Okay, this next tradition comes from my husband’s side of the family. It’s important to incorporate traditions from both sides of the family since both are equally important! My mother-in-law always makes chili and corn bread on Saturday to eat inbetween Saturday Afternoon session and Priesthood session. It simmers all day and you can smell it all through out the house. Not to mention it’s easy and doesn’t take much time to throw together with the short amount of time the men have before their next meeting (and the time you have to go to Ladies Night at Deseret Book).
This chili I made during April Conference and it was DELICIOUS and a great twist on an old classic. I love the green chilis and southwestern flavor and the fact that it’s done in a slow cooker! Make sure you serve it with some great corn bread. I’ve included my Mother-in-law’s famous recipe below…
Southwestern White Chili
1 C. Chopped Onion (1/4 C. dehydrated onions)
4 cloves garlic, minced
2 t. ground cumin
1 t. dried oregano, crushed
1/4 t. ground red pepper
3 15 1/2-ounce cans great northern (white) beans, drained and rinsed (1 lb. (2-1/2 C.) dried white beans, cooked and rinsed)
2 4-ounce cans diced green chile peppers
4 C. chicken broth
3 C. chopped cooked chicken (3 10 oz. cans of chicken-you can also use the water from the can as part of your chicken broth)
2 C. shredded Monterey Jack cheese (8ounces)
Sour Cream
1. In a 3 1/2 to 6-quart slow cooker place the onion, garlic, cumin, oregano, red pepper, beans 2 cns chile peppers, broth and cooked chicken. Stire to combine.
2. Cover and cook on low heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Sitr in the cheese until melted.
3. Ladle the chili into 8 bowls. If desired, top with sour cream and sprinkle with additional chile peppers or chives.
Anell’s Famous Corn Bread
½ c. butter/margarine
1 c. buttermilk (3 T. dry powdered milk + 1 C. Water and 1 T. lemon juice or vinegar, let sit for 5-10 minutes before adding to the recipe)
1 c. yellow cornmeal
1 c. flour (half and half or all-purpose)
2/3 c. sugar
2 eggs (2 T. Dehydrated egg powder + 1/4 C. Water)
½ tsp. soda
½ tsp. salt
1 c. buttermilk (3 T. dry powdered milk + 1 C. Water and 1 T. lemon juice or vinegar, let sit for 5-10 minutes before adding to the recipe)
1 c. yellow cornmeal
1 c. flour (half and half or all-purpose)
2/3 c. sugar
2 eggs (2 T. Dehydrated egg powder + 1/4 C. Water)
½ tsp. soda
½ tsp. salt
Melt butter; add to the sugar and stir well. Add eggs and beat until well blended. Combine buttermilk and soda and stir into sugar-egg-butter mixture. Add cornmeal, flour, and salt and stir until just blended. Pour into greased 8-inch square pan. Bake at 375 degrees about 30 minutes or until it begins to pull away from sides of pan. Serve piping hot with butter and honey.
Note: For glass pan, reduce heat to 350 degrees.
For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET
I love General Conference food traditions – in our family we(I) make potato salad. And there’s almost always deviled eggs too. Yum! I’m so looking forward to this weekend! (of course, not just because of the food, you know, Conference is important too…)
I love General Conference food traditions – in our family we(I) make potato salad. And there’s almost always deviled eggs too. Yum! I’m so looking forward to this weekend! (of course, not just because of the food, you know, Conference is important too…)
I think I will be making some chili & cornbread come Saturday as well! Are you headed to the Ladies Night @ Deseret Book in AF?? Heather G works there and she will be there that night..I too will be there at some point!! 🙂 We don't really have any GC traditions. 🙁 Except for my MIL & I going to Ladies Night @ Deseret Book & Roberts. I think this weekend will be the start of some more though!
I think I will be making some chili & cornbread come Saturday as well! Are you headed to the Ladies Night @ Deseret Book in AF?? Heather G works there and she will be there that night..I too will be there at some point!! 🙂 We don't really have any GC traditions. 🙁 Except for my MIL & I going to Ladies Night @ Deseret Book & Roberts. I think this weekend will be the start of some more though!
Hey wanted to tell you how my family does cornbread. We substitute half of the sugar for honey!! It makes it so good. Honey and corn go together so well. Try it you will love it.
Hey wanted to tell you how my family does cornbread. We substitute half of the sugar for honey!! It makes it so good. Honey and corn go together so well. Try it you will love it.
Yum! I’m adding this to our conference traditions this year. Thanks!
Yum! I’m adding this to our conference traditions this year. Thanks!
I made this and it was awesome! Definately I food storage hit.
I made this and it was awesome! Definately I food storage hit.
I made this on Saturday and everyone loved it! I made the cornbread to go with it. What an easy yummy meal! Thanks!
I made this on Saturday and everyone loved it! I made the cornbread to go with it. What an easy yummy meal! Thanks!
i was looking for a new chili recipe- thanks so much, we’re doing our ward halloween party tonight! i also used a can of salsa verde- hopefully for an extra kick!
i was looking for a new chili recipe- thanks so much, we’re doing our ward halloween party tonight! i also used a can of salsa verde- hopefully for an extra kick!
With leftovers, I put in the rice we served with it (in Hawaii, rice is at EVERY meal), then added taco seasoning for the next night- with sour cream and taco shells/tortillas.
With leftovers, I put in the rice we served with it (in Hawaii, rice is at EVERY meal), then added taco seasoning for the next night- with sour cream and taco shells/tortillas.
seeing this call for buttermilk reminded me that my mom has an unhealthy amount of dried buttermilk in her food storage. None of really know what to do with it or how to reconstitute it properly. I’ve made some apple cheese scones with it before but really just guessed on the amount of powder for water and have no idea if they turned out the way they were supposed to 🙂 If you know about dried buttermilk that would be great if you would offer some advice. If you already have something on here about that just direct me please. thanks.
seeing this call for buttermilk reminded me that my mom has an unhealthy amount of dried buttermilk in her food storage. None of really know what to do with it or how to reconstitute it properly. I’ve made some apple cheese scones with it before but really just guessed on the amount of powder for water and have no idea if they turned out the way they were supposed to 🙂 If you know about dried buttermilk that would be great if you would offer some advice. If you already have something on here about that just direct me please. thanks.
Yummy! I made the chili yesterday and it was a hit. My 6 year old usually turns his nose up at anything with beans but after trying it he loved it. I also made mini muffins out of the cornbread recipe. i think the buttermilk made all the difference in the texture. I also used 2 frozen chicken breasts and shredded them before serving. It worked great and saved me the time of cooking them first. Thanks again for the no fail recipes.
Yummy! I made the chili yesterday and it was a hit. My 6 year old usually turns his nose up at anything with beans but after trying it he loved it. I also made mini muffins out of the cornbread recipe. i think the buttermilk made all the difference in the texture. I also used 2 frozen chicken breasts and shredded them before serving. It worked great and saved me the time of cooking them first. Thanks again for the no fail recipes.
I made these chili for general conference and every body love’s it
thank you for sharing the recipe!!!
it’s a keeper and the best part is that is totally a foodstorage recipe.
I made these chili for general conference and every body love’s it
thank you for sharing the recipe!!!
it’s a keeper and the best part is that is totally a foodstorage recipe.