What The Super Bowl Means To Me

Super Bowl Sunday means different things to different people. For some, it's a reason to live. For others, it's a reason to leave the house. Every year, hubby makes a big pot of turkey chili. His parents come over. They gather in the living room with the sons, and shortly thereafter, someone is yelling.  Someone else is swearing. Someone is pacing. Someone is dropping chips and guacamole on the floor. This year, they'll be joined by the wonderful French daughter-in-law who, much like moi, doesn't give a baguette about football. Is it any wonder why we've bonded so well? As usual, I plan to make a very brief guest appearance, feign interest in the game, toss out a generic "Go, team!" and slip out to dance class -- unless my teacher cancels due to that nasty cough he refuses to treat. Whether I go out or go hide upstairs, nothing much will change. The game will still be on, there will still be yelling. And chili. After last year's success, hubby has decided to take that bowl, go down the field and score again with white chili, courtesy of the late great Beverly Hills restaurant Kate Matilini:

KATE MANTILINI'S WHITE CHILI

2 cups Great Northern beans (Or canned cannelloni beans)

6 chicken breast halves

Salt

White pepper

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 (8-ounce) can chopped green chiles, drained and minced

1 teaspoon ground cumin

1/2 teaspoon dried oregano

Dash cayenne pepper

2 quarts low-salt chicken stock

1 cup shredded Jack or Cheddar cheese

In large bowl soak beans overnight. (Or forget that part and about the cans!) 

Place chicken breasts in cold water in skillet. Season to taste with salt and white pepper. Bring to boil. Reduce heat and simmer 7 to 8 minutes. Cool, then cut into 1/2-inch chunks. Set aside.

Heat olive oil in large saucepan. Add onion, garlic and chiles. Saute until onion is tender. Add 1 teaspoon salt, 1/2 teaspoon white pepper, cumin, oregano, cayenne and chicken stock. Bring to boil. Add beans. Reduce heat, cover and simmer 1 hour 15 minutes or longer until beans are tender. Do not boil beans.

Add chicken chunks and cheese. Stir. Serve with white rice and tomato salsa, if desired. Makes 6 servings.