Not just any chili cook off, a chicken chili cookoff! Chicken, white beans made from scratch, green chilies and cheese make this chili creamy and a nice change from the usual beef chili. Kick up the heat if you like yours hotter. That’s the thing about chili, you can add or take away ingredients to suit your taste. Garnish with cilantro, cheese, salsas, or anything else you can think of.
Today is the first chili and tomorrow I’ll give you the second and reveal the winner. If you try them both, let me know which one you like best!
These recipes are from Epicurious.
1. Place beans in heavy large pot with enough cold water to cover by at least 3 inches. Let stand overnight. Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies. Set aside.
2. Drain beans. Return to pot. Add enough cold water to pot to cover beans by 3 inches. Simmer until beans are almost tender, stirring occasionally, about 1 hour. Drain well.
3. Melt butter in clean heavy large pot over medium heat. Add onions and saute until tender, about 15 minutes. Add flour and stir 5 minutes (do not borwn). Gradually whisk in chicken broth and half and half. Simmer gently until thickened, about 10 minutes. Add reserved white beans and roasted chilies, shredded chicken, and next 5 ingredients. Simmer gently to blend flavors, about 20 minutes. (Chili can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before continuing.)
4. Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). Ladle chili into bowls and garnish with cilantro and green salsa. Serve.