I think everyone has their own version of chili. I love my parent’s chili recipe. It is really traditional but it is true comfort food. My dad has tried to sneak in venison many times but my mom and I can always tell as soon as we walk in the door. It goes something like this…..
Mom stirs the pot of chili and says, “Jerry…. You used venison!”
Dad says, “Now, Linda, you don’t know that! You have not even tried it!”
Mom says, “You can’t fool me honey.”
He really can’t fool us but he still tries. He has also used elk meat in the past and we definitely prefer that over venison. My brother makes a mean chili and always tops it with shredded cheddar and Chili Cheese Fritos. It is crazy good. Next time you make chili, throw in some Fritos.
My version of chili is a chicken chili and contains no tomatoes. I think this is often called white chicken chili. It is a light soup but full of yummy spices. When I make it I usually double the chili powder and red pepper flakes, but I like it spicy. I like to serve this chicken chili with cornbread. I will be posting a tasty jalapeno basil cornbread recipe soon.
The Perfect Pairing for this recipe is an immersion blender. I like my chili thick rather than brothy. Not sure brothy is a word but I am going with it. Usually when you thicken soup you use cream which is not a healthy choice. This is a calorie free alternative! Once the soup is done I whir it up for just a few seconds. I don’t use this appliance very often but I would not be without it. Mine is a cheap version from Bed Bath and Beyond but it does the trick. Get whirring.
Lindsay at Perfecting the Pairing
· 1 ¼ lb boneless skinless chicken breasts, cubed
· 2 Tb olive oil, divided
· 2 small or 1 large onion(s), chopped
· 4 garlic cloves, chopped
· 32 oz reduced sodium chicken broth
· 2, 15 oz, cans cannellini beans (also called great northern beans), drained and rinsed
· 2, 6 oz, cans chopped green chilies
· 2 pinches of ground cloves
· 1 Tb cumin
· 1 tsp red pepper flakes, more to taste
· 1 ½ Tb chili powder
· Salt and pepper to taste
· Shredded cheese
· Green onions
· Sour cream
Heat 1 Tb olive oil in a large pot over medium heat, add cubed chicken and stir fry until browned and cooked through. Remove chicken from pan and set aside. Add remaining 1 Tb of olive oil and add the chopped onion, cook until onion starts to turn translucent, stirring often. Add chopped garlic to the onions and cook approximately 3 minutes.
Add cooked chicken, chicken broth and next six ingredients, through chili powder. Stir to combine. Bring soup to a boil, reduce heat and simmer for 10 minutes. Taste for seasoning and add salt, pepper and more chili flakes if desired. For a thicker soup use an immersion blender for 10 seconds.
Serve soup with shredded cheese, green onions and sour cream.