Monday, July 6, 2009

LD's Award Winning White Chicken Chili

Every year, my husband and his brothers have a cook-off, complete with judges (guests), prizes, and most importantly, street cred! They pick one dish to compete... they have made pizzas, cheesecake, brownies, and chili, just to name a few. This was my brother-in-law's winning chili recipe, and because it is a white chili, I feel it is one you can enjoy year 'round!

3 Limes (including zest)
1/2 cup Tequila
Red Pepper Flakes
2 lbs Boneless Skinless Chicken Breast
1 lb Great Northern Beans (I used canned)
2 Large Onions, chopped
1 Tbsp Olive Oil
5 Cloves Minced Garlic
2 (4oz) cans of Chopped Green Chilies
1 Tbsp plus 1 tsp cumin
2 tsp Cayenne Pepper, divided into 1 tsp proportions
1/4 tsp Ground Cloves
6 cups chicken stock (I used the boxed kind)
3 cups Grated Monterey Jack Cheese
Sour Cream
Chopped Fresh Chives
Fritos Scoops (as an added bonus!)

To marinate the chicken ahead of time in a covered dish, zest one of the limes and then juice all 3 limes and pour juice and zest over the chicken breast. Add tequila, 1 tsp of cumin, and 1 tsp of cayenne pepper. Sprinkle on a few red pepper flakes, and marinate the chicken for 3 hours.

Heat olive oil in stock pot and saute onions until translucent. Add garlic, green chilies, cumin, cayenne pepper, and cloves, and continue to saute until all are mixed. Then add beans and chicken stock to the pot and bring to a boil. Reduce heat and simmer for about 2 hours, or until beans are tender.

While the beans and onions are simmering, take marinated chicken out of the fridge and grill for about 5 minutes on each side. Remove chicken from the grill and cut into small pieces. Just before serving, add the chicken and 1 cup of cheese to the chili mixture and stir until all the cheese has melted. Ladle into bowls and top with remaining cheese, sour cream, chives, and Fritos.

I hope you enjoy this chili as much as I do. Its tangy chicken and savory beans surely make it more than just an award winner!

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