In celebration of the first snow here in Cincinnati, I decided to make one of my favorite cold weather meals, White Chicken Chili. The white part comes from the fact that there is no tomato in it, which allays any chance of my getting heartburn, but also allows for a new combination of flavors in the classic chili format.
This recipe is not really a true recipe but is rather a rough estimate at what amounts of things I used, as this chili was relayed to me by my dad, who accepts "some of this and a little bit of that" as a standard of measurement. However, the nature of chili allows for some freedom when it comes to spice and meat selections, so this recipe is to be used merely as a guide to making it one's own.
Recipe:
White Chicken Chili
2 lbs chicken breast, boiled and shredded
1 lb Andouille sausage link, sliced
1 large onion
2 large poblano peppers, roasted and peeled
4 cups chicken stock
3 cans cannellini beans, drained
2 cloves garlic, minced
8 oz. can green chilies
Cumin
Oregano
Salt and Pepper
Chili powder
Paprika
Dash of Liquid smoke
1.) Put a tbsp. of oil in a large pot over medium-high heat, add onion and cook until they become translucent, 3-5 minutes. Add the garlic, cook for 1-2 minutes, add the ground spice mix and cook for a few moments longer. Then add the chopped up poblanos, the can of chilies and two cans of beans.
2.) In a blender, combine the remaining can of beans and a cup or so of the stock, blend. This will be used to thicken the chili later.
3.) Add the stock and the bean mixture, bring to a low boil.
4.) 10 minutes before serving, add the sausage and chicken, allowing them to warm up. Serve.
This recipe is not really a true recipe but is rather a rough estimate at what amounts of things I used, as this chili was relayed to me by my dad, who accepts "some of this and a little bit of that" as a standard of measurement. However, the nature of chili allows for some freedom when it comes to spice and meat selections, so this recipe is to be used merely as a guide to making it one's own.
Recipe:
White Chicken Chili
2 lbs chicken breast, boiled and shredded
1 lb Andouille sausage link, sliced
1 large onion
2 large poblano peppers, roasted and peeled
4 cups chicken stock
3 cans cannellini beans, drained
2 cloves garlic, minced
8 oz. can green chilies
Cumin
Oregano
Salt and Pepper
Chili powder
Paprika
Dash of Liquid smoke
1.) Put a tbsp. of oil in a large pot over medium-high heat, add onion and cook until they become translucent, 3-5 minutes. Add the garlic, cook for 1-2 minutes, add the ground spice mix and cook for a few moments longer. Then add the chopped up poblanos, the can of chilies and two cans of beans.
2.) In a blender, combine the remaining can of beans and a cup or so of the stock, blend. This will be used to thicken the chili later.
3.) Add the stock and the bean mixture, bring to a low boil.
4.) 10 minutes before serving, add the sausage and chicken, allowing them to warm up. Serve.
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