|Written By Recipe Coordinator|
The varsity athletic teams at the University of Colorado participate in the NCAA’s Division 1 as a member of the Big 12 Conference. The school has announced that it will be joining the Pacific-10 Conference for the 2011-2012 academic year, at which point its decades-long affiliation with what is now the Big 12 (including years in predecessor conference the Big Eight Conference, previously known as the Big Six, Big Seven, and the Missouri Valley Intercollegiate Athletic Association) will end.
The official school colors are silver and gold, as opposed to the common belief of black and gold. Silver and gold were chosen to represent the state's mineral wealth, but the colors did not look good together on the uniforms, so black was substituted. There are three official fight songs: "Glory Colorado," "Go Colorado," and "Fight CU." In 1934, the University teams were officially nicknamed the "Buffaloes." Previous nicknames used by the press included the “Silver Helmets” and “Frontiersmen.” The final game of 1934, against the University of Denver, saw the first running of a buffalo in a Colorado football game. A buffalo calf was rented from a local ranch and ran along the sidelines.The school's live mascot is an American Bison named Ralphie. Tailgating at Folsom Field with this enticing chili recipe will make you the hit of any tailgating party. Go Buffaloes!
2 tablespoons vegetable oil
1 large onion, cut into medium dice
2 tablespoons ground cumin
2 teasspoons dried oregano
3 medium cloves garlic, minced
3-1/2- to 4-lb. store-bought rotisserie chicken, meat removed and chopped
1 jar or can (about 4 oz.) diced mild green chiles, drained
1 quart lower-salt chicken broth
Two 15.5-oz. cans white beans, drained
1 cup frozen corn
1. Heat the oil over medium-high heat in a 5- to 6-quart Dutch oven.
2. Add the onion and cook, stirring, until tender, 4 to 5 minutes. Add the cumin, oregano, and garlic and cook until fragrant, about 1 minute longer.
3. Stir in the chicken and chiles and then add the broth and 1 can of beans. Bring to a simmer.
4. Reduce the heat to low and simmer, partially covered and stirring occasionally, until the flavors blend, about 20 minutes.
5. Meanwhile, purée the remaining can of beans in a food processor.
6. Stir the puréed beans into the chicken mixture along with the corn.
Continue to simmer to blend the flavors, about 5 minutes longer. Ladle into bowls and serve.
If you like, serve the chili with any combination of the following: tortilla or corn chips, shredded sharp cheese, thinly sliced scallions, cilantro leaves, sliced pickled jalapeño chiles, red or green hot sauce, sour cream, guacamole, red or green salsa, and lime wedges.
Recipe and photo courtesy of Fine Cooking Magazine, Issue 91 page 86a.