Ingredients
1 jim vorheis
1 lb dry white northern beans
5 1/4 cup chicken broth
2 cloves garlic, minced
1 large white onion, chopped
1 tbsp ground white pepper
1 tsp salt
1 tbsp dried oregano
1 tbsp ground cumin
1/2 tsp ground cloves
7 oz can diced green chilies
5 cup diced cooked chicken breast
1 3/4 cup chicken broth
1 tbsp diced jalapeno pepper (optional)
8 flour tortillas
1 condiments:
1 shredded monterey jack
1 sliced black olives
1 chunky salsa
1 sour cream
1 diced avocado
Directions
Soak beans in water to cover for 24 hours; drain.
In crock pot or large kettle, combine beans, 5 1/4 cups chicken broth,
garlic, onion, white pepper, salt, oregano, cumin and cloves. Simmer
covered for at least 5 hours until beans are tender, stirring
occasionally. Stir in green chilies, diced chicken, and 1 3/4 cups
chicken broth. For hotter taste, add jalapeno. Cover and simmer for 1
hour. To serve, line each bowl with 1 flour tortilla. Spoon in chili
and serve with all condiments for a very special chili.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
Servings: 8 servings
Chili Blanco Especial Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Transcribed cooking instructions as an idea can be found way back into ancient history, certainly as far back as pharonic Egypt, and possibly even further. However, mostly, these ancient cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history are some clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Much later, in Roman times a man called Apicius created a collection of scripts describing recipes cooked by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, entrees and afters, something that is very familiar to us today. Aspicius also tells us how the early Romans made use of a good variety of spices and herbs, including some familiar names such as bay, fennel and dill. Over the succeeding few hundred years, the rich families of Europe competed with each other to serve the most extravagent meals, and consequentially cooks and their recipes increased in prestige. Even so, it was during the 1800s that formal cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, testing, and writing down the recipes that were being prepared for the better households. When we get to the twentieth century, recipe books were in high demand, mostly as a result of better eduction, more spare time and a general increase in wealth. The TV revolution brought us cooking programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Chili Blanco Especial recipe.
