White Chicken Chili

White Chicken Chili served with Queso Fresco and Creme Fraiche

White Chicken Chili served with Queso Fresco and Creme Fraiche

This is an easy recipe for a white chicken chili, perfect for cool fall nights.  I developed this recipe as an alternative to heavy tomato based chili. You may substitute chicken breasts for ground chicken, ground turkey, or make it vegetarian friendly by removing all meat and substituting vegetable stock for chicken stock. This recipe relies heavily on ground roasted cumin (aka geera), which you may purchase already roasted or grind and roasted yourself using your mortar and pestle. See previous posts for my recommendations on the perfect mortar and pestle.

Ingredients 

1 medium yellow onion diced

2 red jalapenos, seeds removed and diced

2 bell peppers (red, green, or white), seeds removed and diced

1 stick butter

1/2 cup all purpose flour

8 cups (64 fluid ounces) chicken stock

4 cans cannellini beans, drained and rinsed with water

4 boneless skinless chicken breasts, small dice seasoned with salt and pepper

1/3 cup cumin

1 teaspoon cayenne pepper

1 tablespoon Extra Virgin Olive Oil

Optional: queso fresco, creme fraiche, sour cream, tortilla chips, etc for garnish

Directions:

In heavy pot (such as a dutch oven) heat olive oil to medium heat. Add chicken. Cook until no longer pink.

Reduce heat to medium/low and add onions and all peppers. Saute until vegetables are translucent.

Add 6 cups of chicken stock (reserve approximately 2 cups) and cumin. Increase heat to medium high.

Meanwhile prepare the roux. In a separate sauce pan melt stick of butter over medium heat. Whisk in flour. Add remaining 2 cups of chicken stock slowly to roux, whisking constantly.

Add roux mixture to main pot. Add beans and cayenne pepper. Bring to a rapid boil. Reduce heat after 2-4 minutes. Cover. Simmer on low for another 15-20 minutes.

If chili is not as thick as you’d like, slowly incorporate cold water mixed with corn starch (whisk 1 tablespoon corn starch with 1 cup of cold water). Bring chili to boil once again. Then reduce and simmer.

Serve with soft cheese such as queso fresco and creme fraiche.

Peach BBQ Sauce

Peach BBQ Sauce shown atop grilled Baby-Back pork ribs

Peach BBQ Sauce shown atop grilled Baby-Back pork ribs

 

This is a great homemade bbq sauce. You can alter the flavor using your favorite fruit nectars and jams. I often combine flavors, making a tamarind peach sauce or a passion fruit guava sauce. Use as you would your store bought bbq sauces… but as you’ll see, this is much much MUCH tastier! You’re welcome to reduce the sugar content by decreasing the amount of brown sugar and jam, and adding sugar free ketchup or sugar free tomato sauce.

 

Ingredients

2 tablespoons butter

1 onion diced

1/2 cup apple cider vinegar

1/2 cup brown sugar

8 ounces peach nectar

2 teaspoons ground mustard

2 teaspoons ground ginger

1 teaspoon cayenne pepper

1 teaspoon smoked paprika

1 teaspoon cinnamon

2 tablespoons Worcestershire Sauce

1 jar (18 ounces) peach preserves

 

In a medium saucepan, melt butter and saute onion over low heat until soft/translucent. Stir in remaining ingredients and simmer over low heat, covered, for 15 minutes until thick uniform sauce. Yields about 3 cups.