White Chicken Chili
ICSA 4: White Chicken Chili by NosmoKing Visit Thread
To all of you who said, "I hope we don't get a million chili recipes for this thread", fuck you. I'm making chili. Specifically, I'm making white chicken chili.
I had thought about doing something Mexican, or a black bean soup, or perhaps my peanut butter pie, but the first thing that came to mind was Chili. It's freeze your boogers cold up here in Wisconsin. Nothing's more comforting that coming in from the cold and sitting down to a nice hot bowl of steaming chili. Well, perhaps a blowjob is more comforting, but this is a cooking thread.
- 2 lb package of Great Northern Beans
- 2 lbs of boneless, skinless chicken breast
- 2 TBSP ground cumin
- 1 TBSP fresh ground black pepper (fine)
- 1 TBSP ground cayenne pepper (or more if you like it really hot)
- 1 TBSP onion powder
- 1 TBSP garlic powder
- 2 TBSP table salt
- 4 medium yellow onions
- 3 jalapeno peppers (or more to taste)
- 3 cloves of garlic
- Canned Chicken Stock (enough to cover)
- Shredded Cheese, Sour Cream, Diced Cilantro and Onions, and Tortilla chips for serving
You'll need beans.
You'll need Great Northern Beans (look at the bag on top, in the front).
You'll need a 2-pound package of Great Northern Beans.
Open your package of beans and pick through the beans to remove any rocks, ugly beans, or other crap you don't want in your finished chili. Now, soak your beans in water overnight. The beans will double in size, so keep that in mind as you choose your soaking container. Note that I used my pasta pot with the insert in place. This makes draining the hydrated beans a snap. All you need to do is lift up the perforated basket.
Dump your beans in the crockery liner of your 6-quart crock-pot. Don't have a 6-quart crock-pot? I guess you need to modify your recipe.
Get your drink ready for cooking time.
Should you have a nice glass of wine?
Perhaps a vodka and tonic would be nice?
No! Chili demands BEER and beer it shall have!
Make a spice blend consisting of the following stuff:
2 TBSP ground cumin 1 TBSP fresh ground black pepper (fine) 1 TBSP ground cayenne pepper (or more if you like it really hot) 1TBSP onion powder 1TBSP garlic powder
Mix until blended.
Now, get a 2 pound package of boneless skinless chicken breasts (or an equivalent amount of boneless skinless dead bird, any part will do) and use your snazzy knife to dice the bird into 1/2" cubes.
Place the cubes in a large bowl and sprinkle with 1/2 of the spice mixture. Toss to coat evenly.
Get 4 medium sized onions (the ones that come in a mesh sack in the supermarket), 3 jalapeno peppers, and 3 cloves of garlic (omitted in the picture). If you like anus searing heat, add more peppers.
Dice the onion and garlic into a fine mince (about 1/8" or so) and crush the garlic with 2 TBSP of salt. Put in a bowl and set aside.
Heat a tablespoon or so of vegetable oil in a large skillet over medium-high heat. Here I am using my 12" cast iron skillet by Lodge.
Brown the chicken in the skillet in batches (a bit of oil between batches is a really good idea). If you overcrowd the pan, you will steam the chicken rather than brown it. I needed 4 trips to the frying pan to brown all 2 pounds of diced chicken.
The smell is so wonderful that my lazy, fat-ass cat woke up!
It even attracted the attention of my neighbor's cat!
After you've browned your bird, you'll note that there is a nice layer of fond (brown crusty stuff on the bottom of the pan) in the pan. Add yet more oil (a teaspoon or so) to the pan and dump in your veggies and spread evenly. The veggies will deglaze the pan for you and all that brown goodness will blend in with the veggies. Cook the vegetables until they just start to brown. This can be challenging to see as they will be tan colored from deglazing the pan. Don't yank the veggies too early as they'll develop lots of nice flavors if you let them start to brown.
Add the chicken, vegetables, and the remaining spices to the crock-pot. Note how nicely deglazed the pan is after cooking the veggies.
Add enough chicken stock to come up to the top of the beans. Stir and put in the cooker on HIGH for 5-6 hours. Low temp will take about 2X as long.
Canned stock is fine for this application.
After cook time is over, add 1/2 a pound of shredded cheese. I used a co-jack blend, but you can use any nice chili appropriate cheese. Mix the cheese in and let it melt.
Spoon the finished chili into a bowl. Top with shredded cheese (here we stuck with Monterey Jack cheese as I had some left over) a dollop of sour cream, and some diced cilantro and onions. Serve with tortilla chips and beer.
Serve to your loving family.
Get snuggles from your cute kid for being such a great dad.