One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy,
but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".

Saturday, January 2, 2010

The Dove's Nest White Chili

Here in the Dallas area it's chillier than normal, even though it is January (2010 - does that sound very Space Odyssey/ futuristic to anybody else but me??)  Anyway, back to the cold.  It's perfect weather for soup and stew and chili.  So last night, chili it was.  But not your regular beef chili, but a more refined white chili, made with chicken and cannellini beans.

The recipe comes from a quaint restaurant located in Waxahachie, Texas, about 30 minutes southeast of where I live.  They have wonderful food, and this recipe is a much-requested dish.  Now this chili does have a bit of a kick to it, but that can easily be adjusted by the amount of chilies and jalapeno you add or decide to omit.  Even with all the suggested heat, a little dollop of sour cream not only calms the heat, but it adds another element of flavor to the chili.  Delicious!!

The Dove's Nest White Chili

2 tablespoons olive oil
1 medium onion, chopped
3 cloves of garlic, minced
2-1/2 cups tomato, chopped or 2 cans (10 ounces each) of tomatoes with green chilies, undrained
6 fresh tomatillos, chopped
1 medium jalapeno, seeded, minced
2 cups chicken stock
1 7-ounce can green chilies, chopped
2 cups chopped cooked chicken
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup (heaping) chopped cilantro
2 19-ounce cans cannellini or Great Northern bean, undrained
1 tablespoon fresh lime juice
salt & pepper to taste
sour cream
shredded Monterrey Jack or Cheddar cheese
Fried tortilla strips (optional)

Heat the olive oil in a large stockpot over medium-high heat.  Add the onion.  Saute for 3 to 5 minutes or until softened.  Add the garlic.  Cook for 1 to 2 minutes longer; do not brown.

Add the tomatoes, tomatillos and jalapeno.  Cook until the tomatillos are tender, stirring occasionally.

Add the chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice.  Cook until heated through, stirring frequently.  Season with salt and pepper to taste.

Ladle the chili into serving bowls.

Serve garnished with a dollop of sour cream, shredded cheese and fried tortilla strips (if using).

Yields 8 to 10 servings

Source:  The Dove's Nest Restaurant:  New American Recipes from a Historic Texas Town, copyright 1996


Kathy Walker said...

This would take the chill off! It sounds delicious.

Fresh Local and Best said...

This looks like an excellent chili recipe! I've heard lots of great things about Dove's Nest Restaurant. Thanks for sharing!

tigerfish said...

It really does look comforting for the cold weather. ;)

Mari @ Once Upon a Plate said...

Lori, I adore white chili but I haven't made it in quite some time. Thank you for sharing this version, I look forward to making it this winter.

Such attractive photos, too. VERY nice.

Stay snug! xo

Martha said...

I have that cookbook and this is our favorite chicken chili -- your pictures look so good. Regular chili will be n the menu at Linderhof tomorrow -- husband Jim's request!

Anonymous said...

White chili is so soothing. Love it.

La Table De Nana said...

How different and beautiful!! Sounds so good!

Linda said...

Lori...I have made this one many times because of is a favorite here...
Love it...looks wonderful right about now!

Kathleen said...

Lori I just found your blog and it's so beautiful. This chili sounds amazing and hope to make it this week!! Thanks for sharing!!!

2 Stews said...

I love Chili, Lori and am always looking for different recipes...thanks, this is healthier than traditional Chili. Stay warm!


Trish said...

Oh gosh that looks great. It is only 8 a.m. and I am hankering for chili....of course, I just came in from a long walk with my shepherd so maybe just maybe it would be okay?! Grin

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