Chili Blanco I

  1. 2 teaspoons ground cumin
    1 teaspoon dried oregano
    1 teaspoon dried cilantro
    1/8 teaspoon cayenne pepper
    1 tablespoon olive oil
    4 boneless, skinless chicken breasts halves, cubed
    1 medium onion, chopped
  2. 6 garlic cloves, finely minced
    2 1/2 cups chicken broth
    1 (7-ounce) can chopped green chilies
    1 (15-ounce) can white beans, rinsed and drained
    3 green onions, sliced for accompaniment
    1/2 cup shredded Monterey jack cheese for accompaniment
  1. In small bowl combine cumin, oregano, cilantro and cayenne. Set aside.
  2. Heat oil in a Dutch oven or large cooking pot over medium-high heat; add chicken and saute until golden, stirring occasionally, about 5 minutes.
  3. Add onion and garlic; saute until onion has softened, about 3 minutes.
  4. Add spice mixture and cook for 30 seconds, stirring constantly. Stir in chicken broth and green chilies. Simmer for 20 minutes.
  5. Stir in beans and simmer for about 5 more minutes.
  6. Ladle chili into bowls and top with cheese and green onions.
  7. Makes 4 to 6 servings.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases