Also published in Williamsport Sun-Gazette.
I don't know about you, but after the holidays, I usually feel a little wiped out. If you've spent your cooking mojo with friends and family, or just have a busy week, a slow cooker is invaluable. Pinterest and the internet at large abound with slow cooker recipes with good reason, because this kitchen device is extremely versatile. It also lends itself to brewing up vast cauldrons of food, which should suit those with families, visitors, or bottomless appetites like mine. In this case, to ward off the winter chill, I decided to make chili.
|Sorry, not vegetarian this time|
|No more tears.|
|Warm up time|
While I used chicken thighs, you could substitute boneless skinless chicken breast, meat from a whole chicken, or even leftover Christmas goose or turkey.
2 yellow onions, chopped
6 cloves garlic, minced
2 fresh jalapeno peppers, diced
2 fresh poblano peppers, diced
2 sprigs fresh oregano
4 c chicken stock
12 chicken thighs, cut to rough chunks
4 (15 oz) cans white beans
2 tbs corn starch
1 tsp ground cumin
1/2 tsp ground cayenne pepper (or more, to taste)
1 c half and half
1 c sharp white cheddar, shredded
Juice of one lime
Salt, to taste
|Bring the heat|
|That's more like it|
Stir the corn starch mixture into the chili, and allow to cook for an additional 2-3 minutes, which gives you time to freshly shred the cheddar.
Add the shredded cheddar and stir until smooth. Season to taste with lime and salt. Serves a crowd (12+).