There’s still plenty of winter left, giving you time to enjoy a good bowl of chili when the temperature hovers barely above freezing. But if you’re growing weary of the same old bowl of ground beef, tomatoes, chili powder and perhaps kidney beans, it’s time to up your game and make the change to white chili.
I’m not quite sure why a mixture of chicken and white beans gained the moniker “chili.” Most recipes for white chili have no peppers and are so thin they are more like soup than chili. Their flavor is weak at best in comparison to their red counterpart, and the texture is lacking, leaving you yearning for something more satisfying and filling.
So my quest began on a recent wintry weekend when I found myself with a good deal of leftover chicken in the freezer. I wanted a white chili that had it all -the thickness, chunkiness, creaminess and spiciness that chili demands, not a weak version of its bolder cousin.
After starting with a basic base of sautéed onions and bell peppers, I added homemade chicken stock, lots of leftover chicken cut into big chunks, white beans and kept building from there. It was a process that took most of the day and into the next, allowing the chili to simmer as I added more stock and seasoning then, since I knew I wouldn’t be serving it until the next night, I let it rest overnight before adding the finishing creamy touches – heavy cream and sour cream – the following morning.
Anne BralyThere was one dilemma I faced, though. I had difficulty getting it thick enough and considered adding cornstarch, but remembered I had a full bag of masa in my pantry. It turned out to be the kicker. A cup of masa mixed with hot chicken stock and added to the chili gave it a delicious, full-bodied flavor that cornstarch couldn’t match. It also did an excellent job of giving the chili the right texture it needed.
One caution in making this chili: Have enough extra chicken stock on hand. Adding too much thickening agent can be disastrous. Start with a little and add as you go. This is a simple dish to make, but it needs time to develop, so don’t rush. It’s a warming touch for dinner on a February night and is delicious served with – or over – a slice of cornbread.
Creamy White Chili
- 2 tablespoons olive oil
- 1 1/2 to 2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch cubes (see note below)
- 2 medium onions, chopped
- 1 bell pepper (red, yellow or green), diced
- 3 cloves garlic, chopped
- 2 (15.5 ounce) cans Great Northern beans
- 6-7 cups chicken broth, divided
- 3 (4-ounce) cans chopped green chiles
- 1 teaspoon salt
- 3 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground black pepper
- 1/2-1 teaspoon cayenne pepper
- 1/2-1 cup masa, optional
- 1 cup sour cream
- 1 cup heavy whipping cream
Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, bell pepper and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes.
Mix beans, 5 cups chicken broth, green chiles, salt, cumin, oregano, black pepper and cayenne pepper into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended. If mixture is too soupy, heat the remaining cup of chicken stock and combine it with masa until blended, then add this to the chili, stirring and heating until desired thickness is reached. At this point, chili may be refrigerated and finished the next day.
To finish, warm the chili then stir sour cream and whipping cream into the mixture; blend until well incorporated and heated through, but not boiling. Taste, adjust seasonings, and serve.
Note: Use about 4 cups leftover chicken if you have it and add it to the onions and garlic after they’ve been sautéed in olive oil.
Serving suggestion: Top each bowl with a dollop of sour cream and shredded cheese.
Contact Anne Braly at abraly@timesfreepress.com.