If all goes according to plan, I am spending today baking Christmas cookies with my…
Any Super Bowl hostess worth her weight in salsa knows that the menu for the big game ought to include chili.
At our house, chili starts with this:
It’s got all the spices you need and it makes a great big pot of beefy tomatoey chili. However, when one of your guests has an allergy to tomatoes, you need to take a different approach.
Ruby Tuesday’s White Chicken Chili
6 C. Chicken stock
1 lb. Bag Great northern Beans (soaked in water overnight)
2 medium Spanish Onions, chopped
6 C. diced cooked Chicken
2 Jalapeno peppers, seeded diced
2 diced chili peppers
1 1/2 tsp. Oregano
2 tsp. Cumin
1/2 tsp. Cayenne Pepper
2 Garlic cloves, minced
1 C. Salsa
1 Tbsp. Vegetable oil
Salt to taste
Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa. Sauté pepper, spices, and the remaining onions and garlic in the oil and add to the chili. Simmer for one more hour. Garnish with Sour cream on Monterey Jack Cheese.
It’s wonderful and delicious. And yes, there is salsa which contains tomatoes. However, it’s such a small amount of tomatoes in such a big batch of chili that it’s not enough to bother my friend with the allergy.
Give it a try. And you don’t have to wait for the next Super Bowl, either.