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Old September 20 2013, 08:09 PM   #1
RoJoHen
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Chili Season!

Fall is upon us, and that means it's time to start cooking gallons and gallons of chili! I'm pretty excited. I have the day off work, and I'm planning to cook a lot of food today, and one thing I want to make is a good White Chicken Chili. I've never done that before; typically I make my chili with beef.
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Old September 20 2013, 08:40 PM   #2
Spot's Meow
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Re: Chili Season!

Yay! I love chili. My dad makes some great slow cooker chili. My favorite, though, was from this crazy old science teacher I had in high school. And by that I mean that he both crazy, and crazy old. Every year one of his lessons would be on the science of chili, with him making a huge vat of it in the quad for students to eat. It was SO freakin good.

But anyway. I am actually eating chili at this very moment! Unfortunately it's in the form of a microwaveable Campbell's lunch bowl. I should make some of my own soon. I've never tried white chicken chili either, that sounds good!
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Old September 20 2013, 08:49 PM   #3
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Re: Chili Season!

More importantly, it's chile season.
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Old September 20 2013, 08:50 PM   #4
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Re: Chili Season!

Many, many moons ago, I posted a bitchin' white chicken chili recipe. And thanks to the magic of search, I have found it:

OK, kids. Here's a white chicken crock pot chili. Make it, and it will earn you the adulation of men and the love of women and children.

Let's start with the ingredients.

2 lb package of Great Northern Beans
2 lbs of boneless, skinless chicken breasts
2 TBSP ground cumin
1 TBSP freshly ground black pepper (fine)
1 TBSP ground cayenne pepper (or more if you like it really hot, as I do)
1 TBSP onion powder
1 TBSP garlic powder
2 TBSP table salt (sea salt is acceptable, but it'll alter the taste)
4 medium yellow onions
3 jalapeno peppers (or more to taste)
3 cloves of garlic
Canned chicken stock (enough to cover)
Shredded cheese, sour cream, diced cilantro and onions, and tortilla chips for serving

(Note: This uses a different chili powder than my beef chili recipe.)

Right. Now then, start with a two-pound package of Great Northern Beans. Open your package and pick through the beans to remove any rocks, ugly beans, or other crap you don't want in your finished chili. Now, soak your beans in water overnight. The beans will double in size, so keep that in mind as you choose your soaking container. Note that you can use your pasta pot with the insert in place. This makes draining the hydrated beans a snap, as all you need to do is lift up the perforated basket:



Dump your beans in the crockery liner of your 6-quart crock-pot. Don't have a 6-quart crock-pot? I guess you need to modify your recipe. At the same time, this is a good point at which to prepare your drink for cooking time. For me, I have to stick to middle-of-the-road stuff like Diet Pepsi, but for those of you who choose to consume alcohol, if you're drinking a glass of wine or a gin and tonic at this point, you are wrong, for chili demands beer and beer it shall have.

Anyway. Make your spice blend with the cumin, black pepper, table salt, cayenne, onion powder and garlic. Mix until blended. Now, take those two pounds of boneless, skinless chicken breasts (or an equivalent amount of boneless skinless dead bird, any part will do, really), and take your chef's knife and dice that bastard into roughly 1/2" cubes. (I prefer to use one of my cheaper knives when I'm dissecting meat like this, as opposed to my higher quality blades.)



Place the cubes in a large bowl, and sprinkle them with about half of your spice mixture, tossing to coat evenly. Now, find yourself four medium-sized onions (the ones that come in a mesh sack in the supermarket), three jalapeno peppers, and three cloves of garlic. If you're a fan of anus-searing heat, add more peppers ... just don't yell at me the morning after. Dice the onion and the peppers into a very fine mince, and crush the garlic with about two tablespoons of salt. Toss it into a bowl and set it aside.

Now we're going to start playing with fire. Heat a tablespoon or so of vegetable oil in a large skillet over medium-high heat, preferably a cast-iron skillet. Brown the chicken in the skillet in batches (a bit of oil between batches is a really good idea, by the way, so you don't start burning the shit out of the bird). If you overcrowd the pan, you're going to wind up steaming the chicken rather than browning it. On average, think about four trips to the frying pan to brown all two pounds of diced chicken.



