Richard’s birthday was this week and he requested I make white chicken chili, which I generally make quite spicy. But with a passel of children and their sensitive taste buds joining the revelry, I reduced the heat index by using only 1 serrano pepper and 1/2 teaspoon chipotle chili powder, and I placed the jalapeno peppers and hot sauce on the side. You can always add heat, but removal is problematic (that bread trick has never worked for me).
The fun thing about serving chili is mixing and matching the accoutrements. I served this batch with broken tortilla chips, chopped cilantro, cheddar cheese, hot chopped peppers and hot sauce on the side.
Speedy chilis such as this are often thin because they don’t have the opportunity to thicken over a long, slow simmer. In this recipe, I mixed cornstarch into the stock and mashed up half of the white beans, which nipped that problem in the bud. I love adding beer to chili; the alcohol evaporated in the heat, yet the flavor remains. Substitute the beer with chicken stock, if desired.
Sour cream, diced avocado and cooked corn kernels would be a great addition, as well. If the chili didn’t incorporate beer, I would have included lime wedges. Recipe can be easily doubled.
Although Michigan has been experiencing unseasonably warm temperatures of late, it seems like a good time to make soup. The panic buying felt by the coronavirus maelstrom is like nothing I’ve ever witnessed. I’ve lived through the fallout of epidemics, famines and the scourge of the HIV virus, but the flames were never continuously fanned by instant media–non-stop overload. I jump each time my phone pings! I’ve bumped … Full recipe post »
Hunkering down into the folds of winter, my body begs a slowing down, a turning inward, a respite from the frantic pace of December. The seasonal change also brings a change in what I’m craving–– at the moment, soul-nurturing meal-in-a-pot soups. Below, I’ve mapped together some of my well-tested global favorites. (For dozens more, check out the drop … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...