White Chicken Chili and Drip Beef

While some families find themselves on spring break somewhere warm and sandy, we find ourselves enjoying quite the opposite! Each year, the Graf family heads west for a family ski vacation. We like to spend time in different parts of the country, frequenting resorts between Colorado, Utah and Montana. This year, we are nestled in mountains of beautiful Beaver Creek, Colorado. The scenery is perfect for that warm cup of coffee or Apres Ski cocktail, the cuisine is outstanding and they really go the extra mile to make it an easy and convenient vacation for families!

Every year, we enjoy putting together the weekly menu. We love to dine out, but also pride ourselves (maybe more than we should) on being decent cooks – so there are always traditional recipes that make the menu each year, and usually a “new” one to add in the rotation. The two I’m sharing today are ones that will “get you over the mountain,” being full of flavor and nutrition. If you’re not out of the winter woods yet, and still needing some warm comforting meals as spring drags it’s feet, these are for YOU. Enjoy, as always, and sending my love from Colorado to your kitchen – wherever that may be!

DUMP White Chicken Chili – Inspired by The Chunky Chef

• 1 Rotisserie Chicken – Picked and Shredded
• 1 yellow onion diced, and sauteed
• 2 cloves garlic minced
• 24 oz. chicken broth (I like choosing organic, regular sodium)
• 2 15oz cans great Northern beans drained and rinsed
• 2 4oz cans diced green chiles (I do one hot, one mild)
• 1 15oz can whole kernel corn drained
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin
• 3/4 tsp oregano
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• 4 oz cream cheese softened (you can certainly omit this if you prefer dairy free)
• 1/4 cup coconut milk

INSTRUCTIONS

• Add ALL ingredients to the crock pot and set on low for 8 hours. About halfway through, I”ll give it a stir to start breaking down the cream cheese.
• Top with your favorites! I set out sliced avocado, green onion, shredded cheddar and sour cream.

DRIP BEEF

This recipe was first made by my sister-in-law Cynthia SEVENTEEN years ago! I love a good story behind a recipe, and the drip beef provided her comfort in the toughest of times after the loss of her precious mother. Since eating it for the first time, she wanted to share that comfort with her family – and has been making it ever since. I’m not sure the Graf gentlemen will accept a ski trip or holiday without it! This beef shreds effortlessly and can be served on toasted hoagie rolls with a warm side of jus. I LOVE a French Dip, and enjoy mine with provolone melted over it, and adding some horsey sauce or Durkee’s (another Graf staple).

This photo by Jenny Steffens Hobick looks most like our drip beef. Her recipe is very similar and can be found here.

• 5 pounds chuck roast
• 2 cubes beef bouillon
• 2 tablespoons salt
• 2 teaspoons garlic salt
• 2 bay leaves
• 2 tablespoons whole black peppercorns
• 2 teaspoons dried oregano
• 1 1/2 teaspoons dried rosemary
• Add a dash of Dale’s seasoning or Worcestershire

INSTRUCTIONS (Adapted from Allrecipes, and adjusted by the Graf Family)

1. Place roast in a large pot with water to cover. Mix in bouillon, salt, and garlic salt. Place the bay leaves, peppercorns, oregano, and rosemary in a mulling spice ball and to the pot. You can also just directly add all spices to the water.
2. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 6 to 8 hours. Remove spice ball (if used) and discard. Remove roast from the pot and shred with two forks. Reserve broth for dipping, dunking or sopping if desired.

*HELPFUL HINTS – We will sometimes double or triple the recipe, and freeze leftovers. Tasting throughout cooking is a good idea – we’ve added more bullion before. It’s also important to trim the fat off of the meat before cooking. It helps shred easier – and makes for good piling on the hoagie roll.*