After her appointment, I drove down to Fernandina Beach to meet up with my gal pals for lunch. Then I hit Target. Then back home to pick Miss Paige up from school and play piano for the Chorus Club after school.
I made some chicken broth the night I made Huli Huli Chicken and the only real thing to make with a bunch of broth is soup.
- 4 cups chicken stock
- cooked chicken (you can use canned if you want)
- veggies: onion, celery, garlic
- 1 jalapeno, finely chopped
- chipotle pepper in adobo sauce (found in the hispanic section of your grocery store)
- 2 cans navy beans and 2 cans northern beans
- spices: bay leaf, cumin, chili powder, salt & pepper
- 4oz can diced green chilies
If you've never had anything with chipotle pepper, you're in for a surprise. It's got a smokey flavor that gives this chili a very unique flavor. A word of caution. Do NOT use too much. It's easy to go overboard and you'll wind up with a chili that's too hot to eat. Start with chopping up 1 pepper finely and if it's not hot enough, add a little more. I used 1 1/2 in mine tonight and it had some kick. Just the way I like it! (My sister, Marcia and mom would find it too hot though)
Add 4 cups of chicken stock to your pot. Rinse the 4 cans of beans and add them too. Chop up one of those chipotle peppers and throw that in. Season generously with salt and pepper. You can also throw in your cooked chopped chicken. I used leftover chicken that was pulled from the carcass but it wasn't enough. So I used some canned chicken too.
Let this simmer on low for about an hour. If you like to use a crock pot, at this stage, I would put it in your pot and put on low heat to simmer all day. The longer this cooks, the better the flavor.
I like my chili with corn muffins. MMMmmm...
1 1/4 c. flour
1/3 c. sugar
2 tsp baking powder
3/4 tsp salt
3/4 c. cornmeal
In another bowl, mix together:
1/2 c. butter, softened
1 1/4 c. milk (I like to use half and half or whole cream)
Baking at a high temp forces the heat through the center of the muffin giving it that awesome muffin tops! That's a trade secret among bakers.... ;) (Now you know!)
Here's what your baked muffins will look like. I use my texas size muffin pan and get a yield of 6. If you use a regular muffin pan, you'll most likely get 12 if you only fill 1/2 way up.
To serve your chili, ladle into the bowl and top with grated cheese, a dollop of sour cream and if you're trying to make an impression. Put some chopped cilantro on top. Gives it AWESOME fresh flavor.