It could happen! You’ve got to admit, it does have a ring to it “Buffalo Dick at Home” And Buff, I hope you put your foot down if the producers try to make you show cleavage.
Well it appears that we have a White Bean Chili Smack down.
This is what makes food blogging so fun, a little bit of friendly competition. So in my best Michael Buffer voice: Are you ready to RUMBLE???
A couple of weeks ago I unwittingly posted a White Bean Chili recipe that I watched Giada make on her “Giada at Home” Food Network program. Delicious, so I quickly blogged, and confidently exclaimed that it was the best White Bean Chili EVER. You can review that post by clicking HERE.
Move over Giada, here we go:
Gather ingredients.
These cumin seeds smelled sooooo good while toasting. We’ll add about 2 Tablespoons of these towards the end. After lightly toasting, Buff said to grind them, but in my excitement I forgot to do that.
Beautiful bell peppers.
Chop and brown chicken breasts and Italian Sausage separately. Remove to a plate.
Finely chop jalapeno (seeds and veins removed), sweet onion and bell peppers. I sautéed these in the same pan that I browned the meats. Deglaze the pan first with a bit of chicken broth to scrape up all those delicious browned meat bits sticking to the bottom. Buff said that you can also add some chopped celery. Didn’t have any, so didn’t.
I used fresh frozen Colorado sweet corn that I froze in September. It’s so delicious.
Return meat and add remaining ingredients (except Alfredo Sauce, Jalapeno Pepper and cumin seed) to the Dutch oven and let simmer for about 30 minutes.
About 5 minutes before serving add the toasted cumin seeds, Garlic Alfredo Sauce and the Jalapeno Salsa. This is where I became scared…very scared. I have never used Jalapeno Salsa before and wanted to make sure I didn’t add too much heat. This really ended up to be a great flavor addition to this Chili. I probably used 1/2 of the can.
Voila! Delicious. I love the flavor that the sliced black olives added to this soup. And of course that cheese! Yum.
Here’s Buff’s unabridged recipe:
- 1. 3 Lbs. boneless skinless chicken breasts, seasoned with light salt and white pepper, cooked and cubed
- 2. 2 15oz. cans of low sodium chicken broth
- 3. 1 lb. of sweet Italian sausage, crumbled and browned.
- 4. 1 yellow, 1 green bell pepper chopped
- 5. 6-7 Jalapeno peppers , seeded and chopped finely
- 6. 1 jar of Great Northern white beans- around 30 oz, rinsed and drained
- 7. 1 large onion, chopped
- 8. 2 teaspoons of white pepper, 1 teaspoon crushed garlic, 2 teaspoons of Mexican Oregano
- 9. 1 15oz can of sweet corn- crisp, and drained
- Simmer all ingredients until veggies are soft, but not mushy
- Add 1 to 1-1/2 jars of garlic Alfredo sauce , stir in slowly until incorporated into liquid
- Add ground hot Jalapeno salsa (La Victoria) to taste
Garnish when served in bowls with grated Parmesan and Romano cheese, and sliced black olives.
So Buff, thanks for the inspiration to try another White Bean Chili Recipe. Can’t wait to serve it to friends and family, my popularity will sky-rocket! I’m sending you the “My Year On The Grill Inspirational I Can Cook That Award”