When it's cold outside, we not only can't resist soups, but soup in the form of chili just has to be at the top of the list. It's this year's first real winter weather today in Arkansas--just a little sleet and snow, not too severe, but the city closed schools, etc. So technically, it's a snow day. Yay!
This recipe comes by way of my friend, Cheerful Chirpy Cheryl, who got it from her cousin. I'd been looking for a tasty white chili recipe to serve for an upcoming special occasion, and by George!, (or by Michael!), I do think this is a winner! It makes a TON, and could certainly be shared with others or frozen to eat later. I think a batch of cornbread would be the perfect addition.
On researching the restaurant noted in the title, it's a pretty interesting history of changing hands over many years. Nothing like local flavor, yes? Around here, local restaurants are biting the dust in our present economy. Read about St. Michael's Alley Coffehouse in Tulsa.
*Notes: If you take note of the ingredients list, you'll see right away this is a very spicy chili. Here are the changes I made: used 4 chicken breasts instead of 6, reduced the cayenne pepper to 1/2 teaspoon, used 4 cans of beans instead of 6, used 2 14-ounce cans of diced tomatoes, and roasted my jalapenos.
St. Michael's Alley White Chili
2 lbs. cooked, chopped chicken breasts (6)*
6 15.8 ounce cans Great Northern beans*
5 garlic cloves, minced
2 onions, finely chopped
1 4 ounce can green chiles
3 cups chicken broth
1/3 c. chopped jalapeno*
2 tsp. chili powder
1 T. cayenne pepper*
1 T. cumin
1 T. Tabasco sauce
1 T. Worcestershire sauce
1 16 ounce can diced tomatoes, drained*
2 t. oregano
salt & pepper
Saute garlic and onion until onions are clear. Add remaining ingredients and cook over medium heat, stirring every 10 minutes, or until mixture is hot and well blended, about 45 minutes. Top with chopped green pepper, red onion, cilantro, tomatoes, and a dollop of sour cream. May also top with guacamole if desired.
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| St. Michael's White Chili |
On researching the restaurant noted in the title, it's a pretty interesting history of changing hands over many years. Nothing like local flavor, yes? Around here, local restaurants are biting the dust in our present economy. Read about St. Michael's Alley Coffehouse in Tulsa.
*Notes: If you take note of the ingredients list, you'll see right away this is a very spicy chili. Here are the changes I made: used 4 chicken breasts instead of 6, reduced the cayenne pepper to 1/2 teaspoon, used 4 cans of beans instead of 6, used 2 14-ounce cans of diced tomatoes, and roasted my jalapenos.
St. Michael's Alley White Chili
2 lbs. cooked, chopped chicken breasts (6)*
6 15.8 ounce cans Great Northern beans*
5 garlic cloves, minced
2 onions, finely chopped
1 4 ounce can green chiles
3 cups chicken broth
1/3 c. chopped jalapeno*
2 tsp. chili powder
1 T. cayenne pepper*
1 T. cumin
1 T. Tabasco sauce
1 T. Worcestershire sauce
1 16 ounce can diced tomatoes, drained*
2 t. oregano
salt & pepper
Saute garlic and onion until onions are clear. Add remaining ingredients and cook over medium heat, stirring every 10 minutes, or until mixture is hot and well blended, about 45 minutes. Top with chopped green pepper, red onion, cilantro, tomatoes, and a dollop of sour cream. May also top with guacamole if desired.
