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.
1 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. |
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