I made this chili in my company’s 2011 Chili Making Contest and walked away with First Place! Here’s the recipe.
It’s Not Chili Anymore White Chili – John W. Graham, 2011
- 1 poblano chili pepper
- 2 anaheim chili peppers
- 2 heads garlic
- 3 shallots (small size), finely chopped
- ½ yellow onion, chopped
- ½ medium sized tomato, chopped
- ½ tsp. Goya Adobo All-Purpose Seasoning
- 48 oz. reduced sodium chicken broth
- ½ tsp. ground cumin
- ¼ tsp. roasted cumin
- 1 tsp. paprika
- 2 tbsp. chili powder
- ¼ tsp. cayenne pepper
- 1 rotisserie chicken, skin removed, shredded
- 3 chicken bratwurst sausages, chopped (Whole Foods)
- 1 can cannellini beans, undrained
- Salt & pepper
- 3 tbsp. all purpose flour, dissolved in 1/3 cup water
- 4 tbsp cilantro, chopped.
Roast the peppers. Place the chili peppers in a pan and broil at 500F, turning frequently until skin is slightly charred. Remove from broiler, cool. Peel cooled peppers, then coarsely chop. Set aside.
Prepare the garlic. Slice ½” off the pointed end of the unpeeled garlic. Drizzle with olive oil. Wrap in aluminum foil and bake at 350F for 45 minutes. Let cool, then squeeze the pulp out of the cloves. Set aside.
Prepare the sofrito. Sautee the chopped shallots, onion and tomato in olive oil until the mixture is soft and translucent. Season with the Goya Adobo. Set aside.
Prepare the chili. In a large (stock) pot, brown the chopped sausage for 10 minutes, seasoned with black pepper and the roasted cumin. Add the chicken stock, and bring to a boil. Add the sofrito, roasted chopped peppers and the roasted garlic. Stir. Add chicken and beans. Stir in chili powder, ground cumin, paprika, black pepper and cayenne pepper. Season with additional salt, if desired.
Reduce heat and simmer for one hour. Gently stir in flour mixture (to thicken) and add cilantro 5 minutes before serving.