White Rabbit Chili

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 oil2 cups cubed rabbit meat1 large white onion, chopped3 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 removed1-3 jalapenos, chopped and seeds removed (depending on ripeness they vary from mild to spicy)1 tsp ground cumin1 ½ tsp oregano⅛ tsp cayenne pepper4 cups cooked cannellini beans (or white northern)12 ounces Monterey jack cheese, shreddedoptional: red pepper flakessour 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)