Looking for award-winning chili?!

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.
  • 20120318-185139.jpg

  • Drain and rinse beans.
  • 20120318-185300.jpg

  • 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.
  • 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?

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