Wynndy's White Hot Chili

Submitted by chef 952884

"We love white chili, and this is my latest version stocked with more flavor and heat, so I wanted to post while I could remember :). The hominy adds a great texture and flavor. To up the heat, just add more peppers!!"

 

• Ready In: 3hrs 30mins
• Ingredients: 25
• Yields: 14 quarts
• Serves: 28

ingredients

• 2 whole chickens
• 1 lb white beans
• 1 bay leaf
• 3 onions
• 3 stalks celery
• 5 carrots
• 2 bell peppers
• 1 head garlic
• 2 tablespoons olive oil
• 1 teaspoon cumin seed
• 1 teaspoon crushed red pepper flakes
• 1⁄4 cup chili powder
• 1 teaspoon cayenne pepper
• 2 tablespoons ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon black pepper
• 5 (15 1/2 ounce) cans hominy, drained
• 1 (7 ounce) can green chilies
• 1⁄2 cup jalapeno, diced
• 1⁄4 - 1⁄2 cup fresh cilantro, chopped
• 1 1⁄2 cups brown rice
• 1 lime, juice of
• salt
• sour cream
• tortilla chips

directions

1. Cover beans with 2" water and bring to boil. Let soak for one hour, drain.
2. While beans are soaking, cover chickens with water and bring to boil, reduce heat and simmer for 45 minutes or until cooked.
3. Remove chicken and let cool, reserving chicken broth.
4. Cover beans with 2" water and bring to boil, add bay leaf, reduce heat and cook until soft, about 1 hour.
5. Meanwhile, in food processor, finely chop carrots, bell peppers, celery, onion, and garlic.
6. Heat oil in soup pot, add the cumin seed and crushed pepper. When the seeds let off their aroma, add the onion, carrots, bell peppers, celery, and garlic, along with the chili powder through black pepper spices. Cook on medium until vegetables are soft and onion is translucent, about 15 minutes.
7. Pour in 8 quarts of reserved chicken broth.
8. Add green chilies, jalapenos, rice, and cilantro.
9. Bring to boil, reduce and simmer for 1 hour.
10. While soup base is cooking, debone chicken and chop or shred.
11. Add chicken, hominy, lime juice, and beans, drained.
12. Add salt to taste.
13. Serve with sour cream and chips.