While shooting photos at the Bruneau Cowboy Christmas last December, my good friend Kent Kidd and I were offered a free lunch. Who can turn down a free lunch? The menu board offered two choices: beef stew or white chili. I’ve learned from many past travels with Kent that whatever he orders, I order too! He just really knows how to pick ’em.
So even though we had never heard of white chili, that’s what we ordered. It was AMAZING.
That evening I made it a personal goal to get my hands on that white chili recipe – not so much for the magazine, but for more selfish reasons.
I sent an e-mail to Becky Miller, the Bruneau Cowboy Christmas event coordinator. She responded: “It happens to be a family secret and if I told you I’d have to kill you.”
Turns out that the recipe comes from her mom. Becky went on to say, “We are cattle people and would hate for it to get out that one of our secret family recipes involves chicken.”
Well, we can all consider ourselves lucky because we coaxed the recipe out of her and can now experience the famous Bruneau White Chili.
Bruneau White Chili
3 Chicken Breasts (cubed)
1 Onion, chopped
1 1/2 TBS Garlic Powder
1/2 C Whipping Cream
1 C Sour Cream
4 cans White Beans (rinsed & drained)
2 C Chicken Broth (15 or 16 oz)
1 7 oz. can Diced Green Chiles
1 tsp Salt
1 tsp Ground Cumin
1 tsp Oregano
1/2 tsp Black Pepper
1/4 tsp Cayenne Pepper
1) Sautee chicken & onion with garlic powder in oil.
2) Combine beans, broth, chiles & spices
3) Add chicken & onion mixture. Simmer on low.
4) Just prior to serving, add whipping cream & sour cream.