A Super Bowl of Chili, comin’ right up!
January 11th, 2009As soon as the last box of Christmas decorations are stored away I start thinking about what to serve for our Super Bowl party. Funny how my thoughts always turn to food. I’m thinking this year I will make a big pot of soup and have a create your own sandwich bar. I’ve been working on a Whiskey Green Chili Cheese Soup that is pretty darn good.
Whiskey Chili Cheese Soup
3/4 Cup plus 2 Tablespoons Butter
1 Cup All-purpose Flour
8 Cups Chicken Broth
1 Large Yellow Onion finely, chopped
2-4 oz cans green chiles
2 large cloves garlic, minced
2 Tablespoons shallots, minced
1 Cup Whiskey
16 oz. sharp or extra sharp cheddar cheese ( I prefer extra sharp) grated Salt and White Pepper to taste
6 Slices bacon, cooked and crumbled (for garnish)
In a heavy six quart saucepan melt 3/4 cup butter over medium heat. Whisk in the flour to make a roux. Cook over medium-low heat for 5 minutes while stirring. Whisk in chicken broth until smooth. Simmer 30 minutes.
Meanwhile melt the remaining butter over medium heat in a large saute pan.
Saute the onions until soft and golden. Add the green chiles, garlic and shallots. Continue to saute until remaining ingredients are soft. Add sauted ingredients to soup base. Then add whiskey and cheese stirring to blend thoroughly. Season with salt and pepper as needed. Serve topped with crumbled bacon. I like to cook my bacon in the oven using a foil lined rimmed baking sheet with a rack in it. I usually heat the oven to 350 degrees, but you can do it at 325 or 425 depending on how closely you want to pay attention to when the bacon is done. I am famous for burning toast or bacon in the oven, so I usually opt for a cooler temperature whenever possible.