P-Dub's White Chili

Simple, Hearty White Chili

I love white chili. And just like regular chili, there are as many incarnations as there are grains of sand in all the beaches of the world. Some white chili is soupy and creamy, with chunks of chickens and beans. Some white chili is vegetarian, without an ounce of chicken in sight. Other white chili, like the one I make, is more of a bean-centered delight—simple, warm, hearty, and filling, with plenty of flavor to spare.

But here’s what I do. I make “simple, hearty white chili.” Then I proceed to doctor the simple, hearty white chili with about a thousand different garnishes, and the “simple” pretty much goes out the window.

I just love garnishing things! It allows me to believe that I’m being simple and minimalist…while not actually being simple and minimalist. It’s perfect for people in denial!



You need some chicken. I’m going to cook this whole fryer (often called “Whole Fryer” or “Whole Cut-Up Fryer” or “Cut-Up Fryer” in the meat department) and use all the dark, delectable meat…but you can use boneless, skinless breasts or whatever cooked chicken you might have on hand.



You also need all of this out-of-focus stuff. This is the drunken uncle version of my old Cast of Characters photos.
Sorry!



To cook the chicken, throw it into a pot…



And cover it with water. Boil it gently for 20 minutes or so, until the chicken’s just barely cooked through.



Remove the cooked chicken to a plate, then use a couple of forks to remove the meat. It should fall easily off the bone.



Be sure to get all the dark meat first. It’s the good stuff, whether you want to believe it or not.



You can grab some of the white meat, too. Just shred it all and set it aside. You’ll need about three cups of cooked chicken.



Grab a yellow onion and chop it up.









Now smash three or four garlic cloves…



Peel the cloves, then mince ‘em really finely.



Heat 3 tablespoons of butter and 3 tablespoons of olive oil in a dutch oven or pot over medium-high heat.



Throw in the onions…



And the garlic…



Stir it all up and cook it for a couple of minutes, just to get the party started.



Now grab some whole green chilies (canned) and chop ‘em into chunks. I used the only canned chilies I can get ’round these parts, but if you have Hatch available or, better yet, if you can roast and peel your own…well, your chili will be the better for it.



Throw the chilies into the pot with the onions and garlic…



Stir ‘em around to combine.



Then rinse a pound of Great Northern beans. You can use navy beans, too—either one will work.



Dump the beans into the pot and stir them around.



If you can HANDLE the heat, grab a fresh jalapeno.



Cut it in half lengthwise, then turn each half on its side and make very thin slices, seeds and all.



Throw ‘em into the pan. And do not be afraid, my child: you have to add quite a bit of jalapeno for it to make a dent.



Now stir it around…



And pour in seven or eight (give or take) cups of chicken broth.



You can use the chicken broth from the chicken you just cooked, or you can just use the storebought stuff. If you take the latter approach, though, be sure to buy low-sodium broth so you can have more control over the salt content of the chili.
Okay? Okay.



Then put on the lid, decrease the heat to low, and let it cook for about two hours, stirring every once in awhile.



Halfway through the cooking process, dump in the cooked chicken. Be aware that the chicken will really shred itself as you stir and will eventually be more a part of the chili than big, separate chunks…and that’s exactly what you want. This should be more of a homogenized dish than one with distinctly separate ingredients.



Now add a good tablespoon or so of ground cumin. It’ll give the chili a wonderful flavor.
You can also add a little salt and white pepper at this point.


Stir it all together, then put the lid back on and finish cooking. If it appears too much liquid had evaporated, add a little bit more.



Ready!



When the beans are tender and the chili’s done, measure about a cup of whole milk, then dump in a couple of tablespoons masa (corn flour.) If you don’t have masa (I was completely out), you can use regular cornmeal.







Stir it around and let it combine for a minute or two…



Then pour it right into the chili.







Stir it to combine, then cook over medium heat for a good ten minutes or so. This addition of the milk/masa mixture does a few things:
1. Adds a little milky creaminess to the chili.
2. Adds a nice corn flavor to the chili.
3. Thickens the chili.
I do this to my regular chili, too (though I mix the masa with water, not milk) and I just love the flavor.



After it finishes cooking, you’ll want to give the chili a taste. This is where I start to panic and realize this is the last chance I have to season it, so I dump in more salt, more pepper, and some cayenne pepper, too.



And finally, because you can if you want, dump in some grated Monterey Jack cheese.
Any kind of yummy Mexican cheese will do. Cotija? Ohhhhh, yes.



Grab a bowl or soup plate.
China check: This is a retired (of course) MacKenzie-Childs pattern called “Scrub”. The fact that MacKenzie-Childs retired this enameled tin dinnerware after I’d collected only this bowl, one plate, one coffee pot and four mugs was a cruel joke and is quite possibly the one thing separating me from true happiness.
But at least I have my priorities in order!


You can see that this chili is really about the beans and chicken…and less about the liquid. That’s just my personal preference, as I like white chili to be more like a bowl of beans than a bowl of creamy soup. But feel free to modify it and add a little more broth, a little more milk, maybe a little cream, etc., if that’s the style you like. This recipe is adaptable!



Whatever you do, just be sure to sprinkle on some extra cheese.



Grab some cilantro, too.



It completely transforms the entire dish.
Cilantro usually does!


And a dollop of sour cream never hurts.
Unless you’re lactose intolerant.



And then, to complete the whole picture, remove a couple of those delicious white corn tortillas you’ve been warming in the oven. Roll them up and place them on the side of the bowl.
I’m on a huge corn tortilla kick lately. Can’t explain it.



Now, if you would please go look up “Hearty” in the dictionary, you will find it says “This Chili.”

Enjoy…and have a wonderful Monday, everyone!

Here’s the printable recipe for you:

Simple, Hearty White Chili

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Prep Time: 25 Minutes

Cook Time: 2 Hours

Difficulty: Easy

Servings: 8

Ingredients

• 1 whole Fryer Chicken, Cut Up (or 3 Cups Cooked Chicken)
• 1 whole Medium Onion, Diced
• 4 cloves Garlic, Minced
• 2 whole Cans Green Chilies, Chopped
• 1 pound Dried Great Northern Beans, Rinsed
• 8 cups Chicken Broth
• 1 whole Jalapeno, Sliced
• 1-½ Tablespoon Ground Cumin
• ½ teaspoons Paprika
• ½ teaspoons Cayenne Pepper
• Salt To Taste
• White Pepper, To Taste
• 1 cup Whole Milk
• 2 Tablespoons Masa (corn Flour) OR Cornmeal
• Grated Monterey Jack, To Taste
• Sour Cream For Garnish
• Cilantro For Garnish
• Guacamole (optional)
• Pico De Gallo (optional)
• Corn Tortillas (warmed)

Preparation Instructions

Cover chicken and cook for 20 to 30 minutes or until done. Remove meat from bones. Set aside.
In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.
Cook for 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken.
When beans are tender, mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.
Add some Monterey Jack cheese to the pot and stir to melt.
Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese—even pico de gallo and guacamole, if you have some on hand. Roll up warm corn tortillas and serve on the side of the bowl.