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.
Here's my entry for October's PP challenge. This is actually a double leftover. I made sloppy joes using leftover pork smoked in my Akorn. Since that's basically a pp sandwich that will not be my submission. I decided a pp omelette was the ticket with a Carolina twist BBQ sauce and coleslaw. It was scrumptious. Chopped Onions, red peppers, green peppers, yellow peppers and a 3 cheese blend rounded out the rest of the ingredients.
My sister gifted our mom and me a steak dinner for our birthdays this month. Meaning she bought the steaks and I cooked them. I used a mix of seasoning salts, Lawry's, garlic salt, and something else my dad had in the cabinet to season them. I wish I could have really let the seasoning salts do their job for awhile, but basically just let them come up to room temperature since they were purchased today and we were eating them tonight. I low and slowed them on my Akorn for about an hour @250ish using my BBQube and Bluetooth temp monitor to get them to about 115-120 internal. I then transferred them to some cast iron skillets with melted butter in them I had heated to 450-500 on my dad's gas burner and seared them for 1 minute per side. Overall fantastic results. I wanted a good medium/medium-rare for mine and I think I got it dead on. Money shots provided.