October 29, 2007

Kickin' Chili

It’s about that time of the year when nothing tastes better than warm soups, stews and of coarse chili.

The weather is turning over, the leaves are changing colors and that northern wind is blowing strong. For me nothing is better on a fall night than warming up with a bowl of chili.

I’m pulling this recipe from my archives today: McConnell White Lightening Chili.

This isn’t your “normal” hamburger chili, it’s a white broth based chili with chicken. It’s got a little heat to it as well right at the end that sneaks up on you.

McConnell White Lighting Chili

by Lane

4-6 boneless skinless chicken breasts, cut up or chicken tenders
2 cans great northern beans, rinsed
1 whole white onion, diced
2 cups frozen white corn
2 yellow bell pepper, diced
4 cloves fresh garlic, minced
3-6 habanera peppers, depending on how “hot” you want it
½ cup white wine*
4-6 cups of chicken broth
2 small cans of green chilies, chopped
4 tsp. cumin powder
1 tsp. Italian seasonings
1 tsp. chili flakes
1 tsp. coriander powder
1 -1/2 tbsp. ground white pepper
2 tsp. kosher salt
3 tbsp. olive oil1 lime, squeezed for juice
½ cup sour cream
½ cup shredded pepper jack cheese
Parsley to garnish with

In a large skillet heat oil and sauté chicken, garlic and onion. Cook for about 12 minutes or until chicken is done.In a large pot (I use a Dutch oven) add chicken broth, cumin, coriander, pepper and salt, lime juice, green chilies, chili flakes, Italian seasonings, peppers ( if want a milder tasting chili use less peppers about 3 because 6 makes it very HOT) and bring to a boil.

Reduce heat to medium, cover with lid, and let simmer for 10-15 minutes. Add the chicken, garlic and onion mixture, plus the corn, beans, yellow bell pepper green chilies and white wine. Check you seasonings at this point and see if they suit your taste buds.

Cover and let simmer for approximately 30-35 minutes.When finished, remove from heat and stir in the sour cream. Garnish with the shredded cheese and parsley; serve with crusty garlic bread or tortilla chips.

*Depending on how thick you like your chili add or reduce the amount of liquid.

*Sserve with a dollop of sour cream, sprinkled cheese and a few sprinkles of parsley.

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