White Rabbit Chili is on the menu tonight! We love chili all year long. This creamy white chili version is a keeper! Bring on the big bowls for this one and make sure you have enough for leftovers.
White Rabbit Chili
White Rabbit Chili – Ingredients
1 Tbsp butter or oil
2 cups cubed rabbit meat
1 large white onion, chopped
3 cloves garlic, minced (or 1 tsp dried minced garlic or garlic powder)
2 cups chicken broth (or more depending on how thick/thin you like your chili)
2 Anaheim peppers, chopped and seeds removed
1-3 jalapenos, chopped and seeds removed (depending on ripeness they vary from mild to spicy)
1 tsp ground cumin
1 ½ tsp oregano
⅛ tsp cayenne pepper
4 cups cooked cannellini beans (or white northern)
12 ounces Monterey jack cheese, shredded
optional: red pepper flakes
sour cream, and salsa
White Rabbit Chili – Instructions
Pour the oil into a hot pan and cook rabbit until done. Add onions and cook over medium until onions become tender. Add the garlic and and peppers, simmer for an additional minute.
Add in the rabbit, broth, beans and additional seasonings, simmering for at least 20 minutes. Taste and add red pepper flakes if needed.
Stir in about 8 ounces of the shredded cheese, simmer for another 15 minutes or so, stirring occasionally.
Top with the rest of the cheese, sour cream, or salsa and serve.
This recipe is easily doubled and can be made in the crockpot and left to simmer all day as well. (though leave out the cheese until the last 15 minutes of cooking)