Recipe - Martian Chili (White Chili)

3 cn Great northern beans,
drained
2 pound Chicken (I used boneless,
skinless breasts)
2 small Onions, finely chopped
4 Cloves garlic
6 cup Chicken stock
2 cn (4oz) mild green chilis
3 tablespoon Cornstarh, dissolved in
water
2 teaspoon Cumin, about
1 One half teaspoon Oregano, or so
One half teaspoon Horseradish powder
(approximately)
One fourth teaspoon Japaleno powder
1 teaspoon White pepper
One half teaspoon Cayenne pepper, or so
2 teaspoon Salt
3 cup Shreaded montery jack cheese
1 cup Sour cream

I Won!!!

Last night, our church had a chili cookoff. Don and I both entered a pot of
chili, but in different categories. There were thirty crockpots of chili in
the gym (and we're in the middle of a winter warm spell, with temps
reaching the lower seventies Fahrenheit all weekend).

Don made "nuclear chili," which was competing for the hottest chili. He
wanted to make it hot as possible while still being edible and with a taste
instead of a burn sensation. I have no idea what he spiced it up with, but
I saw the red peppers (with different heat units) sitting out as well as
the japaleno powder. He came in second beaten by a chili named "hearts of
fire." The funny thing was people who would take a bite of his chili and
say that it wasn't hot, and then in the next breath be reaching furiously
for a glass of water (it was one of those things that got you from behind).

I entered "Martian chili" in the most original category. Thanks to all of
you who sent recipes. I finally started with on from Rod Grant and modified
as I went along. It was named after the pale green color it was with the
small darker chunks of chopped green chili peppers. No one was more shocked
than I was when my chili was named the winner. My first cooking contest
ever! Don't think I'll be making a pot next year as it will be hard to top.

So, here's the winning "recipe:"

Cook the chicken in about 7 cups of water (so you'll have stock later). I
seasoned my water with onions (I used dehydrated), a couple of carrots,
salt, pepper, ground celery seeds and a sprinkle of ground bay leaves. Cool
chicken and dice strain broth for later use.

Saute onions in olive oil, then add garlic. When onion is tender, add
chicken stock, beans and chilis. Start experimenting with the spices now.
I've listed the approximate measures of what I used.

Finally, it was a bit thin, so I added the cornstarch to help it thicken
up. It simmered for a couple of hours on low. About 20 minutes before
serving, I added the cheese and the sour cream right into the mixture,
stirring well. The chili was a pretty pale green.

Posted to FOODWINE Digest 02 Feb 97 by Judy Miller
ISTS009@UABDPO.DPO.UAB.EDU on Feb 3, 1997.