My favorite chili, but sometimes my kids request I make them “red chili” instead. Some day they will appreciate this one because it is so much better.
1 1/4 cup Dry Northern Beans
2/3 cup dry Garbanzo Beans (or Chickpeas)
1 Chicken Bullion Cube
1 Cup Chicken Broth
2 Tbsp Butter or Extra Virgin Olive Oil
2 Cloves Garlic or 2 Tsp fresh minced Garlic
2 Medium Sweet Yellow Onions, chopped
1 can Diced Mild Green Chilies
1 Tsp Oregano
1 Tsp Cumin
1/8 Tsp Cayenne (if you like it spicy, bump it to 1/4 or 3/8 tsp)
2 Cups Diced or Shredded Cooked Chicken
1 Can or 1 1/4 Cups frozen Shoepeg or Sweet White Corn
1 Pint Sour Cream
Soak beans overnight. Simmer on low for 1 1/2 hours, or until firm but cooked thoroughly Set the beans aside. In a Dutch Oven or a large stew pot sauté the onion and garlic with the spices until soft and clear. Sometimes, I like to caramelize the onions because it adds a nice flavor. If you do this, use a splash of a white wine to deglaze your pan afterwards. Add to your Dutch Oven: The drained can of Chilies, Corn, Chicken and Beans, Broth and Bullion Cube. Simmer until all ingredients are warm. Add the Sour Cream and stir frequently until heated through. Don’t let it boil. Serve in bowls, warm with cornbread or chips on the side.
Garnish with: Shredded cheese (cheddar, jack, pepper jack or colby are all wonderful with this) Diced Avocadoes, and Tortilla chips.
Delicious Appetizer Variation: Use as a chili-cheese dip. Put 1-2 cups Chili in a shallow dish. Smother with Cheese and heat until melted. Serve with Chips and Guacamole. (See Café Reba for the Guacamole Recipe.)
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