This chili is one of our all-time favorites for making a big batch of on a cold day, eating some for that night’s dinner and freezing the other half for later. You’ll love to bring it out at the last minute for a hearty lunch or quick supper. Our big challenge is making it spicy for adults and mild enough for kids. We solve this dilemma by offering a colorful and flavorful chili topping bar when it’s time for serving. On our bar: fresh chopped cilantro, shredded Monterey Jack cheese, sliced green chiles, diced jalepenos, sliced roasted red peppers and sour cream. Add other chile varieties, shredded white cheddar cheese….you get the idea!
The Cooking With Friends Kitchen
3 tablespoons olive oil
2 large onions, chopped
5 cloves garlic, minced
2 tablespoons flour
2 tablespoons olive oil
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
Juice of one lime
½ cup white wine
4 cups chicken stock or broth
1 tablespoon cumin
1 tablespoon coriander
2 teaspoons cayenne pepper
1 tablespoon kosher salt
2 large green peppers, thinly sliced
3 cups white beans, such as Great Northern, drained and rinsed
3 cups white corn (fresh or frozen)
In a large stock pot over medium heat, heat the olive oil. Sauté the onion and garlic until soft, for about 10 minutes, stirring often. Sprinkle onions and garlic with flour, stir and cook for 3 more minutes. Squeeze lime juice over mixture and lower heat.
Coat a large pan with olive oil, place chicken cubes in pan, and cook until lightly browned. Drain pan and turn off heat.
Add chicken to the pot. Pour in wine and chicken broth, mixing well, and turning heat higher. Add cumin, coriander, cayenne pepper and salt, and stir. Add green peppers, white beans, and corn. Bring to a boil, turn heat down to simmer, and cook for 30-35 minutes.
Sprinkle with favorite toppings just before serving, or create your own chili topping bar, as described above. If freezing, let chili cool to room temperature, divide into containers, and label clearly.
Makes 4 Quarts