White Chicken Chili “Scott Carle Original“
This makes a very white in coloration chili that is mildly hot with a deep rich flavor. The chipotle pepper gives it a little kick while keeping it from being a cumulative hot. Using cumin seeds allows the flavor and heat of the cumin to propagate throughout the chili without being cooked out over the extend cooking time like cumin powder would. Cook to a very thick soupy consistency.
Serve with grated sharp cheddar cheese sprinkled on top and a big dollop of sour cream to give it that something extra. For a slightly more exotic taste use a good smoked Gouda cheese in place of the cheddar.
When I serve this at parties there is very seldom any left over. I usually try to have some left over as I like to freeze or refrigerate individually packed serving size portions to eat later. Best reheated on the stove with a 1/4 to 1/2 cup of water added per 1 to 1 1/2 cup chili. You can also reheat in the microwave but make sure you add some water to it or it will be almost paste like in its consistency. As it sits in the fridge or freezer the beans tend to absorb more of the water.
2 lbs dried Great Northern Beans
5 cloves of garlic
2 medium sized onions
3 pickled jalapeños (any canned or fresh jalapeños should do)
1 large pinch of cumin seeds
3 tbsp sugar (dark brown sugar prefered but any is ok)
1 tbsp ground chipotle chili pepper
3 or 4 canned chipotle chili peppers
1 tbsp Weber grill creations “Roasted Garlic & Herb seasoning” You can use roasted garlic and fresh herbs including sweet red pepper, salt, thyme, basil, oregano and parsley in place of the weber seasoning.
49 Ounces (1 large can) Swansons chicken broth (substitute your own chicken broth as needed)
2 to 3 lbs chicken breast
Soak the Great Norther Beans over night or 6 to 8 hours. Drain.
Add chicken broth and some water. (amount of water is at your discretion as you will cook this reciepe down to a thicker consistency and can add water as needed to adjust thickness)
At a medium heat cover and start cooking in a large pot. This recipe will just about overflow a 4 to 5 quart pot.
Add garlic (finely diced garlic) by hand or in processor. You could even use a garlic press.
Add onion (coarsely diced)
Add chipotle chili pepper
Add finely chopped up canned chipolte chili peppers
Add finely diced jalapeños
Add Cumin seeds
Add 3 tbsp sugar
Cut up chicken into cubes approx 1 inch in size. This is just to get it to a consistent size so that it cooks evenly. Heavily season it with more roasted garlic and herb seasoning and chipotle chili. Cook it in a skillet at high heat. The goal is to cook it like a blackend chicken recipie. You want to sear and blacken it. It should be fully cooked but still juciy on the inside when finished. It makes a great snack or salad topping but make sure there is enough left for the soup
Add chicken to chili in pot as soon as you finish cooking it.
Now your going to let the chili cook for the next 3 or 4 hours at a very low simmer. Stir once in a while to keep it from sticking to the bottom of the pot or burning. Add water as needed ( nice trick to adding water is to boil water and add it boiling hot to soup. This keeps the soup from cooling down and retarding the cooking process when you add water.)
About half way through the cooking time take out about 2 or 3 cups of the chili and blend in blender to a thick puree then add back to the chili pot and stir in. This gives the chili a smooth creamy texture and enhances the smooth but subtle flavor.
I cooked this without the swansons broth by substituting turkey stock that I made by boiling the scraps and bones of a turky for several hours then draining all liquid off into another pot to boil down and concentrate. I let cool and then refrigerated for a few days, then I skimmed off all grease/fat and used the stock that was left. I put one quart of this into the chili for this cooking. As the swansons is made with some seasonings in it. I added rosemary and parsley to the reciepie this time and about a tablespoon and a half of sea salt.