Neiman Marcus Chili Blanco
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Neiman Marcus Chili Blanco
  Chili    Mexican    Beans  
Last updated 6/12/2012 12:53:33 AM. Recipe ID 15387. Report a problem with this recipe.
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      Title: Neiman marcus chili blanco
 Categories: Mexican, Chili, Beans
      Yield: 8 Servings
      1 lb Dried great northen beans
      2 lb Chicken breast
      1 tb Olive oil
      2    Medium onions, chopped
      4    Garlic cloves, chopped
      2 cn Mild green chilies 4 oz
      2 ts Ground cumin
  1 1/2 ts Dried oregano, crumbled
    1/4 ts Cayenne pepper
      6 c  Chicken broth
      3 c  Montery Jack cheese, grated
           Sour Cream
           Fresh cilantro, chopped
  Rinse and pick over beans; place in heavy large pot. Add enough cold
  water to cover by at least 3 inches; soak overnight.
  Place chicken in large heavy saucepan. If time permits add cut up
  onions, celery, carrots, salt and pepper for flavor. Add cold water
  to cover and bring to simmer. Cook until just tender, about 15
  minutes. Drain and cool. Remove skin. Cut chicken into cubes.
  Drain beans. Heat oil in soame pot over medium heat. Add onions and
  saute until translucent, about 10 minutes. Stir in garlic,then
  chilies, cumin, oregano, cloves and cayenne and saute 2 minutes. Add
  beans and stock and bring to a boil. Reduce heat and simmer until
  beans are verry tender, stirring occasionaly, about 2 hours. Beans
  and chicken can be prepared 1 day ahead. Cover and refrigerate.
  Bring chili bean mixture to simmer before continuing with recipe. Add
  chicken and 1 c. cheese to chili and stir until cheese melts. Season
  to tast with salt and pepper.
  Pour cheese into large tureen. Place remaining cheese, sour cream,
  salsa and cilanro in small bowls around the tureen so that gust can
  add whatever toppings they want to there chili. makes 8 servings.

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Recipe ID 15387 (Apr 03, 2005)

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