Winning My First Chili Contest

One thing I rather like to do as a housewife is make new recipes. Last year I found this amazing recipe for spicy white chicken chili. Today, M’s work held a chili contest and he asked me to make this chili for it. Lo and behold it won! By a landslide! The flavor is yummy and savory. It’s quick to put together. It’s great with cornbread.

Find the original post (outside link) on The Cookie Rookie here.

In our house we like it SPICY so I’ll usually put 4+ jalapenos in there, seeds and all, and often will add a teaspoon or so of ghost pepper powder.

Spicy White Chicken Chili

5-6cups chicken broth (I use 2-3 bullion cubes)
6cups shredded chicken (I use about two chicken breasts)
2 15oz cans white beans, drained
8oz salsa verde (About half a salsa jar)
1tbsp oil
1tsp chili powder (I use chipotle pepper instead for a spicier kick)
1 large onion
4 cloves garlic (or however much feels right)
2 jalapenos diced
1 poblano or anaheim pepper (I often omit this)

  1. Heat onions, peppers, garlic, and oil in skillet until onions are transparent.
  2. Add everything to pot. Bring to boil. Reduce to simmer and cook ~10minutes.
  3. Serve with cornbread to sop up all that yummy goodness.

 

2 thoughts on “Winning My First Chili Contest

  1. I tried cooking this on Tuesday, but I made some mistakes. I put the shredded chicken in the pan with the peppers and onion instead of in the pot, and it soaked up the oil so they didn’t sauté well. Also, when shopping for the ingredients, somehow I missed salsa verde, so my chili didn’t have any of that. Despite that, I thought it was good!

    I thought 6 cups of chicken would be too much for me and used a little over 2 cups. Probably because of that, 5 cups of broth made the chili soupier than I would have wanted. If I make it again, I’ll probably try it with 3 cups of broth.

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