St. Mike's White Chili, my favorite thing there other than tips.
Who remembers the late-great St. Michael's Alley?
As I tell y'all Thursday in my Weekend column, I used to work there -- just briefly, like two or three weeks in early 2000.
Despite a short tenure, I have fond memories. Three, specifically: (1) the cool, patient people I worked with, (2) tips and (3) the awesome white chili.
As food writers at the World have written for years, readers request this recipe quite a bit. And, what with meteorologists predicting slightly cooler weather this weekend, this may be our last chance (i.e., pseudo-excuse) for chili.
St. Michael's White Chili
2 yellow onions, chopped
5 cloves garlic, finely chopped
2 pounds cooked chicken, chopped
6 (1-pound) cans great Northern beans
1 (4-ounce) can chopped green chilies
3 cups chicken broth
1/3 cup chopped jalapenos
2 teaspoons chili powder
1 tablespoon cayenne pepper
1 tablespoon cumin
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1 (16-ounce) can chopped tomatoes, drained
Salt and pepper, to taste
2 teaspoons oregano
1. Saute onions and garlic until onions are clear.
2. Add remaining ingredients, and cook on medium heat, stirring every 10 minutes or so until mixture is hot and well blended, about 45 minutes.
Peace, love and pseudo-excuses ... XOXO
