"King's Crown" > wrote in message
. ..
> Sorry this is turning out to be a long post, but I would seriously enjoy
> some suggestions on how to make the recipe better as it really had great
> chili flavor and great potential.
>
> I got this off the internet... *oh big surprise* anyhow it sounded good,
> but it was just missing an underlying flavor and I just couldn't tweek it
> enough to get it right. The "chili" flavoring of the recipe was just
> right really rich, warm and delicious, but it was almost like it was
> missing it's base of flavors. It would hit the tongue and make you think
> "wow this is really good", but then leave you hanging thinking "what is it
> missing." I didn't follow the recipe exactly and I put my changes in
> parenthesis. Any ideas?
>
> Abercrombie's Southwestern White Chili
>
> 1 tablespoon olive oil
> 4 cups boneless chicken or turkey meat
> (5 chicken thighs)
> 14.5 ounces chicken broth (1 can)
> (8 cups of water)
> 4 ounces chopped green chilies (1 can)
> (2 cans of chopped green chilie)
> 60 ounces un-drained, small white beans
> (1 pound dry navy beans, soaked)
> 1 small onion, finely chopped
> 4 cloves garlic, minced
> (8 cloves garlic, minced)
> 2 teaspoons cumin powder
> (4 teaspoons cumin powder)
> 1/2 teaspoon oregano
> (1 teaspoon oregano)
> 1 teaspoon basil
> (2 teaspoons basil)
> 1 tablespoon finely chopped cilantro leaves or 2 tsp ground coriander
> (2 tablespoon finely chopped cilantro leaves)
> 2 teaspoons ground pasilla pepper
> (4 teaspoons ground pasilla pepper)
> 1 teaspoon ground red pepper (cayenne or chili powder like Gebharts)
> (2 teaspoon ground Gebharts chili powder)
> 1 tablespoon minced jalapeno pepper, optional
> (didn't add this, but had to add 2 tsp of salt)
>
> Cook the chicken or turkey in a pan with the olive oil, jalapeno, onion,
> and garlic. I normally use a pressure cooker instead of a fry pan to speed
> up the process.
>
> (I put soaked beans, 8 cups of water, and 5 chicken thighs into the
> crockpot and cooked until done. About 8 hours. I then shredded chicken
> and proceeded with above directions. For the ground pasilla pepper I
> bought whole dried pasilla peppers... seeded, deveined and ground them in
> my magic bullet :P)
>
> When the meat mixture is done, shred it into smaller pieces, then put it
> along with all other ingredients in a pot and simmer for at least an hour.
> I usually let it go for a couple. If you want to crockpot it, do it on low
> for the day. Add more jalapenos/red pepper/chili powder to kick it up a
> notch for your own taste. I use boneless/skinless chicken thighs because I
> like the flavor better than breast meat, but any kind of chicken/turkey
> will do fine.
>
> That's it for the easiest version. You can use fresh ingredients instead
> of the canned and powdered for a special pot of the stuff. Use fresh herbs
> and peppers if you can find them. Roast the peppers over some kind of
> flame (I've used one of those small propane torches or the fireplace at
> times) till they turn black, put 'em in a sealed baggie for 15 minutes or
> so till the skins rub/slide off easily, remove seeds and stems, and dice
> 'em.
>
> Try not to leave anything out the first time you make the dish, each spice
> or pepper is important to the final taste. After that, adjust 'em to fit
> your own tastes.
>
> Servings: 8

Wow - sounds like quite a bit of work, but not having tasted it, I can't
imagine what it would be lacking.

Perhaps you should have added the jalapeno. After all, you do say, try not
to leave anything out.

Er.....why did you double the spices?

elaine