Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Old Ebbitt Grill's White Bean Chili




Source of Recipe


the web


List of Ingredients




1 lb White navy beans
1 sm Red bell pepper -- diced
1 sm Green bell pepper -- diced
1 md Spanish onion -- diced
2 tb Olive oil
7 c Chicken stock
2 Cloves garlic -- diced
2 ts Cumin -- or to taste
3 ts Chili powder -- or to taste
3 Plum tomatoes -- chopped
Salt and pepper to taste
3 Whole bone-in chicken
Breast
(14 to 16 ounces)
2 tb Olive oil
1 ts Chili powder
1 ts Cumin
1 tb Diced garlic
2 tb Chopped fresh cilantro
Salsa for topping
4 Quesadillas* or corn bread
Chopped fresh cilantro for
Garnish


Recipe



For the beans: Soak beans overnight in water to cover. Drain. Over low heat, stir peppers and onion in olive oil for one minute. Add beans and saute over medium heat for 5 minutes, stirring constantly. Add stock, garlic, cumin and chili powder. Simmer, uncovered, until beans are soft, about 1 1/2 hours, adding more broth as necessary. Stir in tomatoes about 20 minutes before beans are done and season to taste with salt and pepper. To Roast the chicken: Crack the breast bones to flatten. Rub breasts with oil and season with remaining ingredients. Then roast in a preheated 350 degree oven about 30 minutes, being sure not to overcook. Cool slightly and remove meat form bones. (If boneless breasts are used, grilling is preferable since they would dry out quickly if roasted.) To Serve: Place a generous portion of beans in large, flat soup bowl. Slice chicken thinly, keeping skin on (skin may be removed, but some of the seasoning will be lost) and place on top of the beans. Garnish with salsa, sour cream, cilantro, and a warm quesadilla. *Make quesadillas by tipping a soft flour tortilla with about 1/4 cup grated cheddar cheese, 2 T sour cream, and hot peppers to taste. Fold each into quarters and warm through in a 350F oven.