I’m dreaming of a white chili.

I’m dreaming of a white chili…..Just like the ones I used to know.


Every once in a while, our local paper will publish cherished recipes from long ago closed restaurants.    St. Michael’s Alley white chili must have been a much loved favorite because it is featured quite often.   I made this same recipe about five years ago and added the called for one whole tablespoon of cayenne pepper.

It was too hot to eat.   But, I saw some tastiness for a tweaked recipe.    I had forgotten about it until last week when the recipe was reprinted.     For the original recipe, click here.

Here is my adaptation.

Dreamin’ of a White Christmas White Chili
Based on St. Michael’s Alley White Chili

2 T. olive oil
2 yellow onions, chopped
5 cloves garlic, minced
2 lbs. poached chicken breasts, chopped
6 (15.5 oz.) cans great Northern beans
1 (4 oz.) can chopped Hatch green chilies (mild)
1 (15.5 oz) can petite diced tomatoes
4 c. low-sodium chicken broth
1/3 c. chopped pickled jalapenos
2 t. chili powder
1 t. cayenne pepper
1 T. cumin
2 t. Mexican oregano
1 T. Sriracha sauce
1 T. Worcestershire sauce

Salt and pepper, to taste

Saute onions in olive oil until they are clear.   Add garlic and saute one minute more.

Add remaining ingredients and cook on medium heat, stirring every 10 minutes or so until mixture is hot and well blended, about 45 minutes.

Spices added.   Ready to simmer.

Spices added. Ready to simmer.

It was my turn to take food to the lounge as we count the days until Christmas break.    I decided that this would be the perfect dish to reheat in a crockpot for the staff.    This recipe makes a ton.   I filled a one gallon ziplock completely full and saved enough for our dinner tonight.

This is still a spicy chili (even with the decrease in the cayenne).

2012-12-16 19.45.25

And, as it was cooking, I thought it really looked like an appropriate Christmas chili with the green chiles and jalapenos, red tomatoes, and white beans.




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