Get your own Free Home PageAt November's planning meeting, while the men were talking cars, we decided that with all the wonderful cooks in the Alfa club, we should be highlighting Alfisti-made delights that have been served at club functions. So to start this column we are showcasing Jane Rauth and her Lewis and Clark White Chili.
Jane and Ralph hosted the annual planning meeting at their lovely new home Sunday, November 7th. Jane served two kinds of chili, traditional tomato-sauce style and white. Jane got this recipe from Lewis and Clark Restaurant in St. Charles Mo several years ago.
It was a hit with the family (and with the Alfa members too). Unfortunately Jane has problems finding her recipe, so her daughter Kristie in Albuquerque NM keeps sending her new copies. Thanks Kristie and thanks to Jane for the wonderful chili.
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Jane Rauth's Lewis and Clark White Chili
6 to 8 servings |
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3 lbs. cooked Great Northern beans 2 lbs. boneless chicken breasts (skinless) 1 Tbsp. olive oil 4 garlic cloves, minced 2 medium onions, chopped 2 tsp. ground cumin 1/2 tsp. ground cloves 1/2 tsp. cayenne pepper 1 tsp. ground oregano 2 4-oz. cans chopped mild green chili 4 cups chicken stock or canned broth 20 oz. grated Monterey Jack cheese Sour cream Chopped Jalapeno peppers, canned Place chicken in a large sauce pan. Add cold water to cover the chicken and bring to simmer. Cook until tender. Using the same pan, discard water and heat olive oil over medium heat. Add onions and cook until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano and cloves. Saute for 2 - 3 minutes. Add chopped up chicken, beans, stock and 12 oz. of cheese. Let simmer for 15 minutes. Ladle into large bowls and top with 1 oz. cheese. Serve with a side of sour cream and chopped Jalapeno peppers. |
Eat and enjoy. Please be prepared to share your recipes! Send to Sue at [email protected]. Until next month,
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Chow,
Sue |
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