I still exist! I haven’t given up on the whole foodblog thing! We’ve just been so busy with moving. And to that point: we are moved! Nearly all of our stuff is now in our house, with just a few things still in the apartment, and we’ll take those back with us when we go over to clean it. But we’re 100% living in the house now, and more to the point, cooking in it – on our gas stove, no less! I’ve never had a gas stove before, so I definitely needed to make something that would allow me to put it to use. It’s still pretty hot out, though (although not anywhere as bad in the house as it was in the apartment!), so I opted to make hot-weather-appropriate food – chili!
I got this recipe from Craving Chronicles way, way ages ago, and walked down the hill to go to the grocery store and buy ingredients. See, our house is on top of a hill. Any trip is going to involve walking up a hill, if only to come home. A trip to CVS involves walking up two hills, one in each direction, because it’s only a few blocks away but is on a completely different hill! Anyway, off I went to the store, and when I was there, I apparently forgot whether or not I was going to halve the thing, and halved some parts but not others. Specifically, I halved the chicken stock and the diced green chiles, but in the case of the stock, I think it was the right call. It came out thick, which is the right consistency for chili, and while a little bit more liquid wouldn’t have been a real problem, doubling the liquid would have made it too soupy for sure. As for the green chiles, that’s up to your tastes – it wasn’t too spicy or too mild for us, but I don’t think adding another wee can of chiles would have been too spicy either, so there you go.
I’d made a white turkey chili once before, for camping purposes, but I felt that this was first of all different, since it’s chicken rather than turkey, and cubed rather than ground, and second of all not really a white chili. It’s… I guess a brown chili? It has barbeque sauce in it, which is a good idea in general.
Chicken and White Bean Chili
1 onion, diced
1 tbsp butter
2 cloves garlic, minced
1 or 2 4oz cans diced green chiles, depending on how much heat you want
2 tsp cumin
2 tsp chili powder
3 tbsp flour
1 14-oz can chicken stock
1 14-oz can cannellini beans
2 tbsp barbeque sauce (I used the Jack Daniels kind because I enjoy pretending there is whiskey in my food, but suit your own tastes)
1 1/2 lb chicken breast (or other chicken parts, I suppose – no reason why not), cut into bite-sized pieces
In the big pot you’re going to use for the whole chili, cook the chicken over medium heat until done on all sides (it’s ok if it’s not entirely done all the way through, it’ll cook more later)
Remove the chicken with a slotted spoon once it’s done, but leave the drippings in the pot.
Saute the onion in them until it’s soft and translucent, about 7 minutes for me.
Add the garlic and saute another minute.
You should be getting kind of low on fat by now, so add in the butter and let it melt.
Stir in the green chiles, cumin, chili powder, and flour until everything is coated and moistened by the butter.
Stir in the chicken stock and deglaze the pot, if necessary.
Add the beans, bbq sauce, and chicken, and simmer for 20 minutes, stirring often.
It has taken me so long to write this post. So long! I kept not being able to plug my camera in to download the picture; being just-moved means I don’t really have a desk yet – the closest thing is a corner of the floor in the guestroom (side note: we have a guest room!). I’m sure future posts will come in the timely manner you have every right to expect. Probably. Maybe. No promises.