White Chili

Did you know I did requests? he-he-he.... On occasion the Missus has to work on weekends. Recently, it has been my habit to cook up a decent batch of food, for the Missus to take to work with Her. I'm kinda flattered that it has gone over rather well. But I guess that there's just so much Chili-Spaghetti, Soy Sauce Chicken, and deconstructed Loco Mocos that I can serve. Recently, one on the Missus's co-workers, and one of my favorite persons in the world "MP", asked the Missus if I could make "White Chili". The Missus, not knowing what White Chili was said, "no problem". The thing is, I didn't even know, nor had I ever heard of White Chili. In fact, I still don't know what White Chili is. So of course I scoured the Internet.... and really didn't find out much, other than it is a "chili" made with white beans and chicken. In fact, I still don't know what the origin of this "chili" (is it really a chili???) is. Ya' know, I admire folks who can whip out dishes they've never tasted, nor heard of, or use ingredients they really have never worked with. I'm not that person.......

 

I can truly say, I've never had a chance to even consider using Navy Beans....or even Cannelli Beans (white kidneys). I looked over a bunch of recipes, and to my surprise, we had most of the ingredients here at home. This turned out to be a good recipe for left-over rotisserie chicken, it seems that we often have some chicken left over, you know the parts with less flavor (i.e. breast). This usually ends up integrated into several dinners for Sammy and Frankie, but this time, I had use for it (sorry Boyz!).

 

I worked within what I knew about MP, not good with spicy, nothing to salty, etc......

On the way home from work, I picked up a can of Cannelli Beans, 2 cans of Navy Beans (on sale), and a can of diced green chilies.

When putting the recipe together, the first thing I noticed was how "flat" the dish was. Even with the green chilies, it was fairly bland. I added some cherry peppers, using only the green ones (to fit in the color scheme). When reading the recipes, it seemed like the chili was not hearty enough for my taste. Until I read one that used cannelli beans pureed with chicken broth as a thickening agent. In essence, a typical White Bean Puree was used to give the dish body. The dish also sorely needed some acid, which is why I ended up adding Pinot Grigio (nice and crisp), and some vinegar seemed to complete the equation. A dollop of sour cream also added to the dish, lime added more acid, and a palate cleansing citrus, and I thought that corn tortillas just seemed right...... funny how the mind works.

Enough with the verbage, I'm sure you want me to get on with the recipe. If you love heat, you can add jalapenos, or be like me when I had my one bowl, I added several dashes of hot sauce.

 

White Chili

3 Cups Rotisserie Chicken, shredded
2 15oz cans of Navy Beans, drained
1 15oz can of Cannelli Beans, drained
1 onion minced
3 cloves garlic minced
2 Tb Olive Oil
4 Cups Chicken stock/broth
1 4oz can diced green chilies
4-5 Green Cherry Peppers, diced
1/4 cup Pinot Grigio, or similar white wine
1 Tb white vinegar
2 tsp cumin seeds (remember to crush)
2 tsp oregano
Salt and Pepper to taste

Garnishes/Sides
1-2 Cups grated Monterey Jack Cheese
Sliced scallions
Cilantro leaves
Sour Cream
Lime
Tortillas
Hot Sauce

- In a food processor, combine Cannelli Beans and 3/4 cup chicken broth and process until smooth. Put aside.
- Heat a dutch oven or similar pot on medium heat. Add olive oil, onions, and garlic, and saute until fragrant and translucent.
- Add the remainder of the chicken broth, oregano, cumin, green chilies, and cherry peppers (or whatever chilies you want - but try to keep the color scheme in mind).
- Bring back to a simmer, and add wine and vinegar.
- Add bean puree to thicken.
- Bring to a simmer, taste and adjust seasoning.
- Simmer for 1-2 hours (or leave overnight, it'll taste even better), and serve with the sides and garnishes of your choice.

I'm guessing it'll taste even better with home made chicken stock. And geeez some nice cheese biscuits!

So maybe someone can tell me...... what is "real" White Chili supposed to be?

 

Next request....... quick Coq Au Vin.......

Comments

[Aaron]

I must correct your chili. If you can find Hatch frozen... just use those and some chicken broth, sautéed onion and garlic. They have a hot green kind that gives such a good warmth. Add your leftover chicken after it cooks a bit. The beans are not needed. Maybe on the side

[stephen]

White chili, huh? Interesting. I did a quick google on it and found a version from the lovely and talented Paula Deen. It sounded good too.

