Imagine this: Five different Super Bowl Party dishes from one recipe.
Soup solves the major quandary of Super Bowl Party Sunday. You need a light meal built a day ahead to permit you to watch the ads, or perhaps the game if you're really into it.
Then again, perhaps you're primed for a steamy bowl of thick chili, or cheesy-spicy quesadillas, or a brace of enchiladas, or simply a lush bean dip with salsa on your appetizer buffet.
Imagine handling all this with one recipe.
That's our five-way white chili, winner of the 18th Street Grand Award Souper Bowl Championship.
It started with thoughts of your usual red chili with beef, but that seemed so prosaic. I wanted something unique and Tex-Mex, and remembered a white chili soup I enjoyed on a mountain-climbing trip in the Rockies. I found it on a street-corner lunch cart in Aspen, Colo., brewed by a retired New York City firefighter.
It took a Saturday morning to reconstruct, and then things started getting weird. My white chili soup began suggesting other dishes. I settled on the chili, quesadillas and bean dip — all from one recipe.
It blew the crowd away, something authentically Tex-Mex with deeply melded flavors. These are dishes that adjust well to spicy preferences, so serve with a variety of hot sauces and the all-important green salsa. By popular acclaim, I'm back up to the plate again this season.
Enough, here are the recipes:
DISH NO. 1: TEX-MEX WHITE BEAN SOUP
11⁄2 pounds ground chicken
1 medium red onion, chopped
1 teaspoon olive oil
1 medium bell pepper, red, chopped
1 medium green pepper, Poblano, chopped
1 cup celery, finely chopped
2 14-ounce cans White Northern beans
2 to 3 cups chicken broth, or more
1 teaspoon brown sugar
1 teaspoon oregano, flakes
1 teaspoon chili powder
1⁄4 teaspoon red pepper flakes
1⁄4 teaspoon cayenne pepper
4-5 cloves garlic, minced
Hot pepper sauce to taste
1 cup grated, white cheese such as Monterey Jack
1 cup fresh cilantro or parsley, diced, for garnish
4 slices bacon, fried, drained and chopped, optional garnish
Brown chicken in oil with onions in a chili pot. Drain and add remaining ingredients except for cheese and garnish. Bring to a boil. Reduce heat and cover. Simmer for two hours. Serve with cheese and cilantro on the side, also a stack of flour tortillas browned in olive oil and quartered, served warm.
Notes: Some like it thick, some thin. Use chicken stock to adjust it. You must make this a day ahead and refrigerate overnight ahead to allow the flavors to meld.
Serves 8 in medium soup bowls with melted cheese on top. Run under the broiler at the last minute. Pickled jalapeno rings are nice on the side.
Page 2 of 2 - DISH NO. 2: WHITE CHILI
Cut the soup stock in half. Add one 141⁄2 ounce can of kidney beans, drained, one can of chopped sweet jalapeno peppers and one can of hot, with juice. Adjust thickness to your taste with more chicken broth if needed. Adjust spiciness with pepper sauce.
DISH NO. 3: BEAN DIP
Cook down three cups chili until thickened or use a flour and water mixture. In a blender and puree until smooth. Add other half, chill and serve with warmed taco chips or flour tortilla triangles.
DISH NO. 4: QUESADILLAS
Warm six medium flour tortillas. Spread each with cream cheese, then a layer of bean dip. Top with jack cheese and another tortilla. Fry each in olive oil until brown. Let sit for five minutes and then cut into quarters pizza style and serve with a side of green or red salsa, chopped scallions with stems and corn relish.
DISH NO. 5: ENCHILADAS
Make chili but use chopped, cooked chicken instead of ground. Spoon lengthwise across medium-size soft-flour tortillas. Roll up and place in a flat, greased baking dish. Spoon more chili over enchiladas, cover and bake for 30 minutes at 350 degrees. Spread cheese on top and finish baking uncovered, about 15 minutes. Serve beside finely shredded lettuce salad with salsa and a dollop of sour cream or guacamole.