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Prep Time: 120 Minutes Cook Time: 120 Minutes |
Ready In: 240 Minutes Servings: 10 |
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I make chili several different ways, but my family fondly refers to this one as the white chili, because it features chicken and great northern beans. The finished product is actually a deep shade of orange! This chili is usually a two-day or two-part process for me, but it's well worth the time and effort. I've actually won a couple of cash awards in local chili contests with this recipe - one at the VFW and one at work. The recipe has carribean influences and is the result of multiple adaptions to a recipe I found years ago in the Sunday Parade magazine. Ingredients:
5 lbs chicken thighs |
1 onion, quartered |
2 carrots, quartered |
3 bay leaves |
1 lime, juice of |
2 teaspoons cumin |
1 teaspoon coriander |
6 black peppercorns |
3 tablespoons olive oil |
3/4 cup poblano pepper, chopped small |
3/4 cup white onion, chopped small |
1 lb cajun andouille sausage, 1/2-inch slices, then quartered |
1 (28 ounce) can crushed tomatoes |
1 (28 ounce) can diced tomatoes |
6 ounces tomato paste |
1 (14 ounce) can great northern beans |
1 tablespoon ground coriander |
1 tablespoon ground cumin |
1 tablespoon chili powder |
2 tablespoons red wine vinegar |
2 tablespoons molasses |
1 tablespoon chopped dried chipotle pepper |
1 tablespoon sugar |
salt and pepper |
sour cream (to garnish) |
shredded colby-monterey jack cheese (to garnish) or cheddar cheese (to garnish) |
Directions:
1. PART I.
2. Put chicken thighs in a medium stock pot, add water to cover and add the next 8 ingredients.
3. Bring to a boil, reduce heat and simmer for 45 minutes.
4. Remove chicken thighs to a platter to cool (about an hour until you can handle them.).
5. Strain the stock into a large bowl with a lid; throw away the vegetables. Put the stock in the fridge to cool.
6. Pick the meat from the chicken thighs, chop into small bite-sized pieces and store it in the fridge.
7. PART II.
8. Put the olive oil in your favorite soup pot and saute the poblano pepper and onion until soft.
9. Add the andouille sausage and saute for a few minutes.
10. Add the chicken pieces from Part I and remaining ingredients on the list.
11. Skim the fat from the reserved stock.
12. Add stock to the soup pot a little at a time and stir until chile is desired consistency. Simmer chili on medium heat for at least an hour. You may want to add a little more stock as the chili simmers.
13. Serve garnished with shredded cheese and a dollup of sour cream.
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