My friend, Kari (the one who made Peter's spectacular birthday invite), always wins our ward's annual chili cookoff with her Ghost Chili recipe. This recipe was handed down to her from her mother-in-law, and now I give it to you. This winner of a recipe is on our permanent cold-weather food rotation. It feeds the soul.
Ghost Chili
1 lb. boneless chicken, chopped into bite size pieces
1 onion, diced
1 Tbl. Oil
1 ½ tsp. garlic powder
14 oz. can chicken broth
1 can chopped green chilis
2 15 oz. great Northern beans drained and rinsed
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
½ tsp. black Pepper
Brown chicken and onion in oil until chicken is cooked and onion is
tender. Add remaining ingredients and simmer for 30 minutes.
Before serving, stir in 1 cup of sour cream and ½ cup of whipping cream. (sometimes if i don't have whipping cream i add all sour cream. if you don't have enough of that just add less salt when you simmer the soup.)
Kari spent a year in China and adapted the Ghost Chili recipe to the ingredients available to her there. To our benefit, she has created a delicious Asian Ghost Chili recipe. I wonder how one would say 'ghost' in Chinese....
Ghost Chili in China!
1 boneless chicken breast, chopped into bite size pieces
1 onion, diced (red onion)
1 Tbl. Oil
3 cups chicken broth
2 chopped green peppers (the medium-sized skinny hot ones, without the seeds)
2 small stems of celery
Ghost Chili
1 lb. boneless chicken, chopped into bite size pieces
1 onion, diced
1 Tbl. Oil
1 ½ tsp. garlic powder
14 oz. can chicken broth
1 can chopped green chilis
2 15 oz. great Northern beans drained and rinsed
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
½ tsp. black Pepper
Brown chicken and onion in oil until chicken is cooked and onion is
tender. Add remaining ingredients and simmer for 30 minutes.
Before serving, stir in 1 cup of sour cream and ½ cup of whipping cream. (sometimes if i don't have whipping cream i add all sour cream. if you don't have enough of that just add less salt when you simmer the soup.)
Kari spent a year in China and adapted the Ghost Chili recipe to the ingredients available to her there. To our benefit, she has created a delicious Asian Ghost Chili recipe. I wonder how one would say 'ghost' in Chinese....
Ghost Chili in China!
1 boneless chicken breast, chopped into bite size pieces
1 onion, diced (red onion)
1 Tbl. Oil
3 cups chicken broth
2 chopped green peppers (the medium-sized skinny hot ones, without the seeds)
2 small stems of celery
4 whole cloves of garlic (let the soup simmer with the garlic cloves then remove them before serving. or just chop them so you don't need to remove them.)
3-ish cups of the white beans (great northern preferably), if dried soak for 8-10 hours
1 ½ tsp. chives/ginger/garlic seasoning (packaged as one-i get this at my local market but if you have these things in powdered form use that)
Before serving, stir in 1 cup of sour cream and ½ cup of whipping cream. Homemade sour cream: 1 cup cream to 1 T vinegar. let sit in fridge for a few days before using.
1 ½ tsp. chives/ginger/garlic seasoning (packaged as one-i get this at my local market but if you have these things in powdered form use that)
1 tsp. salt
1 tsp. cumin
1 tsp. cumin
½ tsp. black Pepper
Brown chicken and onion in oil until chicken is cooked and onion is
tender. Add remaining ingredients and simmer for 20-30 minutes.Brown chicken and onion in oil until chicken is cooked and onion is
Before serving, stir in 1 cup of sour cream and ½ cup of whipping cream. Homemade sour cream: 1 cup cream to 1 T vinegar. let sit in fridge for a few days before using.
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