Ok, before I begin with the recipe, I must mention one of my two faithful readers who informed me real chili is not cooked with beans or onion. This reader also confessed to not eating food beginning with the letter B, such as beans, bread, boa constrictors, or black-footed ferrets.
In the effort to be all things to all people, I declare and proclaim that in the heart of the matter, my faithful reader is correct. According to my copy of Texas the Beautiful Cookbook, real chili, which can only mean Texas Chili, is not cooked with beans or onions. Those are added later by fearless iconoclasts who don’t care what people think and are willing to accept spiteful scorn.
HUGE HINT: You can make this chili using just the chicken and seasonings and chicken broth. I promise it will taste good. In the event it does not taste good, I will send you the name and address of the person on whom your righteous wrath should descend.
If you’re giving up the beans and onion, but still need a little more sustenance in your chili, add some hominy. Not grits. If you can’t stand the milk or cream the recipe calls for, don’t add it.
For normal people, and by that I mean people like yours truly, who are either trustworthy, brave, honest, or decent – pick any one -, I offer this White Chicken Chili recipe.
White Chicken Chili
1 Tablespoon olive oil, either virgin, extra virgin, or well used, but still cute, cuddly and warm olive oil.
½ Onion, diced
½ Jalapeño, diced, or to taste
1½ Pounds boneless, skinless chicken breasts, cut into 1 inch pieces
1 Clove of garlic, minced
3 Teaspoons (or more) chili powder
1 Teaspoon ground cumin
1 Teaspoon smoked paprika
4 Tablespoons Masa
1¼ Teaspoons salt
¼ Teaspoon or more, Cayenne pepper
1½ Cups frozen corn kernels (no need to thaw)
2 15oz cans white beans, drained and rinsed
4 Cups chicken broth
¼ Cup heavy cream or half and half or whole milk
For garnish: chopped cilantro, grated cheddar or Monterey Jack cheese, diced avocado
To accompany: freshly fried corn tortilla chips: Cut up packaged corn tortillas, fry them in oil at 350ºF, drain them on a paper towel and add salt.
In a medium soup pot, heat the olive oil, then add the onion and jalapeños and cook until the onion is wilted.
Add the chicken and cook until it is cooked through.
Add the garlic and spices and mix until the chicken is coated.
Add the corn, beans, and chicken broth and bring to a boil. Reduce heat to low and cook for 20 minutes.
Use a dough cutter or the back of a wide spoon to smash some of the beans to make a thicker chili. Mix in the cream or milk.
Before you serve the chili, don’t forget the garnish!