I feel a little bit like a poser writing a post on chili.
Years ago (over 20, when I was still a young, young child–barely out of the womb, really), my Dad and my uncles decided to enter a chili cook-off. At that time, this event was basically an excuse to get together and drink beer, and the chili making was secondary.
Over the years, however, my dad’s passion for chili-making has grown, and his recipe has definitely improved. He’s won a number of state cookoffs, and has qualified for the World chili cookoff seven times. What I’m saying is he makes a mean pot of chili.
I’m also saying that the chili he makes for competition is “too good” for us to eat at home; we are usually relegated to ground turkey and not the tri-tip he uses for competition.
Anyway, a week or so ago, I got excited by the actual fall temperatures we were experiencing and decided I wanted a big pot of soup. And by soup, I mean a hearty chili accompanied by cheddar corn muffins. Nothing says fall more to me than chili.
While I typically make red chili, I wanted something a bit different. And I wasn’t disappointed by this one. It was creamy, flavorful and very filling. Doodle and the Tall Boy gobbled it up. You will, too. Try it!
Print This Recipe
Creamy White Chicken Chili
makes about six servings, adapted from Better Homes and Gardens Tailgating magazine, 2011
1 tablespoon olive oil
1 1/2 pounds chicken breast, chopped
1 small onion (I used yellow)
4 cloves garlic, minced
2 15-ounce cans Great Northern Beans, drained and rinsed
1 14.5-ounce can chicken broth
1 4-ounce can each, diced green chilis and diced jalepenos
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground cumin
1 teaspoon garlic salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1 8-ounce carton sour cream (I used light)
1/4 cup half-and-half (I used fat-free)
shredded cheddar cheese and sliced green onion, for garnis
Heat oil over medium-high heat. Add chicken, sweet onion and garlic; cook and stir until chicken is no longer pink. Sitr in beans, broth, green chilis, jalepenos and spices.
Bring to a gentle boil; reduce heat. Simmer, uncovered, for one hour, stirring occasionally. Mash beans with a potato masher.
Stir sour cream and half-and-half into chili and simmer for 30 minutes longer (do not allow chili to boil).
Ladle chili into bowls and garnish with cheese and green onions.
previous post: The Chocolate Diaries – Hot Fudge Sauce