The Covered Dish - Calico Chili

Not a creature was stirring, not even a mouse! Pfew, we made it to December 25th and now we need to find a way to use up all the wonderful turkey. At our home, that’s no big deal, we love having white chili, enchiladas, casseroles and soups with the leftovers. Better yet is to freeze it for meals at a later time. Probably my favorite sandwich is a leftover turkey on a hot roll with plenty of mayonnaise, that is heaven!

Our journeys this coming week are taking us to Northeast Missouri, Cameron, Missouri, McPherson, Kansas and then back to Branson West. Our son, Phillip, will be holding the fort down on the home-front. We will see lots of folks and stretch the holiday season just a little bit more.

This holiday season was a bit different for me. I was behind the entire time. Not getting things done until the very last minute. I take that back, I was on top of the shopping, that was about all! So, as I pack things up for 2023, I’m going to be doing a great deal of clean out, at the same time. It certainly does feel good to de-clutter our lives with things we truly do not need. I got a new meat slicer which I can hardly wait to try out. I often purchase meats in bulk and with no way to slice things thin it was a hassle. This is one new ‘tool’ I’m reading the manual over quite thoroughly.

As the new year approaches the diet programs will be everywhere. Hit it slow and one step at a time. Don’t try to bite off more than you can handle when it comes to changes. As I always say stive for a good balance.

Happy New Year everyone, see you in 2024. Simply Yours, The Covered Dish.

Calico Chili

3 pounds or 5 cups chopped chicken breast

2 carrots, chopped fine

2 stalks celery, chopped fine

1 large onion, chopped

4 tablespoons butter

2 teaspoons cumin

1 teaspoon ground oregano

1 teaspoon white pepper

1 tablespoon chili powder

2 additional tablespoons butter

3/4 cup white flour

6 cups low sodium chicken stock

1 small can green chilies

1 can creamed corn

1 can yellow corn, drained

1 can white hominy, drained

Using aluminum foil bake the chicken breasts in a foil pouch at 350 degrees until the juices run clear. The time will vary depending upon whether you are using thawed chicken or frozen. I sprinkle my favorite seasoning spice on top and seal up the bag. Place the pouch in a jelly roll pan in case there is a leak.

In a large stockpot place the 4 tablespoons of butter over medium heat. Add the onion, celery and carrot. Cook until onion is totally translucent. Stir in all the dry seasonings. Now add the extra 2 tablespoons of butter, stirring to melt. Sprinkle the white flour over the ingredients to blend. Pour the 6 cups of stock into the mixture and stir until smooth. Continue heating until the mixture comes to a good thick boil. Reduce heat and stir in the chopped chicken, green chilies, creamed corn, regular drained corn and drained hominy.

This is so thick it could practically be served over cooked grits or rice. When served as a chowder I like to top the dish with shredded pepper jack cheese.