Matt’s White Bean Chili

This recipe comes from my neighbor Matt, who is famous for his chili recipes – this is just one of the many! It is great for football parties or just something to warm the soul on a cold windy day. I recommend making your own chicken broth for this recipe, you need shredded chicken and the best way to make shredded chicken is cooking it like you would make a soup. Using 4 chicken breast with ribs and skin will give you plenty of shredded juicy breast meat for this recipe as well as the flavorful broth. As an added bonus, you will not use all of the broth and can make chicken noodle soup or reserve for another use.

Ingredients

Broth & Chicken
4 chicken breasts with ribs and skin
1 medium yellow onion sliced
2 stalks of celery diced
1 small bag of baby carrots
1 teaspoon of kosher salt
Fresh cracked pepper
Chili
1/4 cup of olive oil
2 large yellow onions, diced
1/3 cup of cornstarch
4 cups of chicken broth (from your own broth)
3 cups of half and half cream
2 – 19 oz. cans of white kidney beans also known as Cannelloni beans, rinsed and drained
8 fresh Anaheim chilies about 1 pound
4 cups of shredded cooked chicken (from your own broth)
1 tablespoon of chili powder
1 tablespoon of Tabasco sauce
1 tablespoon of ground cumin
2 teaspoons of salt
1/2 teaspoon white pepper
1 1/2 cups of grated Monterey Jack cheese about 6 ounces
1 cup of sour cream
Suggested Garnishes
1 Avocado diced for technique see How to cut an Avocado
Chopped fresh cilantro
Purchased tomatillo or green chili salsa
Tortilla chips, blue corn or yellow corn
Sour cream
Chili threads

Technique

Make broth by placing in a large pot. Cover with water until all the chicken is under water. Simmer for an hour over low heat. Remove chicken, let cool and shred, making sure to remove any fat, skin and bones. Ladle out 2 cups of chicken broth into a liquid measuring cup. Reserve remaining chicken broth and vegetables for another meal. While broth is simmering, roast chilies. See Roasting Peppers technique if needed. Chop chilies after cooled. Set aside. Proceed to make chili by heating olive oil over medium high heat in a large pot. Add onions and sauté until translucent. Add cornstarch, stir for about a minute, make sure it does not brown. Whisk in chicken broth and half and half. Simmer over low heat for 20 minutes. Add white beans, roasted chilies, shredded chicken and next 5 ingredients. Simmer over low heat to blend flavors, about 20 minutes. Add grated cheese and sour cream. Stir until chili is heated through and cheese melts. Do not boil. Ladle chili into bowls and top with any of the above mentioned garnishes.

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