white chili from the skyway restaurant custer, sd -- my renditition

(1 rating)
Recipe by
Gary Hancq
Port Byron, IL

I savoured this dish while vacationing with my son and grandson at Custer State Park in Custer, SD. in July of 2001. I enjoyed it enough to discern the makins’ so I could duplicate it upon returning home.

(1 rating)
prep time 20 Min
cook time 1 Hr 30 Min

Ingredients For white chili from the skyway restaurant custer, sd -- my renditition

  • 2 can
    Northern Beans 15 oz. with liquid
  • 1 can
    White Whole Kernel Corn or Shoepeg 15 oz. with liquid
  • 1 1/2 can
    Water
  • 1/2 md
    Onion diced fine
  • 2 to 4 slice
    Jalapeno peppers diced fine
  • 1 c
    Cooked Chicken Breast diced to size of beans
  • 2 dash
    Tobasco Green Pepper Sauce or to taste.
  • 2 or 3 dash
    Salt and Pepper or White Pepper to taste

How To Make white chili from the skyway restaurant custer, sd -- my renditition

  • 1
    Saute Chicken Breast in oil and butter until cooked. Then dice small to size of beans.
  • 2
    In large saucepan add all ingredients except Chicken and Onion.
  • 3
    In microwave bowl cook diced onions in 1 tablespoon butter for 1 /12 minutes on high. Add to Saucepan.
  • 4
    Low simmer alll for 35 to 45 minutes.
  • 5
    Serve with shreaded Montery Jack Cheese and crumpled Tortilla Chips if you desire. Also great with a couple of slices of cornbread, my favorite accompaniment.
  • 6
    Add Salt, Pepper and additional heat to taste. I make mine mild and let guests add heat of their choice.

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