Recipes
Take your craving into the kitchen.
White Chili Castle
1995 Cookoff Winner
| 10 | White Castle hamburgers |
| 3 cups | chopped chicken breast, cooked |
| 1 | (16-oz.) can northern white beans |
| 1 | (16-oz.) can white kidney beans |
| 10 cups | chicken broth |
| 2 cups | white onion, chopped |
| 1 cup | celery, chopped |
| 1 cup | yellow pepper, chopped |
| 1 cup | tomato, chopped |
| 1/2 tsp. | chili powder |
| 1/2 tsp. | cilantro |
| 1/2 tsp. | cumin |
| 1/2 tsp. | garlic, minced |
| 1/2 tsp. | oregano |
| 1/2 tsp. | white pepper |
| 1 stick | butter |
| 1 cup | Monterey Jack , shredded |
| 1 cup | mozzarella, shredded |
| 1 cup | provolone cheeses, shredded |
| 1/2 cup | parsley, chopped |
Stock: Cook skinless chicken breast in 10 cups of water until tender. Remove meat from bone and chop up if necessary. Remove burgers and pickles from buns and cut them up. Place buns in oven at 225° until dry, then crush. Add following ingredients to stock and simmer 1 to 2 hours, stirring occasionally: burgers, pickles, chicken, beans, onions, celery, yellow pepper, tomato, chili powder, cilantro, cumin, garlic, oregano and white pepper. Just prior to serving, add butter, cheese and bun crumbs and simmer 15 to 20 minutes. Ladle chili into bowls and garnish with parsley.
Submitted by Stan Nikonowicz of Defiance, MO
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