Old Ebbitt Grill’s White Bean Chili Recipe

Old Ebbitt Grill’s White Bean Chili Recipe

Ingredients:

Beans:
2 c of white beans (navy)
1 pc of bell pepper (red, small); diced
1 pc of bell pepper (green, small); diced
1 pc of onion (Spanish, medium); diced
2 Tbsps of olive oil
2 pcs of garlic cloves; diced
7 c of stock (chicken)
2 tsps of cumin (ground)
3 tsps of chili powder (to taste)
3 pcs of plum tomatoes (canned); chopped
Salt pepper (to taste)

3 pcs of chicken breasts (whole, bone-in)
2 Tbsps of olive oil
1 tsp of chili powder
1 tsp of cumin (ground)
1 Tbsp of garlic; cut to dices
2 Tbsps of cilantro (fresh); chopped

Serve:
Salsa (for topping)
4 pcs of quesadillas (or corn bread)
Chopped cilantro (fresh, for garnish)

Instructions:

Soak white beans with water overnight; drain. Saute onion and bell peppers in oil above gentle heat, at about one min; add in beans then saute above moderate heat, at about 5 mins, stirring continuously. Add garlic, stock, chili, and cumin; simmer for 90 mins, uncovered, and add more stock if necessary. Add tomatoes then stir; cook for 20 mins then season salt pepper.

Preheat the oven, 350 degrees F. Crack bones of chicken to make them flat. Rub oil then season them with chili, cumin, garlic, and cilantro. Roast for half an hour (don’t overcook). Let it cool for a while then remove the meat from the bones.

Ladle the mixture of beans on a bowl then place thin slice of chicken on the top. Garnish if desired.

Old Ebbitt Grill’s White Bean Chili Recipe

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