So my work had a Chili Cookoff contest and I decided to join in on the “fun”. I put fun in parenthesis because I had to make the chili on Tuesday after work and didn’t get done until it was 9:00. I then had to wait until it cooled off enough to put it in the fridge. So I’m in bed at 10:15 and the alarm is set for 4:30. This so I can shower and get everything ready and make the drive up to the L.A. area on Wednesday. I made a White Chicken Chili called Chili Blanco. I used a recipe from All Things BBQ. (Here's a link to his video: https://www.atbbq.com/thesauce/chili-blanco/)
I tweaked the recipe a little. Here are the ingredients I used with my tweaks in red.
· 2 lb chicken, boneless breasts or thighs (I used 4 boneless breasts)
· Carne Asada Seasoning (I used Fajita seasoning)
· 2 tbsp Extra Virgin Olive Oil
· 1 large yellow onion, diced
· 3 Anaheim chiles, seeded, diced (I used 2 Anaheim and 1 Poblano)
· 1 jalapeno, seeded, diced
· 1 tbsp All Purpose Rub
· 1 tbsp ground cumin
· 1 tsp Mexican oregano
· 4 cloves garlic, minced
· 3 tbsp unsalted butter
· 1/4 cup flour
· 2 (15 oz) cans of great northern beans, drained, rinsed
· 1 quart unsalted chicken stock
· 1 cup heavy cream (I used Caciqui Crema Salvadorena)
· 8 oz cream cheese, cubed
· 1 bunch cilantro, minced
· 4 oz (1 cup) pepper jack cheese, grated
Didn’t have time for a fully documented cook photo spread but here is what I did get. I had taken some chicken I had in the freezer and thawed it out. Assembled most of my spices (some I didn’t use) and the chicken.
Sliced al the breast in half to increase the surface area
and then sprinkled on the fajita seasoning.
I grilled the chicken on my preheated Grill Grates I got from BPS.
Brought then inside to cool
while I started prepping the veggies and other ingredients.
Onion and Poblano diced
and now the Anaheim’s added.
I took all this out and placed it in my 9 Qt. Dutch oven to sauté. This is where I was pushing for time and quit taken all the pictures that slow down the cooking process. I did get one of the final results.
I really liked the flavor and heat profile of it. It had some heat, but the heat was flavorful and not just hot. My wife also liked it but indicated it was just a little to hot. (She still ate it 2 days in a row) I didn’t win the cookoff but came in 3rd. This is a little different that what everyone was used to. The traditional chili’s won but I did get a lot of complements on it.
I was a little late getting my cook up on instagram for the national Chili day hash tag so curious what you cooked, recipes you like etc.
I did a chili blanco with smoked chicken, coal roasted hot peppers and onions and fried prosciutto garnish. Love this recipe
My favourite Chili is this recipe given its excessive use of hot peppers that I grow, smoke to dehydrate and preserve and use throughout winter, it’s the red one in the two photos below
Nothing puts me in mind of fall quite like chili. Though I admit that none of my friends would ever define this as chili as it contains beans and a few other things to ease my conscience and qualify as healthy. Started out with 3lbs of ground turkey that I smoked for 3 hours on the Big Joe. Garlic and jalapenõ, cowbell, mexibelle, poblano and bell peppers that I roasted on the Joe after pulling the turkey, black and kidney beans, white onion, carrot, etc. Topped with red onion, yellow bell pepper- most of which I dropped putting the lid one- and extra sharp cheddar. I unfortunately didn't get a pic of anything on the smoker. Had to snap this picked quickly before the couples devoured the pot.
Having plenty of leftover Hot Dog Chili from Friday I decided to remake all 3 of my favorite dogs. The first time I made them, the buns were huge and came apart as I was plating them up. (That’s why you couldn’t see the dog in two of them)
I started out by making up some Cherry Dump Cake Cobbler. Here are the ingredients.
Buttered up my Dutch Over and dumped in the cherry filling and cake mix.
I leveled it out some and then sprinkled on some cinnamon and brown sugar.
I then thinly sliced a stick of butter and placed it on top.
I put in in my preheated, to 325, kamado for 35 minutes covered and 5 minutes uncovered. Here it is done.
I then put on some hot dogs and 1 brat.
While they were cooking we heated up the chili and got out all the condiments. Turned the dogs.
While they were finishing cooking I got out the sesame seed buns and when everything was ready, I made up the dogs and poured myself a Modern Times Blazing World Hoppy Dank Amber Ale. From left to right is a Chili Cheese Dog, a Chicago Dog and finally a Bratwurst with Mustard and Sauerkraut. All served up along with some corn on the cob, some fresh cut watermelon and cherry cobbler a la mode.
I starved myself all day because I knew I was making these and they again didn’t disappoint.