Super Recipe Sunday: Jumpin' Jack Chili

Posted 119 days ago ago by Ellsworth Cooperative Creamery

Jumpin' Jack Chili

Servings: 4

1 cup onion, diced
1 teaspoon olive oil
1 can (4 ounces) chopped green chiles, undrained
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
2 cans (15 ounces each) great Northern beans, drained and rinsed
3 1/2 cups chicken broth
2 cups cooked chicken, chopped (rotisserie chicken can be used)
1 cup (4 ounces) Wisconsin Blaser's Monterey Jack Cheese*, coarsely grated and divided
1 cup (4 ounces) Wisconsin Ellsworth Valley Colby Cheese, coarsely grated and divided
Toppings: crushed corn chips, sour cream, chopped green onions, olives, chopped tomatoes, oyster crackers, goldfish crackers, bacon

Cook onion in hot oil in heavy stock pan (Dutch oven) over medium-high heat, stirring until tender. Add green chiles, garlic and cumin; cook 2 minutes, stirring constantly. Add beans and chicken broth, stirring well. Bring to boil; reduce heat, and simmer 20 minutes.

Add chicken, 1/2 cup monterey jack and 1/2 cup colby; simmer over low heat 10 minutes more.

Ladle chili into bowls. Top each serving with remaining cheeses and desired toppings.

*Or use pepper jack or jalapeño jack.

Recipe provided by the Wisconsin Milk Marketing Board.
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