With the season change close at hand,
we here at the house like to eat a lot of fluid dinners.
Chili, soup, chowder.... you name it~ the pot stays hot!
One of my favorite things to do (if there are ever any leftover).... is to store them in Mason Jars, and package them up for sick neighbors to enjoy.
(for an added bonus you can add some fresh baked bread or biscuits!)
This is one of our favorites to eat during the Autumn Harvest.
Creamy Chicken-Apple Chili
(from an old Rachel Ray Magazine- I believe circa 2005)
night before~ soak 2 cups of white beans and in the morning simmer in pot of water until soft.
1/4 cup olive oil
2 lb. chicken- cubed/thinly
4 tsp. chili powder
2 tsp. cumin
~in a large dutch oven, heat oil, and add chicken and spices. season with salt and pepper cooking for 5 minutes. transfer to a bowl.
2 Tbs. olive oil
2 apples cut into 1/2 cubes
1 onion chopped
~in same pot sauté' above ingredients until soften (6 minutes) , set aside with the chicken.
4 Tbs. butter
~in same pot, melt butter on med.low heat add in flour for 1 minute. whisk in 2 cups chicken broth and 3/4 cup milk until thick (3 minutes). Stir in Chicken/apple mix and bring to a simmer. Add Beans and allow to simmer. Add in 2 cups shredded Monterey jack cheese and melt. if you find the chili is to thick, add more broth.... serve with tortillas and scallions.