Today’s tailgating recipe is courtesy of Singer/Songwriter Corey Koehler of course modified with Lusty Monk Mustard

Before you get to involved cooking grab some free tunes from Corey

White Chili with Chicken white chilli1

1 lb. dry white beans (large size beans) [do it right. Get dry beans and soak them overnight, no canned crap]
6 cups chicken broth, or vegetable broth or may use 3 cups of each)
2 teaspoons ground cumin
2 teaspoons dried oregano leaves
1 teaspoon cayenne (red) pepper
2 tablespoon Lusty Monk Burn in Hell mustard
2 large onions – diced
5 gloves of garlic – minced
2 cans diced green chilies (4.5 oz size)
1 8 oz pkg mushrooms (sliced) or may use 4 cups cooked chicken (diced) [I just use both]
1 cup sour cream
3 cups (12 oz) shredded Monterey Jack cheese
3 cups (12 oz) shredded cheddar cheese

Directions:
Soak beans overnight in water. Drain and rinse well in morning. Simmer beans in browth (covered ot) for 2 hours or until soft. Do not drain. Saute’ onions, garlic, and chilies and add to beans along with spices, mushrooms/chicken. Simmer 30 minutes. Add sour cream and cheese. Stir well and serve!
** Vegetarian: Vegetable broth and mushrooms
For the record, it always tastes better the next day. So if you will be showing off your cooking skills, cook it a day early so it can get some fridge time.

Advertisements