SPARTAN (Green & White) Chili ....Go State!

Fists are pumpin'...mouths are wootin'...legs are dancin'...roofs are raisin'...

My boys are Big Ten Champs!!  Go Spartans!!  Okay, we're tied for first, but I'll take it.  This chili is perfect for a game day.  We warmed up with a bowl while tailgating...and refueled with a bowl during half time.  There's nothing a little GREEN and WHITE can't fix.  Not today, at least. 

I started by soaking Great Northern Beans overnight and then cooking them until tender.  I also made a turkey stock with turkey carcass, neck, and a few extra pieces...plus veggies and aromatics (carrot, onion, celery, parsley, bay, cloves, thyme, garlic, and peppercorns).  If you don't have any turkey stock and don't feel like making any, feel free to use chicken stock or broth.  Oh, and of course you could use canned beans, if you wished, as well.

Green & White Chili

or

MSU Spartans Chili

or

Big Ten '10 Champs Chili

makes a big ol' batch (~1 - 1½ gallons)

olive oil

2 onions, chopped

2 green peppers, chopped

8 cloves garlic, peel & smash

2 poblano chiles (roasted, peeled, stemmed, seeded), chopped

2 Tbs. Hatch chile powder (or another green chile powder)

1½ c. salsa verde

1 gallon turkey stock

3 c. cooked Great Northern Beans (or another white bean)

2½ c. cooked white hominy

4 c. cooked, pulled turkey (or chicken)

sea salt & freshly ground black pepper, to taste

garnish:

sour cream

avocado, diced

cilantro, chopped

pepperjack cheese, shredded

fried tortilla strips

Heat a couple of glugs of olive oil in a Dutch oven over medium heat.  Add onion, green pepper, garlic, and poblanos.  Cook until the onions become translucent, stirring from time to time.  Add hatch chile powder, stirring, for ~30 seconds then add salsa verde. Let it bubble away for a few minutes, then add in turkey stock and bring to a boil.  Lower heat to a simmer and cook for about 15 minutes.  Add beans, hominy, and turkey meat to pot.  Season with a bit of salt and pepper, to taste.  Partially cover and simmer gently for ~20 minutes.

Serve topped with any or all of the garnishes.

Keeps well in a warm crockpot all day long.  Tastes even better after sitting (in the refrigerator) overnight and then re-heated!  

Go Green!  Go White!

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