Dee Dees Chicken Chili With White Beans Recipes

SLOW-COOKER WHITE CHICKEN CHILI

Steps:

• Add the chicken breasts to a slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes and some salt and pepper, then sprinkle over the chicken. Add the beans, celery, garlic, canned chiles, onions, bell peppers and jalapeno. Pour in the chicken broth, put the lid on and cook on low until the beans are cooked, the vegetables are soft and the flavors are combined, about 7 1/2 hours.
• Mix the milk with the masa and add to the slow cooker. Add the frozen corn straight from the freezer and continue to cook until the sauce has thickened, another 30 minutes.
• Remove the chicken to a board and shred using 2 forks. Return to the slow cooker, then add the lime juice, sprinkle over the Monterey Jack cheese and stir to melt.
• To serve: Ladle the chili into bowls and garnish with a dollop of sour cream, extra cheese and cilantro. Roll up warm corn tortillas and serve on the side of the bowl.

WHITE BEAN CHILI

Steps:

• Wash beans, cover with water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock. Bring to a boil. In saucepan, heat butter and saute garlic, onion, and chilies for 5 minutes. Add to bean pot. Add chicken, cumin, oregano, black pepper, white pepper, red pepper, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with corn bread.

CHICKEN CHILI WITH BLACK BEANS

Steps:

• In a Dutch oven, saute the chicken, red peppers and onion in oil until chicken is no longer pink, about 5 minutes . Add the green chiles, garlic, chili powder, cumin and coriander; cook 1 minute longer. Stir in the beans, tomatoes, broth and 1/2 cup water; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often and adding water as necessary.

DEE DEE'S CHICKEN CHILI WITH WHITE BEANS

Steps:

• 1. Combine first 11 ingredients in a heavy 6-quart pot. Bring to a boil, and cook over medium heat until chicken is tender and done. Remove chicken from pot; set aside to cool.
• 2. Add beans, corn and lime juice to pot.
• 3. Once chicken is cool enough to handle (I cut it hot), cut into bite size pieces and return to pot. Simmer over a medium low heat for 30 minutes.
• 4. Spoon into bowls and garnish with cheese, onions, peppers, sour cream...etc Serve with a hot buttered slice of cornbread.

MIMI'S CHOW CHOW - DEE DEE'S

Steps:

• 1. Grind onions, cabbage, peppers, green tomatoes, carrots, celery and jalapeno in a food grinder or blender.
• 2. Place chopped vegetables in a large pot with salt and let set 4 hours.
• 3. Drain well! Press as much liquid out of vegetables as you can.
• 4. In a large kettle, bring sugar, vinegar, celery seed, mustard seed and turmeric to a boil; add vegetable to this mixture and bring back to a boil, reduce heat and simmer for 10 minutes. Remove from heat.
• 5. With slotted spoon, pack sterilzed jars; cover with pickling liquid leaving 1/4-inch headspace. With a clean wet cloth, wipe jar rims. Place flat lids on jars and close with screw band rings, tightly.
• 6. Process in a boiling water bath for 10 minutes.
• 7. Remove jars to a rack to cool completely. As they cool the lid will make a popping sound indicating the lid has sealed. The center of the lids should be indented. IF any lid does not seal, store in fridge and use.

GROUND BEEF CHILI WITH BEANS

Steps:

• Pour tomatoes into a large stockpot over medium heat.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
• Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
• Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
• Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
• Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.

"DEE DEE'S HOME RUN CHICKEN"- POLLO GUISADO

Steps:

• In a Dutch oven, heat the vegetable oil and sugar over medium-high heat. Add the sazon seasoning and the bouillon and cook until the sugar lightly browns. Add the chicken and let it fry, stirring it around to get all the sides browned, about 10 to 15 minutes. Stir in the tomato paste, cumin and chili powder. Add water to just cover the top of the chicken. Let the water come to a boil and stir to make sure the tomato paste is combined. Taste the water for salt*. Cook the chicken stirring occasionally, until tender, about 45 to 60 minutes. Remove the chicken to a serving platter and coat with the cooking sauce from the pan. Serve with Habichuela.
• In a medium saucepan over medium heat, add the oil and bacon. Stir in the garlic, bell pepper, squash, tomato paste, bouillon cube, and water. Bring to a boil, then reduce the heat, cover with a lid and simmer for about 10 minutes. Add the beans and simmer for another 10 minutes. Serve over white rice, garnished with cilantro.
• In a medium pot, bring the water to a boil over high heat and add the oil and salt. Stir in the rice, cover with a lid and let cook over medium-low heat for about 20 minutes. Lower the heat for the last 5 minutes. The rice should be soft and fluffy.

WHITE BEAN CHICKEN CHILI

Steps:

• Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker., In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture., Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

WHITE BEAN CHILI

Steps:

• Heat oil in a 5-quart stockpot over medium heat; cook and stir onion and garlic until tender, about 5 minutes.
• Stir great Northern beans, chicken broth, chicken, green chile peppers, cumin, chili powder, cayenne pepper, oregano, and cloves into the stockpot. Bring to a boil; reduce heat to low and simmer until flavors combine, about 1 hour.

WHITE CHICKEN CHILI FROM DRIED BEANS

Steps:

• Place a whole chicken in the Instant Pot with 1.5 cups filtered water on high pressure for 45 minutes. (You can also cook it in a Crock Pot on low for 8 hours or high for 4 hours.)
• Meanwhile, get one pound of dried and rinsed great Northern beans going in a large stockpot with a half gallon of bone broth. Allow them to simmer for 2-3 hours, or until they are almost soft.
• Pull the chicken out of the pressure cooker, or slow cooker, and pick all the meat from the bones. Roughly chop it.
• Once the beans are almost done, but not mushy, add the chicken, diced peppers, minced garlic, chopped onion and sweet corn to the pot.
• Add two tablespoons salt and freshly ground black pepper.
• Allow it to simmer for another 30 minutes to an hour.
• Once the soup is about 5-10 minutes out from being served, add the chopped fresh cilantro and lime juice.
• Add more salt to taste. (We ended up using 3 tablespoons total).
• Serve warm with a dollop of sour cream, shredded cheddar cheese and a big old slice of Cast Iron Einkorn Cornbread.

CHIPOTLE CHICKEN CHILI

Steps:

• Heat olive oil in a large pot over medium heat then add the onions and garlic. Cook for a few minutes until onions soften. Add the chicken and cook until lightly browned. Add 3/4 of the beer, reserving the rest, then cook for a couple of minutes to reduce. Add the tomatoes, chipotles, beans, chili powder, cumin and salt. Stir to combine, then cover the pot and cook for 1 hour. Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook for 10 more minutes or until thick. Serve with sour cream, cheese, cilantro, and another squeeze of lime!