A classic recipe from the 1980's inspired by a classic Texas store! Both chili and store are favorites of mine for decades. I have a soft spot for Neiman Marcus, as I bought my wedding dress (in the evening dress section of the store) at a super price. It was the very first dress I tried on and like my husband, it was love at first sight. It was the only one in stock and had a tiny stain near the hem - so they did a deep discount (without me even asking), when they learned it was for my wedding! They even delivered it, and I believe they found a new one, as it had NO stain! Years later, Katie Couric wore a nearly identical version, designed by Carmen Marc Valvo, as well.
Ingredients
1 package dried white Navy beans or Great Northern beans
1 & 1/2 quarts chicken stock
3 cloves garlic, chopped fine
1 large or 2 small red bell peppers, diced
1/2 cup jalapeño peppers from jar or can, chopped
4 boneless, skinless chicken breasts, cooked and diced
2 stalks celery, chopped
2 onions, chopped
1 tbsp olive oil
2 tsp each of: cumin, oregano, coriander
1/2 tsp cayenne pepper
salt and pepper to taste
tortilla chips or flour tortillas / corn tortillas / cornbread
shredded Monterey Jack cheese
chopped cilantro or green pepper tops for garnish
Yield: 6-8 servings
Tips: Some people like their chili with rice - I just don't. I do like to tear up flour tortillas into it - except now I'm gluten-free and just have to make do with corn tortillas or cornbread.
1 package dried white Navy beans or Great Northern beans
1 & 1/2 quarts chicken stock
3 cloves garlic, chopped fine
1 large or 2 small red bell peppers, diced
1/2 cup jalapeño peppers from jar or can, chopped
4 boneless, skinless chicken breasts, cooked and diced
2 stalks celery, chopped
2 onions, chopped
1 tbsp olive oil
2 tsp each of: cumin, oregano, coriander
1/2 tsp cayenne pepper
salt and pepper to taste
tortilla chips or flour tortillas / corn tortillas / cornbread
shredded Monterey Jack cheese
chopped cilantro or green pepper tops for garnish
Yield: 6-8 servings
Tips: Some people like their chili with rice - I just don't. I do like to tear up flour tortillas into it - except now I'm gluten-free and just have to make do with corn tortillas or cornbread.
Steps
- Place beans in a large pot with enough water to cover them. Bring to a boil, then let sit for an hour. Drain and pour in fresh water. Soak beans overnight in water. Drain and rinse before using. (You can skip this step, but your gut will be happier with this "less gas" version.)
- Place chicken stock, beans, salt and garlic in a large pot. Bring to a boil. Reduce heat, cover and simmer 1 and 1/2 hours or until beans are very tender, adding more chicken stock, if necessary.
- Lightly saute' on medium heat: onions, celery, and red pepper until tender - about 5 minutes. Add the chopped chiles, seasonings and garlic, then cook about 5 - 10 minutes more on low heat, being careful not to burn.
- Add the onion mixture and cooked chicken to the beans and cook together for about 10 to 15 minutes.
- Serve chili sprinkled with grated cheese and crushed tortilla chips; garnish with cilantro, if you like. (You can also serve with tortillas or cornbread. I'm a chile and cornbread girl.)