Ok so you're not a fan of chicken, but I suggest your try this. I was dubous at first but it's good stuff

CHA CHA's white chicken chile (That's the real name) No relation to our Cha Cha.

Delicious white bean chili, It's kinda spicy so watch out! Subsititute mild green chiles for jalapenos if your're scared! Use more chicken and cheese as desired Pre time approx 10 min cook time approx 30 min. Ready in approx 30 min Makes 4 servings. We always double or tripple the recipe as it always is best warmed up a few times,

1 tablespoon vegetable oil
1 onion chopped
3 cloves garlic crushed
1 4 ounce can diced jalapenos (optional)
1 4 ounce can chopped green chile peppers
1 or 2 teaspones ground cumin (suite to taste)
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups ground chicken or turkey ( you can use finely diced chicken but does'nt absorb the flavor as well)
3 (15 ounce cans white beans) puree two of the cans of beans
1 cup shredded chedder cheese

1. Heat the oil in a large saaucepan over medium -low heat. Slowly cook and stir the onion until tender, Mix in the garlic, jalapeno, green chile peppers, cumiin, oregano and cayenne. Continue to cook and stir the mixture until tender, about3 minutes, Mix in the chicken broth, chicken and white beans, Simmer 15 minutes, stirring occasionally.
2. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

PS I like it with home made corn bread.

Try it you might like it. I know, I know its from the left coast.

 

Thanks Pat,

I love chicken.

If I wasn't fix'in up sum poke, turnip greens, pot likker, black eyed peas and corn bread fer New Years day,

I'd give it a try it right now.

I'm gonna renamed it for my next cook book. "Citcapp's left coast chili"

What a thoughtful New Years day present.

Please tell me Pat, You don't put sugar in your corn bread do ya. I think alot of ya but...............sum things jes aren't ment to be.

 

Nope no sugar that would be sacrilegious and I would end up in purgatory.

 

Thank goodness.

Purgatory is just a short stop over to people who put sugar in corn bread.

Dis Jalapeno corn bread would be gooooooooooood wit your chili, jes leave off the sugar
http://allrecipes.com//Recipe/jalape...ad/Detail.aspx

 

Sugar in the cornbread. Heresy!

I doubt they ever heard of it in the West, but Jamesbo, do you ever make cracklin' cornbread? Hard to find any good cracklin's any more. Seems they use most of 'em to make meat skins. (That's pork rind snacks to y'all not from here. Cracklin's are the really crunchy ones left from rendering lard. Once in a very long while the Food Lion will have some.)

 

I used to but it's hard on my poor ole teeth. I see frozen cracklin's occassionally at de stow.

Rocket,

Since we're on the subject. I tell ya a story no one but us will understand [or think is funny] A guy I know was serving sum chittlins to sum visiting Yankees and opened a can of corn and threw it in the pot.

 

It's been nearly 150 years and you guys down south still can't get over it.

 

No offense intended Blue, It's only regional epicurian humor.

 

My Uncle Gene was originally from Oklahoma, and my Aunt Evelyn from here. They married while both were working for Social Security Administration in Baltimore. They early-out retired to here around 1970. Gene was kinda peculiar about what he'd eat- no seafood, no pork except chops or ham.

Back in the days when my family raised hogs for meat, they saved everything but the squeal. On hog-killin' day, when I'd get home from school there'd usually be a big pot of fresh chitlins on the sink in the back porch, and I would just go on across the road to the neighbors till the stink quieted down.

Gene and Ev were remodeling the old community schoolhouse for their eventual retirement and were down here a few days every month working on it or arranging contractors. They came down one December right after hog-killing (it has to be done in cold weather so the fresh meat won't spoil).

Mama made batter-fried chitlins for supper, and invited Gene and Ev and another uncle and aunt to eat with us.

When the plate of chitlins was passed around, Gene took two patties. Ev said "Cat, do you know what you're getting ready to eat?" "Sure. It's corn fritters. Isn't it?" "No, Cat. Those are chitlins." His face went pale. Mama managed to find him something else to eat. Ev and my Uncle Tump had a big laugh over it.

Everybody in my Daddy's family could eat a chitlin half a mile long except for me and him. My daddy said he had tried to eat them drunk, and tried to eat them sober, and the more he chewed the bigger it got. Me, I wasn't about to eat anything a hog had s**t thru.

One of my cousins would eat them when she was little, until she found out what they were. After that she wouldn't have anything else to do with them.

There are still local restaurants around here who will have chitlin nights, and they are ALWAYS packed on those nights. Boiled, fried crisp or batter-fried, people will eat them like tomorrow ain't coming.

But throwing that can of corn in the chitterlings was dirty. Funny, but dirty.

 

My wife whipped some up . she used ground pork ( we have lots of it ) Yes we were scared to put the jhlaponos was very good and just hot enough . Thanks for the good eaten's

 

Pat,

This is really good. But I browned the Ground Turkey first. Do you do it that way or do you cook it in the stock?

 

I brown the turkey or chicken first. God I love to eat. Hungry now gonna go fix the poke chops on the grill with some butt rub

 

who's butt?

 

Don't ask, lol!

 

I don't believe it....we've actually got a dedicated Recipe Thread on C.O
It was inevitable I guess (and I'm beginning to think the scuttling of the Good Morning Post may have been "fowl" play...with just a little crushed garlic)