White Chicken Chili

This recipe comes from my uncle, Tim Curry, who lives in Tucson, Arizona.  A hearty southwestern dish, it is flavored with cinnamon, cumin and roasted green chilies.  Serve it with some tortillas and avocado or corn bread and you’ve got yourself the perfect, unique fall meal.  Thank you for the recipe, Tim.

8 Large chicken thighs (no skin, with bones to start)

2 T. olive oil

1 Large sweet yellow onion, diced

2-3 Cloves of garlic, minced

1 Bag frozen premium white pearl onions

1 32-oz. can of chicken broth

2 16-oz. cans of white beans, rinsed and drained

1 t. Crushed red pepper flakes (or to taste)

1 t. Cumin

½ t. Cinnamon

2 T. red wine vinegar

1 Large baked potato (or 1 can white potatoes, drained), chopped

1 7-oz. Can roasted diced green chilies

Cilantro, shredded white cheddar, avocado, pico de gallo, for garnish and topping

*I couldn’t find frozen pearl onions, so I substituted regular onion.  I also added yellow corn and hominy in place of half of the white beans.  I garnished mine with cilantro and lime.

In a large pot, heat the olive oil.  Add the chicken thighs and cook over medium heat until they’re almost done.  Remove the chicken and allow it to cool.  Add the onion and garlic to the pot and cook over medium heat until the onion is soft and translucent, but don’t let them brown!  Add the pearl onions (or small white onions if you can’t find them frozen, because I never can now).  Let them cook with the other onions and garlic for several minutes.  Add the chicken broth and let it come to a simmer. 

While the broth is heating, debone and shred the chicken.  Discard any skin, fat or bones and add the chicken to the pot.  When the combination has come to a simmer, add the white beans. 

Season the chili with the red pepper flakes, cumin, cinnamon and vinegar.  Cover the pot and let the chili simmer about 30 minutes.  Remove the cover and add the diced green chilies.  Cook for another 20 minutes.  *If you add the green chilies too soon, their flavor will be lost, so don’t do it!

At this point, season the chili further with more crushed red pepper flakes (or Tepin peppers for a bigger kick, do not use jalapenos).  Serve the chili hot with cilantro, shredded white cheddar or avocado and Pico de Gallo.  This chili tastes great with bread sticks, tortillas or good, coarse bread.  

Baked Bean & Chicken Soup

Close your eyes for a moment, please.  Yes, you too.  Thanks.  Now, imagine if you will the last BBQ you went to this summer that served dark and delicious baked beans.  I'm not talking about the dreadful "pork 'n beans" you dump out of a can and heat.  No.  I mean those brown sugar, bacon-covered, smoky and tantalizing beans that you desperately want more of, but you know they're so full of bad stuff that you just can't go back for seconds.  Yeah, you know which ones I'm talking about.  Okay, open your eyes!

This recipe is a rendition of those most sinful beans, but in soup form.  This soup is sweet and spicy and hearty, but without the morose heaviness that baked beans imbue.  

4 slices bacon

1 C. chopped onion

1 16 Oz. can Northern beans

1 16 Oz. can black beans

1 16 Oz. can Kidney beans

1/3 C. Ketchup

3 T. Worcester Sauce

3 T. Liquid Smoke

1/2 t. smoked paprika

1 Small Chipotle pepper in adobo sauce, minced

1/4 -1/2 C. brown sugar

2 T. Molasses

1/2 rotisserie chicken, shredded 

1-2 C. Chicken broth or water, or as needed

Tortilla Strips, cheddar cheese & cilantro, for garnish

In a large pot, brown bacon and remove to drain on a paper towel.  Add onion to the bacon grease and cook over medium heat until soft, but not brown. 

Add beans and each of the other ingredients.  Bring to a simmer.  Add broth or water as needed to create desired consistency.  Ladle into bowls and garnish with tortilla strips, cheddar cheese and cilantro.  Serve with good, fresh bread.