White Chili

Soak one pound of Northern beans overnight.  Rinse, drain, put in large stockpot with seven cups of chicken stock.  Of course, I think it should be homemade chicken stock that you had in the fridge, but probably that stuff in the cardboard can thing is fine.  I mean, I see them using that on Food Network, so it's probably really fine.  It's just not a big deal to make your own, and it's better, so why didn't you?

Anyway, turn the heat to high and bring those beans up to a boil in the chicken stock.  Throw in some Celery flakes, salt and whatever kind of pepper you like.  I go with a mix of white pepper and cayenne.  We like spicy around here.  Bring it up to a boil and then reduce heat to simmer, cover and let it go for three hours or so.

Sometime during that three hours, get out a saute pan and put a couple of tablespoons of vegetable oil in it. Heat it to medium-low while you mince four or five cloves of garlic and dice an onion.  Toss them in the oil and turn to coat.  Shuck the kernals off of four ears of corn and toss them in with the onions and garlic.  The idea here is to bring out the natural sugars of the onion and the corn, so cook it low and slow for half an hour or so.  Open two small cans of green chilis and add them to the corn mixture.  I like to add cumin, dried oregano and dried cilantro, too.  If you want to use fresh herbs, wait until later to throw them in.  They tend to lose their zip if you cook them too long.

When the onions are beginning to soften, but before they begin to turn golden, remove this mixture from the heat.  Put a lid on it and let it set.  The corn will continue to cook a little bit -- and, don't forget, this is going to cook even more in the chili.  Mushy corn is yucky, so don't overdo it right now.

When the beans are nice and soft -- with maybe just a little bite (remember, they're still going to cook another hour or so -- add the corn mixture to the beans.  Add more broth if you like your chili soupier.  Heat on medium for 30-45 minutes.

Finally, chop up about three pounds of chicken meat.  Remember how you made chicken stock to use in this recipe?  Well, this is the perfect opportunity to utilize that chicken meat.  If you didn't make chicken stock (or if you've already done something wonderful with your chicken meat like King Ranch Chicken or chicken salad or burritos), quickly grill up a few pieces of chicken.  Boneless, skinless breasts are, of course, the easiest.  One big, whole breast is good.  Add a couple of thighs, though.  The dark meat has a slightly different flavor and will add to the richness of the dish.  Cut the chicken into bite-sized chunks and toss it in the chili, along with all the juice that escapes when you slice it.  Heat through, about 15 minutes.

I like to toss a cup or two of grated Monterey Jack cheese in, making the chili a little creamier.  Up to that point, this is a really heart-healthy, low-cal dish.  If you want to keep it that way, serve the cheese on the side, along with sour cream, salsa and sliced avacado.

On the side?  Chili-Cheese Cornbread:  Preheat the oven.  Put your cast-iron skillet with a stick of butter in it in the oven.  Take two boxes of Jiffy Corn Muffin mix, prepared according to the instructions EXCEPT use vanilla ice cream in place of the milk.  Add two small cans of chilis and two cups of Colby-Jack cheese.  When the oven is heated, pull out the skillet, pour the cornbread mix into it and cook according to the directions on the box.  A little sweet, a little kick.  Perfect!