Award-Winning Chili

  • Active Time 20m
  • Total Time 13h 30m

Serves 6

My contribution to the tailgate was a white chili, made with beans, chicken and lots of cheese. The recipe was created by Todd and Nancy Walters, who won a Kansas City cook-off on a night when the blue haze of barbecuing filled the air for miles. Not since the ancient Greeks sacrificed thousands of oxen before battle, it seemed, had so much prime meat been grilled in one place at one time.


  • For the Beans:
  • 1 pound dried Great Northern or other white beans (about 2 1/2 cups), picked over, rinsed
  • For the Chicken:
  • 1 1/2 pounds skinless, boneless chicken breast halves
  • 1 quart chicken stock or canned low-sodium broth
  • For the Chili:
  • 1 tablespoon pure olive oil
  • 2 medium onions, finely chopped
  • Two 4-ounce cans chopped green chilies
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 1/4 pounds Monterey Jack cheese, shredded (7 cups)
  • Salt

  • 3 to 4 jalapenos, halved, seeded and coarsely chopped
  • Sour cream, for serving


In a large saucepan, cover the beans with 2 inches of water and let soak

overnight. Drain the beans, return them to the saucepan and add enough water

to cover by 2 inches. Bring to a boil over moderate heat and simmer until

tender, about 1 hour. Drain the beans.

Meanwhile, put the chicken breasts in a saucepan and add the chicken

stock; if necessary, add a little water to cover the chicken. Bring to a simmer

and cook over low heat until the chicken is just opaque throughout, about 15

minutes. Transfer the breasts to a plate to cool, then shred. Boil the stock over

high heat until reduced to 2 1/2 cups, about 4 minutes.

Heat the oil in a large saucepan. Add the onions and cook over moderate

heat, stirring, until translucent, about 4 minutes. Add the canned chilies, garlic,

cumin and cayenne and cook, stirring, for 3 minutes. Add the beans, chicken,

reduced stock and 4 cups of the cheese and simmer for 10 minutes. Season

with salt.

Ladle the chili into large bowls and top each serving with 1/4 cup of cheese

and a generous sprinkling of the chopped jalapenos. Serve the sour cream

and the remaining cheese and chilies on the side.

The recipe can be prepared through Step 2 and refrigerated.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1867

nutrition information per serving

365 calories; 4g total fat; 111mg cholesterol; 544mg sodium; 66g carbohydrates; 3g fiber; 13g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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