Hell yea! We did it! We made it to chili season again! F*** Christmas, Chili season is the most wonderful time of the year! I’ve started this paragraph with too many exclamation marks! My punctuation digresses. Chili season opens up a realm of fun for me and it also means it is my favorite season. Football season…eh hum… I mean, Fall. Fall is my favorite season. There is the Wisco way of throwing some beans in it. The Texas way of no beans. The Colorado/New Mexico way: Green. Here is to the one that some don’t even call a chili: White Bean Chicken Chili!
IS IT CHILI?!
F*** yea! I really don’t care what anyone says, by definition: a thick sauce of meat and chilies. That’s literally from Webster’s! If I am not mistaken, I see Chicken Thighs, I see Poblanos, and I see Jalapenos…DON’T LET THOSE PEOPLE IN TEXAS MAKE YOU THINK YOU’RE WRONG! A Chili can take the form of many things and White Bean Chicken Chili is one of those!
Check out other forms here!
White Bean Chicken Chili
In order to be happy at a fall tailgate, you need to have a warm belly. Well, now I’m just lying to you. A warm belly is great, but if you just slam 1000 beers, you’ll feel warm everywhere…to each their own! WHY NOT DO BOTH?! (*Don’t actually slam 1000 beers you idiot, you’ll die. Even if you’re from Wisconsin*) Anywho, this fits the exact definition of warming up ones belly! The heat from actually warming up the White Bean Chicken Chili WITH the addition of the Poblano and Jalapenos…hell-to-the-f*** yes!
I mean, just look at it. LOOK AT IT! The Chicken Thighs are glorious! And if you use Breasts…just…just leave (I’m just joking! Please stay! I need to lower my bounce rate!). The veggie mixture of Corn, Poblanos, Green Chilis, Yellow Onion, and Northern White Beans are just a combo created by Bart Starr himself! Now, add a decedent ass broth…oh…my…golly…goshness. A single bite with change your life. A full bowl, well, you’ll just have to try the recipe to see what you get from that.
*Beer Pairing*
Season your Chili like The Tailgate Foodie!
White Bean Chicken Chili
Ingredients
For Chili
- 2 lbs. Chicken Thighs (boneless, skinless)
- 1 Yellow Onion (fine chop)
- 3 Garlic Cloves (minced)
- 8 oz. Green Chilis (canned)
- 30 oz. Northern White Beans
- 15 oz. Corn
- 2 Poblano Chilis (fine chop)
- 8 oz. Cream Cheese
- 1 c. Heavy Cream
- 24 oz. Chicken Stock
- 5 tbsp. Championship Chili Blend
For Garnish
- Cilantro
- Jalapenos
- Monterey Jack Cheese
- Yellow Onion
- Tortilla Chips
Instructions
- Preheat oven to 365F.
- While oven is preheating, prep veggies.
- In large pot, add 1 tbsp Oil (Butter, Olive Oil, Canola Oil, doesn’t matter which). Turn to medium.
- Once Oil is heated added Onion. Sweat for 3-5 minutes, or until edges are turning brown. Add Garlic for 2-3 minutes. Once fragrant, added Green Chilis, Beans, Corn, and Poblano Chilis. Sweat for 3-5 minutes.
- Add Chili Blend and stir. Once incorporated, add Cream Cheese, Heavy Cream, and Chicken Stock.
- Place Chicken Thighs on cookie sheet. Season with 2 tbsp. Chili Blend. Bake in oven until 165F internal temperature. Pull and chop into cubes. Add to Chili mixture and allow to simmer for 1 1/2 to 2 hours, stirring occasionally.
- Add garnishes and get another bowl ready instantly!
Notes
Foodie Notes: Char Corn and Poblano Chilis for additional flavor.
For additional spice, char 2 Jalapenos, chop, and add.
Season Chicken Thighs and place in Cast iron to create crust. Finish in oven.
