SQUIB: a : a short humorous or satiric writing or speech; b : a short news item. (Merriam-Webster)
This Food Squib admittedly falls back on relatives for inspiration.
Aunt Connie’s White Chili is a longstanding family recipe around these parts. We’ve been serving it as a Pre-Thanksgiving and pre-Christmas party main course for years. Since it’s a sure bet a turkey will be looking you in the face come the major holidays, a hearty and spicy chili is a nice offset to the more traditional meals.
Despite its pale color, there’s nothing weak about Connie’s recipe. It takes a man to stand up to its natural heat.
Ingredients:
- 1 2 pound chicken, cooked and cut into bite sized pieces
- 48 oz Northern Beans (juice and all)
- 1 16 oz salsa
- 2 tsp. cumin
- 4 oz Monterey Jack shredded cheese
- 4 oz Monterey Jack and Jalapeño pepper shredded cheese
Directions:
Combine salsa, beans and cumin in a sauce pan. Simmer for 20-30 minutes. Add chicken. Simmer for another 30 minutes.
Add cheese 15 minutes before serving. Stir frequently to prevent burning over medium heat.
As an alternative preparation, you can make the concoction without the cheese a couple days ahead of serving and let it set covered in a fridge or frozen. But, make sure to add the cheese 15 minutes prior to serving, as noted. The cheese provides much of the spice, and it doesn’t reheat well.
Connie says so.
