White Bean Chili: Bean Food Storage Recipes
Okay, this next tradition comes from my husband’s side of the family. It’s important to incorporate traditions from both sides of the family since both are equally important! My mother-in-law always makes chili and corn bread on Saturday to eat inbetween Saturday Afternoon session and Priesthood session. It simmers all day and you can smell it all through out the house. Not to mention it’s easy and doesn’t take much time to throw together with the short amount of time the men have before their next meeting (and the time you have to go to Ladies Night at Deseret Book).
This chili I made during April Conference and it was DELICIOUS and a great twist on an old classic. I love the green chilis and southwestern flavor and the fact that it’s done in a slow cooker! Make sure you serve it with some great corn bread. I’ve included my Mother-in-law’s famous recipe below…
Southwestern White Chili
1 C. Chopped Onion (1/4 C. dehydrated onions)
4 cloves garlic, minced
2 t. ground cumin
1 t. dried oregano, crushed
1/4 t. ground red pepper
3 15 1/2-ounce cans great northern (white) beans, drained and rinsed (1 lb. (2-1/2 C.) dried white beans, cooked and rinsed)
2 4-ounce cans diced green chile peppers
4 C. chicken broth
3 C. chopped cooked chicken (3 10 oz. cans of chicken-you can also use the water from the can as part of your chicken broth)
2 C. shredded Monterey Jack cheese (8ounces)
Sour Cream
1. In a 3 1/2 to 6-quart slow cooker place the onion, garlic, cumin, oregano, red pepper, beans 2 cns chile peppers, broth and cooked chicken. Stire to combine.
2. Cover and cook on low heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Sitr in the cheese until melted.
3. Ladle the chili into 8 bowls. If desired, top with sour cream and sprinkle with additional chile peppers or chives.
Anell’s Famous Corn Bread
½ c. butter/margarine
1 c. buttermilk (3 T. dry powdered milk + 1 C. Water and 1 T. lemon juice or vinegar, let sit for 5-10 minutes before adding to the recipe)
1 c. yellow cornmeal
1 c. flour (half and half or all-purpose)
2/3 c. sugar
2 eggs (2 T. Dehydrated egg powder + 1/4 C. Water)
½ tsp. soda
½ tsp. salt
1 c. buttermilk (3 T. dry powdered milk + 1 C. Water and 1 T. lemon juice or vinegar, let sit for 5-10 minutes before adding to the recipe)
1 c. yellow cornmeal
1 c. flour (half and half or all-purpose)
2/3 c. sugar
2 eggs (2 T. Dehydrated egg powder + 1/4 C. Water)
½ tsp. soda
½ tsp. salt
Melt butter; add to the sugar and stir well. Add eggs and beat until well blended. Combine buttermilk and soda and stir into sugar-egg-butter mixture. Add cornmeal, flour, and salt and stir until just blended. Pour into greased 8-inch square pan. Bake at 375 degrees about 30 minutes or until it begins to pull away from sides of pan. Serve piping hot with butter and honey.
Note: For glass pan, reduce heat to 350 degrees.
For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET
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