That’s right folks, I won the chili cook-off at work!
I still can’t believe it… my first time out of the chili cooking gate. Admittedly, I had quite a bit of help from Bon Appetit. I used this recipe as a base, but made some adjustments for the time and resources available to me.
It won rave reviews and I’ve already gotten several requests for the recipe, so here is my version:
- 2 (15 oz) cans cannellini beans
- 1 (4 oz) can chopped green chilies
- 1/4 cup (1/2 stick) butter
- 1 large yellow onion, chopped
- 1/3 cup all purpose flour
- 4 cups low-salt chicken broth
- 2 cups half and half
- 3 chicken breasts, boiled and shredded
- 1 tablespoon chili powder
- 1 tablespoon hot pepper sauce
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 1/2 cups grated Monterey Jack cheese (about 6 ounces)
- 1 cup sour cream
- Chopped fresh cilantro
- Purchased tomatillo or green chili salsa
Boil chicken breasts for 25-30 minutes, depending on size. Let cool, then shred.
Drain and rinse beans.
Melt butter in clean heavy large pot over medium heat. Add onion and sauté until tender, about 15 minutes.
Add flour and stir 5 minutes (do not brown).
Gradually whisk in chicken broth and half and half. Simmer gently until thickened, about 10 minutes.
Add beans, chilies, shredded chicken, and next 5 ingredients.
Simmer gently to blend flavors, about 20 minutes.Optional:
Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). Ladle chili into bowls and garnish with cilantro and green salsa. Serve.
I must say, it was quite tasty. I can’t wait to make it again!
Let me know what you think. Do you guys have any favorite chili recipes?