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My Best, Your Best, Whose Best Chili?
Mixtures of meat, beans, peppers, and herbs were known to the Incas, Aztecs, and Mayan Indians during pre-Columbian times. The blending of these elements resulted in what we today call chili, a favorite dish of large numbers of people.
Perhaps the all-time best cooks of chili were the trail cooks who provided the Texas cowboys with sustenance along the dusty drives to railheads in Kansas for shipment to stockyards in Chicago. Uncured beef slaughtered fresh on the trail had a strong flavor, so the good chuck wagon cooks knew to gather fresh wild oregano, onions, chili peppers, and garlic, making their tasty bean brew for tired and hungry cowpokes something to look forward to—not dread.
Nearly every U.S. state thinks its bowl of chili is best. There are multitudes of chili cook-offs and recipe contests. Many states vehemently claim the invention of chili (Texas, New Mexico, or California probably have the rights), and the individual who invented chili is up for eternal debate.
Here's my best Arizona white bean chili, a family favorite!
White Bean Types
The most commonly used white beans are navy beans, also called Yankee beans, Boston beans, Boston navy beans, pea beans, and white pearl beans. The French call these haricot blanc beans. Another white bean choice is the great northern bean, sometimes referred to simply as northerns. Some say great northerns are bland, but in this recipe they are anything but.
|Cook time||Ready in||Yields|
4 - 5
Pre-Soak Your Beans
A half pound of bulk northerns will feed four (or maybe more). Or make two meals for two, as the beans taste great warmed up. If you wish to prepare a pound, just double the ingredients.
Soak the 1/2 pound of beans in 3 cups of water overnight (8 hours). I have heard people say the water must be distilled, but I use tap water and they come out just fine. Then gather your ingredients.
- 1/2 pound northern beans, soaked and drained
- 3 cups chicken broth
- 1 clove garlic, minced
- 1 medium onion, chopped
- 1/2 tbsp olive oil
- 1 (4-ounce can) chopped green chilies
- 1 tsp ground cumin
- 3/4 tsp dried oregano
- 1/8 tsp ground cloves
- 1/8 tsp cayenne pepper
- 2 cups diced cooked chicken or turkey
- 1 1/2 cups grated Monterrey Jack cheese
- 1 jalapeño or serrano pepper, chopped (optional)
Note: If you don't like spicy, drop the cayenne pepper above which results in a wonderful tasty thick soup.
- To a soup pot, add the beans, chicken broth, garlic, and half of the onions. Bring to a boil. Lower the heat and simmer until the beans are very soft, 3 hours or more. As necessary, add more water or thin broth. After 3 hours, test at intervals to make sure the beans are no longer hard or crunchy.
- Saute remaining onions in oil until tender. Mix with chiles and seasonings and add to bean mixture. Add chicken and continue to simmer 1 hour. Check seasonings, and add jalapeño or serrano chile for desired level of hotness (see note above regarding spiciness).
- Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh, warmed flour tortillas or tortilla chips.
There is one more plus to this recipe. Once you have the spices, this recipe can be made many times at a very reasonable (cheap) price. Bulk beans are inexpensive, and in my opinion, they always taste better than canned. Bon appetit!
The emphasis today, more than ever, is on healthier nutrition. White beans are full of good protein. The chicken broth is low in fat and provides great protein. The spices are rich with vitamins. The kids in our family love the non-jalapeno, non-cayenne pepper version. If you like spicy hot, you'll really love the full flavor of the recipe.
Optional Toppings and Sides
The dish may be served with toppings or accompaniments: grated cheese, diced onions, and sour cream are common toppings, as are saltine crackers, tortilla chips, or corn chips, cornbread, rolled-up corn or flour tortillas, and pork tamales. Another idea is to serve the chili over rice or pasta, such as spaghetti.
© 2016 John R Wilsdon
John R Wilsdon (author) from Superior, Arizona on June 02, 2018:
Yes, I have heard of the folks who are anti-beans. Which makes me think of a wonderful meat chili I used to eat at a little Mexican restaurant south of Tucson, AZ. But the white bean chili is still mouth-watering. Get well soon. Hmmm.. I'm hungry now too! Thanks for writing.
Wesman Todd Shaw from Kaufman, Texas on June 01, 2018:
Over here in Texas there are people who will insist beans should never be in chili. Well, I'm as Texan as they are, and I disagree.
Of course the white bean chili is rarely what anyone is talking about. My mother makes an outstanding white bean and chicken chili, and it is truly one of my favorites of her staples.
I'm starting to now feel kind of hungry, and so I must thank you, I've not felt well the past couple days, and I need to eat.
John R Wilsdon (author) from Superior, Arizona on April 28, 2016:
You're right. Nothing like a enhancing flavor your own way. In the same vein, I woke up yesterday and my coffee was a let down. Added a pinch of cinnamon and that did the job! Thank you for the comment.
tebo from New Zealand on April 28, 2016:
This is a great recipe and being vegetarian myself I can just not add in the ingredients that don't suit me. All the flavour from the seasonings will give the dish the taste it requires and I can add ingredients to suit me. Thanks for sharing.
Chitrangada Sharan from New Delhi, India on April 25, 2016:
This sounds really delicious! I like chilli inspired recipes. Nice presentation and the combination of ingredients looks interesting too.
Thanks fpr sharing the details!