Ok, before I begin with the
recipe, I must mention one of my two faithful readers who informed me real
chili is not cooked with beans or onion.
This reader also confessed to not eating food beginning with the letter
B, such as beans, bread, boa constrictors, or black-footed ferrets.
In the effort to be all things
to all people, I declare and proclaim that in the heart of the matter, my
faithful reader is correct. According to
my copy of Texas the Beautiful Cookbook,
real chili, which can only mean Texas Chili, is not cooked with beans or
onions. Those are added later by fearless iconoclasts who don’t care what
people think and are willing to accept spiteful scorn.
HUGE
HINT: You can make this chili using just the chicken and
seasonings and chicken broth. I promise
it will taste good. In the event it does
not taste good, I will send you the name and address of the person on whom your
righteous wrath should descend.
If you’re giving up the beans
and onion, but still need a little more sustenance in your chili, add some
hominy. Not grits. If you can’t stand the
milk or cream the recipe calls for, don’t add it.
For normal people, and by that
I mean people like yours truly, who are either trustworthy, brave, honest, or
decent – pick any one -, I offer this White Chicken Chili recipe.
White Chicken Chili
1 Tablespoon olive oil, either
virgin, extra virgin, or well used, but still cute, cuddly and warm olive oil.
½ Onion, diced
½ Jalapeño, diced, or to taste
1½ Pounds boneless, skinless
chicken breasts, cut into 1 inch pieces
1 Clove of garlic, minced
3 Teaspoons (or more) chili
powder
1 Teaspoon ground cumin
1 Teaspoon smoked paprika
4 Tablespoons Masa
1¼ Teaspoons salt
¼ Teaspoon or more, Cayenne
pepper
1½ Cups frozen corn kernels
(no need to thaw)
2 15oz cans white beans,
drained and rinsed
4 Cups chicken broth
¼ Cup heavy cream or half and
half or whole milk
For garnish: chopped cilantro, grated cheddar or Monterey
Jack cheese, diced avocado
To accompany: freshly fried corn tortilla chips: Cut up packaged corn tortillas, fry them in
oil at 350ºF, drain them on a paper towel and add salt.
In a medium soup pot, heat the
olive oil, then add the onion and jalapeños and cook until the onion is
wilted.
Add the chicken and cook until
it is cooked through.
Add the garlic and spices and
mix until the chicken is coated.
Add the corn, beans, and
chicken broth and bring to a boil.
Reduce heat to low and cook for 20 minutes.
Use a dough cutter or the back
of a wide spoon to smash some of the beans to make a thicker chili. Mix in the cream or milk.
Before you serve the chili,
don’t forget the garnish!
I’ll take mine Texas style please! Looks like I know what to cook this weekend, I love the background on Texas chili and the hints of humor.
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