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Jan
29
2017

Super Recipe Sunday: Jumpin' Jack Chili

Posted 58 days ago ago by Ellsworth Cooperative Creamery



Jumpin' Jack Chili

Servings: 4

INGREDIENTS
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

COOKING INSTRUCTIONS
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.
Jumpin Jack Chili.jpg 



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