Old Mill Chili Starter is the secret seasoning in this delicious chili. One of the cans of beans are mashed to thicken the broth.
Makes 8 servings
2 (15 -ounce) cans white beans
1 tablespoon vegetable oil
1 cup chopped onion
1 cup chopped bell peppers
3 cloves garlic, minced
1 1/2 tablespoons OLD MILL CHILI STARTER SEASONING MIX
4 cups chicken broth
Juice of 2 limes
Salt and pepper to taste
1 deli-cooked rotisserie chicken, skin and bones removed and meat chopped
1/4 cup chopped cilantro leaves
Toppings, optional: sour cream, torn tortilla chips, lime wedges, cilantro leaves
- Drain and rinse beans; mash half of beans with potato masher.
- Heat large, heavy saucepan over medium-high heat. Add oil; add onion, peppers, and garlic. Cook, stirring, until the vegetables are soft. Stir in Old Mill Chili Starter Seasoning Mix; cook, stirring, 30 seconds. Stir in chicken broth and lime juice; cover and simmer 20 minutes, reducing heat as necessary. Season with salt and pepper.
- Stir in chicken and cilantro; simmer until heated through, about 5 minutes. Serve in bowls with desired toppings, if desired.
1 tbsp. margarine
3 cups diced onions
3/4 cup crumbs (from unsalted oyster crackers)
1/4 cup flour
2 cups water
1 cup clam juice
2 cups chicken, beef or ham broth
3 cups diced potatoes
2 cups half and half
2 cups frozen corn kernels, defrosted
1 red and 1 green pepper
Chop the peppers and sauté briefly in butter, add salt and freshly ground white pepper, to taste.
Mix liquids and butter, add potatoes and onions, and cook until done. Mix cracker crumbs, flour and seasonings. Add to potato and onion mixture. Add red and green peppers, mix well, bring to a boil, add cream and corn, and simmer for 15-20 minutes.
We use special chowder seasoning which is not available at grocery stores. To compensate for this ingredient, season to taste with garlic powder and onion powder.
Yield: 2 Quarts