White Chili

It's almost spring, you guys! We're so close.

So let's savor that last little bit of winter with a big bowl of chili. And corn bread. Because you can't have one without the other. 

Also, I prefer white chili. Strange, I know, but tomatoes were banned from my household when I was little (Daddy got heartburn, and Pepsid AC hadn't been invented yet). So to me, comfort chili is white. With bacon. 

Lots of bacon. With onion.

And then some celery and carrots.

I know it sounds more stew-like at this point, but wait for it. It will head in the chili direction soon.

With beans! Great Northerns to be exact. I actually bought a bag and rehydrated them. These are loved beans. Not dumped-from-a-can beans. 

Then I added browned up ground beef and chicken stock. Along with a large amount of smoked paprika and cayenne pepper. 

Serve with cornbread to an adoring husband who had a rough day at work. Serious brownie points.

White Chili

Serves - a large potful

1 yellow onion, chopped

4-5 strips of bacon, chopped

4-5 carrots, chopped

3-4 celery ribs, chopped

1/2 bag of rehydrated dried Great Northern beans or 2 cans 

1 package of ground beef  (around 4 pounds, but you can go up or down if you want)

3-4 tbsp chopped roasted red peppers

5 cups chicken stock (or less, if you like a thicker chili)

1 tbsp smoked paprika

1/2 tbsp cayenne (or more or less, this is where the heat is)

Salt and Pepper, to taste

Sour cream and chives to top (optional)

Sautee onions and bacon in a large pot. When the onions are translucent and bacon is 1/2 cooked, add the celery and carrots. Let cook for 5 minutes and add rehydrated dried beans and chicken stock. 

Let simmer 4-5 hours, until the beans are tender. If using canned beans, cut back on the stock and proceed immediately to next step. Brown up the ground beef in a skillet and add to the pot. 

Add the red pepper and spices. Stir well. Taste, and re-spice as necessary. 

Serve and top with sour cream and chives. And corn bread. That recipe will come later.