Friday, January 4, 2013

White Chicken Chili

This is the award winning Chili recipe from my work's chili cook off. It won first place out of 10 other chili recipes. Myself and three other coworkers took two separate recipes, made them, changed them and combined them to come up with this.

Recipe has been doubled.

  • 3 lbs ground chicken
  • 2 large onions, chopped
  • Cook ground chicken and onions together until onions are translucent and chicken is no longer pink.
  • 10 garlic cloves
  • 2 finely minced jalapenos
  • Sauté with chicken and onions for about 3 minutes.
  • 1 t salt
  • 2 t cumin
  • 2 t ancho chili powder
  • 2 t coriander
  • 1/2 t cayenne
  • Add spices and cook into meat about 5 minutes.
  • Juice from 2 limes
  • 4-6 4 oz cans chopped green chilies
  • Add to meat, lower heat and simmer 30 minutes or so.
  • 1 1/2 - 3 cups chicken broth
  • Add chicken broth as needed to keep liquid enough to not burn.
  • 4-6 cans cannellini beans, drained
  • Process 1-2 cans of drained beans with blender (depending on how thick a consistency you like), and add all beans to chicken mixture in large dutch oven or crockpot.
  • Heat through, then reduce heat to low and simmer until ready to serve.
  • Just before serving, mix in 8-16 oz greek yogurt or sour cream

Serve with lime, cilantro, grated cheese, fresh jalapenos, fritos, crackers, whatever sounds good.

I've also experimented with not blending the beans and/or not draining them. You can adjust the liquid and simmering length to reach the consistency you desire.