Prep 2 hrs
Cook 2 hrs
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.
- 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)
- PART I.
- Put chicken thighs in a medium stock pot, add water to cover and add the next 8 ingredients.
- Bring to a boil, reduce heat and simmer for 45 minutes.
- Remove chicken thighs to a platter to cool (about an hour until you can handle them.).
- Strain the stock into a large bowl with a lid; throw away the vegetables. Put the stock in the fridge to cool.
- Pick the meat from the chicken thighs, chop into small bite-sized pieces and store it in the fridge.
- PART II.
- Put the olive oil in your favorite soup pot and saute the poblano pepper and onion until soft.
- Add the andouille sausage and saute for a few minutes.
- Add the chicken pieces from Part I and remaining ingredients on the list.
- Skim the fat from the reserved stock.
- 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.
- Serve garnished with shredded cheese and a dollup of sour cream.