We love beans in our chili and cannot phantom what Southern folk have against them or why the national contests forbid them. My Chicken Chili was voted the best in the 2012 Franklin Chilly Chili Cook-off so must be lots of Michiganians love beans in theirs too. For those who are asking for the recipe, I'm sorry to disappoint. It makes 12 quarts and is very hard to break down into a smaller batch. It took three days to make it because the dry beans need to hydrate overnight and after the chili is prepared, it chills overnight so the ingredients can marry. The technique of seasoning in "dumps" is employed. I season when the chili is made, then re-season the next day when it is reheated and again just before serving. Here's the list of the ingredients that went into my prize-winning pot:
olive oil
chicken parts oven roasted on the bon and with skin only; only the cooked flesh used
black beans, cooked from dry
navy beans, cooked from dry
red, yellow and white onions, diced
canned whole tomatoes with sea salt
canned tomato paste with roasted garlic
minced garlic
minced fresh basil
crushed red pepper flakes
cayenne pepper
cumin
chili powder
ground black pepper
siraccha sauce
pickled chopped jalapeno peppers (Christopher Ranch brand for example)
red, yellow and orange bell peppers, diced
low-sodium chicken base
olive oil
water
sour cream - blended into the pot just before serving
imperative toppings: minced sweet white onion, crumbles of sharp cheddar cheese
Hiç yorum yok:
Yorum Gönder