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
We can read the history of meal recipes far back into distant history, in fact as far as pharonic Egypt, and possibly even further. However, mostly, these early recipes were just very simple hieroglyphic instructions for food preparation.
Later on, in Roman times around 25BC a roman called Apicius wrote a few documents showing how to cook the recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the meals were separated into appetizers, entrees and dessert, something we still use today. Additionally, he informs us how the cooks of Roman times used a good variety of aromatic flavors, including some that we all recognise like bay, fennel and parsley. Later on in the 1400s, people returning from the crusades brought back many new foods and spices from Arab countries, such as coriander, parsley, basil and rosemary. These new herbs and spices led to a surge in recipe manuscripts, most of which are now in academic collections. By the advent of the twentieth century, cook books were starting to become popular as a result of more people being able to read, more free time and a general increase in wealth. |
We hope you enjoy this Chili Blanco Especial recipe.
