Timothys White Chili Food

WHITE CHICKEN CHILI

Steps:

• Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
• Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
• After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

TIMOTHY'S WHITE CHILI

Steps:

• Combine beans, broth, garlic, and half the onions in a large soup pot.
• Bring to a boil. Reduce heat, simmer until beans are soft (2 hours or more), adding more broth if necessary.
• In a skillet, saute remaining onions in oil until tender. Add chiles and seasonings; mix thoroughly. Add to bean mixture. Add chicken and simmer 1 hour.
• Serve topped with grated Monterey Jack cheese, salsa, and sour cream. I also like to serve tortilla chips on the side.

WHITE CHILI SURPRISE

Steps:

• If using dry beans, pick over the beans and rinse them. Cover beans with water by at least 3 inches and soak the beans for 24 hours. Change the water 1 time about 12 hours after the soaking process starts.
• Remove fat and tendons from the chicken and place the chicken breast in a container that can be covered. Zest 1 of the limes and sprinkle the lime zest over the chicken breast. Using a lemon reamer, juice all 3 limes and pour the juice over the chicken breast. Pour the tequila over the chicken and add 1 teaspoon cumin and 1 teaspoon cayenne pepper. Sprinkle red pepper flakes over the chicken and marinate for 3 hours.
• Heat olive oil in stock pot and add onion and saute for about 10 minutes until translucent. Add the garlic, green chilis, cumin, cayene pepper, and cloves and saute for 10 minutes.
• Add beans and chicken stock and bring to a boil. Reduce the heat and simmer until the beans are tender, about 2 hours. (If using canned beans, complete step 5 below and then add the cooked chicken and reduce simmering time.)
• Heat grill after the chili has simmered for about 2 hours. Grill the chicken breast for 5 minutes and pour remaining marinade over the chicken breast on the grill. Turn the chicken breast and grill the second side for 4 minutes. Remove the chicken breast from the grill and cut into small cubes.
• Add the cubed chicken and 1 cup of cheese to the chili and stir until the cheese melts.
• Ladle into bowls and serve with remaining cheese, chopped green onions, and sour cream. Salt to taste.

TIMOTHY'S WHITE CHILI

Steps:

• 1. Combine beans, broth, garlic and 1/2 of the onions in a large pot. Bring to a boil. Reduce heat, simmer until beans are soft (3 or more hours). Add more broth is needed. 2. In a heavy skillet, sauté remaining onions in oil until tender. Add chilis and seasoning; mix thoroughly. Add to bean mixture. 3. Add chicken to bean mixture; simmer 1 hour. 4. Serve with grated cheese, salsa and sour cream on top.