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Award-Winning Chili

Source: Food & Wine
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Active Time:  20 Minutes
Total Time:  13 Hours 30 Minutes
  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.
RECIPE INGREDIENTS
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 3
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 chiles
4 garlic cloves, minced
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 1/4 pounds monterey jack cheese, shredded (7 cups)

3 to 4 jalapenos, halved, seeded and coarsely chopped
sour cream, for serving
Award-Winning Chili Recipe at Cooking.com
DIRECTIONS
FOR THE BEANS:
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.


FOR THE CHICKEN:
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.


FOR THE CHILI:
Heat the oil in a large saucepan. Add the onions and cook over moderate heat, stirring, until translucent, about 4 minutes. Add the canned chiles, 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.


TO SERVE:
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 chiles on the side.


HELPFUL TIPS:
The recipe can be prepared through Step 2 and refrigerated.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 365
Fat. Total: 4g
Fiber: 3g
Carbohydrates, Total: 66g
Sodium: 544mg
% Cal. from Fat: 10%
Cholesterol: 111mg
Protein: 13g
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