Mood:
Topic: Food

Last night, I finally got to make a recipe I'd been saving for months now—Paula Deen's White Bean Chili.
For this you will need 1 pound of dried navy beans, 5 cups of chicken stock (I used 6), 4 tablespoons of butter (I only used 3), 1 tablespoon of minced garlic, 3/4 a cup of diced onion, 1 1/2 cups of chopped green chiles, 1 pound of boneless skinless chicken breast finely chopped, 1 tablespoon of ground cumin, 1 tablespoon of dried oregano, 2 teaspoons of ground black pepper, 1/2 teaspoon of white pepper, a pinch of red pepper flakes, and 1/2 bunch of cilantro leaves, chopped.
Sort and rinse the beans well, cover with cool water and soak for two hours. Drain before putting them in a large pot with the 5 cups of stock. Bring to a boil over high heat.
While you are soaking the beans, I made the rest in my crock pot. I added the chicken, garlic, onion, chiles, cilantro, and all of the spices and the butter in the cooker with my extra cup of stock, on high heat. I let that cook for two hours until the beans were simmering separately, then I added the beans and stock into the cooker and let them sit for another two hours.
The outcome was delicious, served with homemade salsa and corn chips.