[rooney]

Deer Valley resort here in Utah makes a fabulous white chili. I don't know how to post links but just google deer valley chili. It has become quite a staple here in Zion.

[ed (from Yuma)]

I agree with Aaron that frozen NMex chopped green chilies (I would choose mild) are way better than bland Ortegas.

I have no problem with beans however, being a frijole lover in all forms. However the dish is even better with nixtamal - fresh hominy - which then gives you like a white posole (though I make no claims of authenticity).

I also use tomatillos. I just peel off the papery outer skin and chop up. Unlike tomatoes, the skins disappear in cooking. That adds the acid/sour/tangy notes that it needs.

Great with leftover turkey and homemade turkey stock.

And yeh, it's fun just to create dishes out of your head as long as someone doesn't say, "this doesn't taste like my Nana's white chili."

[Cathy]

Yours sounds good. So does ed's. Now I am hungry. Again.

[[eatingclub] vancouver]

We made two versions, one with chicken, and one with tofu. The tofu just didn't have the chicken-y goodness. My carnivore-version might have been helped by stewing some chicken legs with all the beans. I then took the meat off the bones when it was all done. I had used chicken stock for the tofu version too, but it did lack some body to it.

But I wouldn't know how to make a real white chili. Mine was my approximation of what I think a white chili is.

[David]

I believe that the term "White Chili" is used to denote any chili that does not use a tomato base and red meat (beef). Then the usual culprits are thrown in (poultry and white beans). It was interesting to see how ingrained the recipe is. C-c-c-chain Ruby Tuesday has(had?) a White Chicken Chili, and I managed to rummage up recipes from McCormick and Rival Crockpot. You've given me an interesting food anthropology topic! :)

[Kirk]

Hi Aaron - I'd gladly use Hatch chilies....though I don't recall seeing it here at your local neighborhood supermarket here in SD. Also, if you recall, the person I was making this for does not tolerate "heat" real well. Thanks for the useful info.

Hi Stephen - Be it ever so humble....

Hi Rooney - Thanks for the info...

Hi Ed - I had never heard of white chili. As it stands, 15 minutes to put together.... 1 hour simmer, went out with the Missus. And I heard today it was a hit......tomatillos sound great, but I don't think the skins will go in an hour.... now some smoked turkey sounds like it'll take this to the next level.

Hi Cathy - I had never even heard of white chili.......

Hi JS - Overall, most of the recipes I read had a major acid shortage.... and really didn't appear hearty enough. After all these comments, I still don't know what is proper white chili.

Hi David - Interesting, no? I'd like to know what the exact origins are.......so maybe you can help!

[Carol]

I've never heard of white chili either and can't find any origin of it in any of my books. I really liked your idea of bean puree to give it body and thickening. It seems otherwise it would be more like uh...chicken & bean soup?

I'll have to try this recipe next time we have leftover chicken or turkey.

[Kirk]

Hi Carol - According to the Missus, the folks I made it for enjoyed it. You will need something to give the chili some body....or it would end up being what you said chicken and bean soup.

[ed (from yuma)]

You're right Kirk. My version would need a few hours to cook for the nixtamal and tomatillos.

[Kirk]

Hi Ed - With this weather some pozole sounds really good....

[ac]

I've never found frozen Hatch chiles here in San Diego, the best canned ones are the Hatch brand that Kiel's carries but even they are not nearly as good as roasting your own peppers and using them. The best everyday choice, is the so-called pasillas (should be called poblanos)that are carried in the produce section at most supermarkets in SD. They are vastly superior to most of the Anaheim/New Mexico chiles that you find here and they are not too hot either.

I make a version of this dish, using one bottle of beer and some of the liquid from the canned beans rather than white wine and vinegar--it gives the dish more of a classic "chili" character and also cuts down on that canned broth taste. A bottle of Louisiana hot sauce on the side for added heat and vinegar. Roasting the cumin seeds before crushing them helps a bit too.

[Kirk]

Hi AC - thanks for the tips....I usually will use the liquid from canned beans instead of salt in dishes that use them...but in this case I already made a puree of the cannelli beans....that helped to thicken and subdue the chicken broth flavor...though you want some of that flavor since this dish had chicken in it.