Recipe is in the OCTOBER 2013 issue of Southern Living Magazine pg. 126 Called Tex~MEX Chili with Lime. 1 Tbsp. Butter 2 Tbsp. Olive oil 1 large white onion diced 1 medium~size red onion diced 1 poblano or bell pepper seeded and diced 1 red or green jalapeno pepper seeded and diced 1 large sweet potato peeled and chopped 2 tsp. ground cumin 2 tsp. chipotle powder 2 tsp. kosher salt 3 garlic cloves minced 2 (15oz.) cans navy beans, drained 1 12 oz. bottle white ale 4 cups shredded deli~roasted chicken 4 cups chicken broth TOPPINGS: Lime cream, fresh cilantro, green onions, lime wedges 1. Melt butter with oil in pot over medium heat. Add white onion and next 7 ingredients, and saute 8 minutes or until translucent. Add garlic, and cook 30 seconds. 2. Stir in bean and beer, and cook 5 minutes or until liquid is reduced by half. Add chicken and broth, bring to a boil over high heat. reduce heat to medium~low, and simmer 30 minutes until thickened. Serve with desired toppings. Note:Southern Living tested with Blue Moon Belgian White Wheat Ale LIME CREAM: Combine 1 cup sour cream and zest and juice of 1 lime. Season with salt to taste. Makes 1 cup. GREEN CHILE CHEESE TOAST: Stir together 1 cup (4oz.) each shredded pepper Jack cheese and white cheddar cheese, 3/4 cup of mayonaise, 1/2 cup freshly grated parmesan cheese, 1(4.5oz.) can diced green chiles, and 1 Tbsp. Ranch dressing mix. Spread on toasted French bread slices. Broil until bubbly. (THESE ARE OF COURSE SUPER YUMMY!!!!) Enjoy ALL!
Posted on: Thu, 08 Jan 2015 05:08:19 +0000
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