Tuesday, October 12, 2010

Ghost Chili

all that embodies the FALL

 leaf changing

dogs in Boligee 
photo courtesy of Troupe Brewer

attack of the pumpkin man 

Alabama football

turkey eating

Ghost Chili
1 lb large white beans
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped (divided)
1 tablespoon oil
2 4-oz cans chopped green chilies
2 teaspoons ground cumin
1 ½ teaspoons dried oregano
¼ teaspoon ground cloves
¼ teaspoon cayenne pepper
½ teaspoon chili powder
4 cups diced cooked chicken breasts (or more)
3 cups grated Monterrey Jack cheese

Combine beans, chicken broth, garlic and half of the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add more chicken broth, if necessary. In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Serve topped with grated cheese. Serves 8-10.

Great to serve for Halloween!


  1. I just made Ghost Chili two nights ago! Soooo yummy!!

  2. I love Ghost Chili, too! You captured the essence of fall in all the images- I'm feeling the brisk air of autumn thanks to your post!

  3. Jason and I are making this tonight...sounds yummy!!