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New Year’s White Bean Chili

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This can be the best year, ever, the upcoming 2020.
“Believe.”

Consistency. Hard work. Faith. Drive. Passion. Getting right back up every time.
“You can, we can, I can.”

Let’s do this! All year long. “Lettuce” bring our dreams alive!!
In the southern United States, the goat pea of legumes, the black-eyed pea is the New Year’s good luck charm of foods [for prosperity] cooked on New Year’s Day. For such a long time, it’s been the case; introduced in the States by enslaved Africans in the 17th century in Virginia.

Times move on, we move ahead, we go forward. Choose any pea or bean! It’s all up to us to choose example of reference for our intentions to be probable in our own personal lives. It’s part of that passion, that drive that we are determined to bring forth in the very best manner.

A symbol could help the grounded intentions of prosperity…

So what’s in the cupboard?

I’m currently out of black-eyed peas, but I have Great Northern beans to work with!
The ‘Great Northern’, similarly to the elegant cannellini of the runner bean; the Navy bean.

The US Navy served this bean to our sailors, an economical and nutritious food staple; named by the United States Navy!

I salute this bean, the strength of our beloved Navy, also my late father who served in the United States Navy, in the Korean War– and I salute this new year with his loved tradition of honor and livelihood with fortitude to symbolize such a reverence– the gratefulness to be alive and well, a thanksgiving of many things, still.

Every Saturday, as well as a new year beginning, he expected beans and cornbread slow-cooked on the stove. Any bean-kind, but mostly, the Navy Great Northern or black-eyed pea. It didn’t matter what was going on in our lives, the beans almost always got cooked.
In a heavy pot, I’m heating this oil of Sriracha.
It’s got these nice red flakes of pepper infused in the oil. I’m doing this with butter, for that buttery goodness, to saute chopped onion and half of a hot serrano pepper.

And to prevent bitterness, 1 chopped garlic clove to saute at the end of fresh ingredients.
Cook in 3 or 4 piece-cut chicken breasts with the fat trimmed off the meat. Stir consistently and constantly to keep meat pieces tender around edges.

Quickly add spices/seasonings: 1 teaspoon salt, 1 to 1 1/4 teaspoon ground cumin [I like a lot of cumin], 1 teaspoon dried Italian, 1/2 teaspoon black pepper…
And more…
Sprinkles of creole seasonings,
and hot sauces of these five that I always choose!– Louisiana THE PERFECT Hotter Hot, Sriracha Hot Chili Sauce, Cholula Chili Garlic, Tabasco, and El Yucateco… Why?— They each taste differently and bring that-something unique quality to the table.
One to three drops from each will do the job.
Drain 2/ 15.8 oz cans– but I don’t want them rinsed this time– I want the starch to help thicken the broth.
[Three cans of these great beans do even nicer, a thicker/heartier meal.]

Along with the beans, pour in enough chicken broth to cover.
For the zest of the punch of flavor, a fair spoon of sauerkraut is even better. Besides, it helps boost the immune system, contributes to stronger bones, reduces stress, and maintains brain health. Voila!!…
We could go with horseradish instead of sauerkraut, don’t you think?— we can’t go wrong– it has healthy properties, too– antibacterial and anti-cancerous effects.
Last but not least, we must add green chiles– a little or a lot!!
Bring to a boil, then turn down to slightly thicken. Stir in 1 cup sour cream and 1/2 cup heavy whipping cream.
To make a creamier base of texture, process half the finished result; put back into the chili.
This serves five to six people.

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