After you've browned your bird, you'll note that there is a nice layer of fond (brown crusty stuff on the bottom) in the pan. Add yet more oil (a teaspoon or so) to the pan and dump in your veggies and spread evenly. The veggies will de-glaze the pan for you, and all that brown wonderful happiness will blend in with the veggies. Cook the vegetables until they just start to brown, though this can be challenging to see, as they'll be tan-colored from the deglazing process. Don't yank the veggies too early, as they'll develop lots of nice flavors if you let them start to brown.

Add the chicken, vegetables, and the remaining spices to the crock-pot, and take a moment to note how nicely de-glazed the pan is after cooking the veggies. Add enough chicken stock to come up to the top of the beans (ordinarily I abhor canned stock, but it'll work in this application).



Stir and put the cooker on high for 5 - 6 hours, occasionally stirring. Bear in mind that low heat will kick your cook time up to 10 - 12 hours.

After cooking time is over, add a half-pound of shredded cheese. I generally use a colby-jack blend with some sharp cheddar, but you can use any nice chili-appropriate cheese. Mix the cheese in and let it melt. Spoon the finished chili into a bowl. Top with shredded cheese, a dollop of sour cream, and some diced cilantro and onions. Serve with tortilla chips.



Soak in the love from your adoring guests. Attempt to use your awesome food to get laid, if at all possible.
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Old September 20 2013, 10:56 PM   #5
sojourner
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Re: Chili Season!

Two words: Chorizo sausage.


Best way to "kick it up a notch" when making chili.
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Old September 20 2013, 11:21 PM   #6
Peach Wookiee
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Re: Chili Season!

I hope I can make chili this year.
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Old September 20 2013, 11:25 PM   #7
Pondwater
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Re: Chili Season!

Yum!

"Now, Where are my Chili Boots?"

I was thinking on making some earlier this week but made split pea and lentil soup with beans instead. Anywho, I don't have an exact recipe to share but.... I just put up a bunch of ingredients: ground meat (or meatless ground), 2-3 types of beans (Red and Chili and/or black, pinto, white, chick pea..., cumin, green pepper or pepper mix, onion, garlic, seasonings...dump it into a large pot and let it simmer for hours.
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Old September 21 2013, 12:34 AM   #8
RoJoHen
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Re: Chili Season!

Timby wrote: View Post
if you're drinking a glass of wine or a gin and tonic at this point, you are wrong, for chili demands beer and beer it shall have.
The brewery where I work makes a Jalapeno Pepper Ale, which we have just recently started bottling. I can't wait to start cooking with it!
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Old September 21 2013, 12:53 AM   #9
SJSharksfan39
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Re: Chili Season!

Fall means Chili season? I did not know that. I thought Winter was more of a chili season (Something warm on a cold evening) but that's interesting. I love Chili, probably should have it more often though. My favorite chili was when it's in a bread bowl. Tastes delicious.
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Old September 21 2013, 01:01 AM   #10
RoJoHen
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Re: Chili Season!

Fall weather can be quite chilly sometimes.
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Old September 21 2013, 01:04 AM   #11
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Re: Chili Season!

RoJoHen wrote: View Post
Fall weather can be quite chilly sometimes.
Guess it depends on where you live. It's been in the 80s here every day this week except for today.
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Old September 21 2013, 01:04 AM   #12
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Re: Chili Season!

sojourner wrote: View Post
Two words: Chorizo sausage.


Best way to "kick it up a notch" when making chili.
'

Excellent idea.

I once added a liter of red wine to a vat of chillie I cooked over 12 hours. That was the best chillie I ever made.

The white chicken chillie looks great and I actually have all those ingredients in the house..
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Old September 21 2013, 01:05 AM   #13
Captain Ice
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Re: Chili Season!

Oddly, for the last couple of weeks I've been thinking of making chili. Have not decided which of the recipes to make yet, but will invite a bunch of friends over and eat it while watching football. It's still a little too warm at 95 degrees outside though.
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Old September 21 2013, 01:06 AM   #14
RoJoHen
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Re: Chili Season!

tomalak301 wrote: View Post
RoJoHen wrote: View Post
Fall weather can be quite chilly sometimes.
Guess it depends on where you live. It's been in the 80s here every day this week except for today.
Well, it is still technically summer.
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Old September 21 2013, 01:14 AM   #15
iguana_tonante
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Re: Chili Season!

Now I want chili. I used to have it at a Mexican restaurant in a nearby town, but it closed down a few years ago. Shame.
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