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Chef Doogie's Great Northern White Chili




Source of Recipe


the web


List of Ingredients




2 Tablespoons Canola Oil
2 Cups Red Onion -- chopped fine
1 Tablespoon Garlic -- minced
1 Whole Celery Rib -- chopped fine
2 Whole Roasted Red Peppers - seeded and cut in 1/4" pieces
48 Ounces Great Northern Beans, Randall brand
1 1/2 Pounds Canned Chicken -- with broth
1 Teaspoon Chicken Base, Minors
1 1/2 Cups Water
1 Teaspoon Dried Oregano
1 Teaspoon Dried Cilantro
1 Teaspoon Cumin Powder
2 Tablespoons Chili Powder -- Arizona style
1/2 Pound Monterey Jack Cheese -- grated Hot Salsa -- optional


Recipe



Preheat the oven to 225-250 Degrees F.
In a large heavy-bottomed pot (at least 6 quarts), heat the Canola oil over medium-high heat. Sauté the red onion, garlic, and celery until transparent.
Reduce the heat to medium. Except for the jack cheese and salsa, add all of the remaining ingredients and mix thoroughly. Stirring often to prevent scorching, bring the chili to a low simmer (just beginning to form small bubbles on the surface).
Tightly cover the pot with either a lid or aluminum foil. Place the pot into the oven and bake for 4 to 6 hours. Alternatively, pour the chili into a crockpot and cook on High for 4 to 6 hours, or on Low for 6 to 8 hours.
Serve with the grated Monterey Jack cheese and hot spicy salsa.
Yield: "3 Quarts"