Wednesday, October 5, 2011

White Chili Recipe by Earringopia

White Chili is an excellent hearty and tasty fall/winter recipe I've been using for the last 15 years or so, and it never fails to be a pleaser just for me or at a party.  It can all be cooked in one pot and is not a problem to make for the beginning cook.  It's also a recipe that's fun to play with - you can pick, choose, and use all sorts of different ingredients to fit you and your family's taste.  It usually takes me about 30-45 minutes to prepare and about 45 minutes to cook (or more if you let it simmer longer).

Pictured above are the ingredients I used this time around. 

And here are the ingredients in list form for grocery shopping:
-Fresh cilantro
-White wine (any kind that you enjoy drinking, about 4-6 ounces)
-Baby Bella mushrooms, 8 ounces sliced
-One can canelloni beans, 15.5 ounces
-Fresh garlic
-One fresh medium yellow onion
-One can Campbell's Cream of Mushroom Soup with Roasted Garlic
-Liquid Smoke
-Chicken stock
-One can Ortega mild diced green fire-roasted peppers, 4 ounces
-Sausage of your choice, 8 ounces (I used a smoked chicken sausage)
-Lemon Pepper
-Olive Oil (or oil that you prefer to cook with)

-Dice the whole onion in to same-size pieces for even cooking
-Dice 1-2 pieces of whole garlic
-Rub the mushroom slices gently with a paper towel
-Rinse and drain the canneloni beans
-Slice the sausage into equal pieces for even cooking
-Open the soup can & have it ready to go when you're ready.
-Open the pepper can to have ready to go (I don't rinse & drain these. I like the flavor from their juice)
-Have all your other ingredients at hand

-Using a dutch oven, put 3-4 tablespoons of olive oil in the pan & heat up
-Take the diced onions & saute those until translucent (clear & no longer solid white)
-Add the sausage pieces & saute with onion until they are cooked through & golden brown
-Add the mushroom slices to meat & onion mixture & saute until they start reducing in size & release liquid
-Add the can of green chiles to above mixture & continue to saute for a few minutes
-Add the diced garlic & continue to cook until translucent but not golden brown
-Add a handful of chopped fresh cilantro or more to taste & saute with above mixture
-Add about 1 teaspoon of the lemon pepper, about 1 teaspoon of the cumin, & about 1/2 teaspoon of the liquid smoke.  You could also add 1/2 teaspoon to 1 teaspoon of worscestershire sauce instead of the liquid smoke if you don't like liquid smoke flavor
-Once this mixture has cooked for a bit, it will start to look dry & like it needs liquid. Add the 4-6 ounces of wine at this point and stir and let it cook for another few minutes (5-7 minutes). Be careful with this step as the wine will often boil up from its being hot and the wine cooler.  Let it continue to cook until reduced by about half
-Add about 1 cup of chicken stock and the drained and rinsed beans. Let this combine and cook for a couple of minutes and then gently fold in the cream of mushroom soup.  Let cook for about 20 minutes on medium heat and then on low or simmer for about 30 minutes or more until nicely thickened.

Serving Ideas:
-This recipe feeds about four people, but can be doubled or quadrupled (or whatever) to feed more. It makes for great leftovers and freezes beautifully
-It's fun to add several toppings on the side to go with the chili (crumbled bacon, diced tomatoes, shredded cheese, sour cream, taco chips, lime slices, diced green onions, & whatever else you and your family enjoy).
-Again, as mentioned above, there are nearly endless variations on this recipe that you can play with, so do it & have fun.  Happy eating!

Here's what I ended up with: