Wednesday, February 2, 2011

Blanco Chili

Blanco Chili
olive oil

2 pounds ground sausage
1 teaspoon salt
1-1/2 cups chopped onions
2 tablespoons minced garlic
3 small cans chicken broth
2 small cans white beans, rinsed and drained  (or those bags you have ready to go in the freezer)
2 cups frozen white sweet corn
2 cans (4-1/2 oz. each) chopped green chilies
3/4 cup seeded, chopped poblano chile
2 tablespoons chopped jalapeno chile
1/4 cup ground cumin
3 tablespoons fresh lime juice
1/2 teaspoon ground white pepper or black if that's what you have
1/2 cup chopped fresh cilantro

1. Heat 3 tablespoons of the oil in large skillet over medium-high heat. Add sausage and salt. Cook, breaking up meat with spoon, until cooked through, 10 minutes.

2. Meanwhile, heat remaining 2 tablespoons oil in Dutch oven over medium-high heat. Add onions; cook until softened, 5 minutes. Add garlic; cook 1 minute. Add cooked meat, broth, beans, corn, chiles, cumin, lime juice and pepper. Bring to boil; reduce heat and simmer 40 minutes. Stir in cilantro.

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