[CH] Last Nights Dinner

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We had this last night. It needed a lot of hot sauce to make it "zippy."
But it was quite good and the leftover cornbread was delicious cut in
half, spread with cream cheese, some chipotle and then heated. Oooo...I
just had it. Delicious:

                     *  Exported from  MasterCook  *

                 Zippy White Chili with Susan's Cornbread

Recipe By     : Adapted from C/P Archive at Southernfood.miningco.com
Serving Size  : 10   Preparation Time :0:00
Categories    : Chilis & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            dried white beans -- great northern
   6      cups          fat-free chicken broth
   2      cloves        garlic -- minced
   2      med           onions -- chop & divide in 1/2
   1      tbsp          olive oil
   1      4 oz can      green chiles -- diced
   2      tsp           ground cumin
   2      tsp           oregano
     1/4  tsp           cayenne pepper -- or more to taste
                        Hot Sauce -- lots!!!
   1      lb            cooked poultry -- diced (opt.)
   1      8 oz pkg      colby/jack cheese combo -- shredded
   2      tbsp          parsley flakes -- or some fresh
			Cornbread (see following recipe)

Soak beans overnight in water to cover. Drain.

Combine beans, broth, garlic, and half of onion in 6 qt Dutch oven and
bring to a boil. Reduce heat to simmer, cover, and cook 2-3 hours or
until beans are very tender.

Saute remaining onion and oi lin 1 qt saucepan until onion is tender.
Add to beans with remaining spices and chicken, if desired. Simmer 30
minutes longer.

Add cheese and parsley

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NOTES : I found this at the Crockpot Archives at
Southernfood.miningco.com but it is not a crockpot recipe. Kind of
confusing, isn't it? Anyway, it looked really good and is. I didn't have
dried cannellini or great northern beans so I used pinto. But it was
still good. 

I served it with my adapted version of Susan Powter's Cornbread and a
selection of hot sauces on the side.

                     *  Exported from  MasterCook  *

                                Cornbread

Recipe By     : Adapted from C'Mon America, Let's Eat by Susan Powter
Serving Size  : 8    Preparation Time :0:00
Categories    : Bread

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           all-purpose fllour
   1 1/2  cups          cornmeal -- yellow or white
   1      tsp           brown sugar -- * see note
     1/2  tsp           salt
     3/4  tsp           baking soda
   1      tbsp          baking powder
   1      cup           buttermilk -- ** see note
   1      cup           creamed corn
   3                    egg whites -- beaten ***
   2      tbsp          honey
   1      tbsp          Butter BudsŪ
     1/2                jalapeno pepper -- chopped
   2      tsp           anaheim pepper -- chopped

Preheat oven to 400°F.

Combine dry ingredients. Combine wet ingredients. Mix wet and dry
ingredients together. Add chopped peppers. Bake in nonstick 8" baking
pan for approx. 30 minutes, or until it springs back when lightly
touched in the center.



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Serving Ideas : chili

NOTES : * I used some all natural sugar I had. You can use that or the
brown, not much of a sweetness difference.

** I didn't have already made buttermilk so I used buttermilk powder and
water for the amount needed.

*** I didn't feel like separating eggs so I used Just Whites and water
whipped up in the food processor. So much easier to me.


RisaG

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