Monday, November 27, 2006

Got Holiday Leftovers?

Here...Try This...

When you finally get tired of eating leftover Ham and Turkey sandwiches this week and next month after your Christmas celebrations, you should consider making some White Chili like I'm making this morning. All you need is:

1/2 large Onion, diced how you like it
5 cloves of Garlic, diced fine
1 carrot, sliced & diced
3 tbsp olive oil

2 cans chicken stock
1 can beef stock

2 19 oz cans white Cannellini Beans
1 pound of diced ham, turkey, or chicken (whatever you got left over...)

1 4.5 oz can of Old El Paso diced Green Chili Peppers

Put your olive oil in a large deep pot over medium heat, then add your onions and cook them until they are clear, adding your carrots about half way through the process and your diced garlic a few minutes later.

Doesn't that smell good?

Now dump in one can of chicken stock and cook a little longer, then add the beans, chicken/pork/turkey meat, the rest of the stock, and the peppers, bring everything to a nice simmer, and cover it all up with the lid to your pot.

Now step away from the stove, stopping back by every half hour to check and adjust the heat.

Cook it until you can't stand it any more or it's done or you're hungry, then ladle a few big globs into your bowl and EAT!

(I'll be dining on my White Chili later this afternoon after putting in another four hours working on the set at the Ritz Theater.)


After you've cooked everything down real good, do this:

Add another whole can of beans.

Now you have a nice mild soup.

Do You Really Want White Chili?

...then add 1 tsp cayenne pepper, 2 tsp chili powder, 2 tbsp Chrystal Hot Sauce, and 1 tsp Cumin.

Cook everything another half hour or so, then put a couple of rolls of your toilet paper into the freezer...

E N J O Y...

EVEN MORE got to have cornbread with your chili:

Toss 1/2 cup of plain flour in a mixing bowl along with about 1/2 cup of plain corn meal, add a teaspoon of salt, a teaspoon of baking powder and baking soda, a pinch of sugar, two well beaten eggs, two tablespoons of vegetable oil, a handfull of diced sweet onions, a half can of creamed corn, and enough whole milk to make a nice smooth batter (between a one-third and one-half cup.)

Stir, stir, stir...

Now melt a 1/4 stick of butter in a 6-1/4" cast iron skillet in a 425 degree oven, pour your batter into the skillet, cook it for twenty to twenty five minutes, chow down on the results, and call me when you wake up from your nap...

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