Blonde Chili Has More Fun

In celebration of three thousand hits, it is time for another recipe.  I used to make this deliciousness from scratch, starting with dried beans and raw chicken.  I believe canned beans are just fine in something that is cooked for a long time.  For the chicken, I pick up a whole roasted chicken at Costco.  At $4.99, it is as inexpensive as a raw chicken at the regular market, takes a lot less time to cook, and it imparts a good flavor from the roasting process.  Once I have removed the meat from the bones, I use the carcass to make a rich chicken stock—which I store in quart containers in the freezer.

This recipe serves about 4 in my house.  It easily doubles to serve more.


Tip:  To char whole chile peppers, hold with heat resistant tongs in flame on gas stove until the outside is completely charred.  Drop burnt peppers into a large glass (Pyrex) bowl and cover with plastic wrap.  Allow peppers to "sweat" for about an hour.  Remove plastic.  Charred skin will peel or rub off easily.


Note to readers:  Recipe adjusted on June 8th --ESD

Blonde Chili

1 roasted whole chicken, skinned and boned, meat shredded (makes about 2 cups)
2- 15 oz cans of Great Northern white beans, drained (cannellini beans can be substituted but I prefer these smaller beans)
4 cups chicken stock (may substitute broth)
2 tablespoons olive oil
1 medium onion, chopped
2-4 oz. can roasted green chilies,chopped and drained
1 jalapeno chile, charred over an open flame, then seeded and chopped
2 poblano peppers, charred over an open flame, then peeled, seeded and chopped
4 cloves garlic, minced
2 teaspoons ground cumin
1 ½ teaspoons dried oregano
¼ teaspoon (or less) cayenne pepper
1/4 teaspoon ground chipotle powder (optional, but adds a delicious smoke flavor)
1 can Mexican-style stewed tomatoes, or 1 can chopped tomatoes with green chiles
salt to taste
2 cups grated Monterey Jack cheese, or a 2 cup package of Mexican cheese blend
1/4 cup each:  chopped fresh cilantro leaves and finely sliced green onions

Optional for garnish:  cilantro (finely chopped), sour cream, grated cheese, Fritos scoops

Discard chicken skin and bones, or use to make stock.  Drain and rinse beans.

In a medium stockpot with a well-fitting lid, heat oil over medium heat.  Add onions and sweat until soft, about 5 minutes.  Add garlic, chopped chiles, cumin, oregano, cayenne, chipotle powder and cook about 2 minutes to infuse flavors.  Add beans and chicken stock.  Bring mixture to a boil.  Cover with a tight lid and simmer over low heat for one hour, stirring occasionally.  Add tomatoes and simmer another 30 minutes.  Adjust seasonings and add salt to taste.

Add cooked shredded chicken and heat to boiling.  Stir in cilantro and green onions.  The, while continuing to boil, add cheese a small amount at a time, whisking constantly until it melts into a smooth, thickened sauce.   Spoon into bowls and serve immediately.  Garnish with chopped cilantro, thinly sliced green onions, a dollop of sour cream.  Serve with corn bread or Fritos scoops.