KATHIE'S BLOND CHILI

No, You Don’t Have To Be Blond To Make It—or Eat It!

Ladies (and Gentlemen), this chili is one of our family’s winter-time favorites cooked on the hearth for that wonderful country taste, but here is an easy way to make it during the hotter summer months or when one does not have a hearth.  We usually serve this with rice (your choice), tossed salad, warmed tortillas (flour or corn-organic) and fresh avocadoes mixed with lemon, olive oil, and Trocomare (seasoned sea salt).  You will really enjoy this treat.  Please read through the recipe before starting.

INGREDIENTS and HOW TO:  (Read before starting)

3/4 to 1 whole chicken with skin & bones barbequed with marinade. 

MARINADE:  As a marinade, use lemon or orange juice, olive oil, sea salt, oregano and crushed garlic in the amount needed for your chicken.  This is called Mojo Criollo (moe-hoe cree-oy-oh) by the Spanish.  The chicken can be left over from a previous BBQ, but not with typical American-style BBQ sauce.  It won’t work.  Use the above marinade only!

Remove the cooked meat from the bones, cut into bite-sized pieces and set aside in the refrigerator.  Place the bones, grizzle and skin in a soup pot and add the following in the order shown:

1 quart water
1 quart chicken broth
Salt to taste
1 tsp. crushed red pepper
2-3 tsp. cumin powder
1 garlic clove, crushed
2 Tbls. Olive oil

Bring to a boil and then simmer for 30-40 minutes.

Remove bones, skin, etc. from the pot (discard) and add the following:

1 medium onion, chopped
1 small bell pepper, chopped in bite-sized pieces
2 medium potatoes cut into bite-sized pieces
2 cans (14.5 oz) Great Northern beans with liquid
2 medium tomatoes, chopped into bite-sized pieces

Bring to a boil and then simmer for approximately 40 minutes or until soup begins to thicken a bit like chili and all veggies are done.  The potatoes and beans cause this chili to thicken.

Add chopped chicken meat and allow to simmer for 5-10 minutes.

Serve over rice with all the above-mentioned trimmings or your heart’s desire.

Yum! Yum!

Kathie Palladino
www.kitchen2.com