Beans, Beans, the musical fruit!

With all this talk of football, tailgating, and the fair, another activity that symbolizes the transition into Fall is Group Therapy's 22nd Annual Chili Cookoff. It will be held on Saturday, October 11th in Five Points. Come eat Chili for a great cause and listen to some awesome music. All proceeds to benefit Camp Kemo and the Hope Center.

There is always a great mix of interesting people and even more interesting chili. Every year I say that I am going to enter, but always miss the boat. If I was to participate, I would make my White Bean Chili. It is always a winner!

http://www.grouptherapybar.com/chili2008/

WHITE BEAN CHILI

serves about 8-10ppl

2 cans (15oz?) of navy beans, rinsed and drained

1 can pinto beans, rinsed and drained

3 cans of chicken stock, soup size cans

4 tablespoons of butter, one stick

1 tbl. Minced garlic

1 medium onion, diced

2 small cans green chilies, found in Mexican foods area

1 can corn, white if you can find it, drained

1 pound boneless, skinless chicken breast, finely chopped

2 tbls ground cumin

1 tbl dried oregano1 tbl black pepper

1/2 bunch fresh cilantro, chopped, in produce section

In a stock pot, boil water and add chicken breast. Season water to your liking, optional. Cook thoroughly, at least 20 minutes. Let chicken cool, or put in fridge. Dice into rough, small pieces. In a saucepan, heat butter and saute garlic, onion, and chilies for about 5 minutes. In a large stock pot, combine chicken stock, beans, corn, all of the spices, and then add the garlic/onions/chilies. Add the chopped cilantro. Bring to a boil. Lower heat to medium and cook, stirring occasionally, for approximately 2 hours. If chili is too liquidy, then ladle some of the liquid off of the top. Top each bowl with a dollop of sour cream. Serve with Corn bread.