Today I participated in a chili cook-off at the offices for one of my new clients. I used a recipe which I adapted and I won second place!
The recipe is below. It is slightly adapted from an Emeril Lagasse recipe available on Food Network.com.
For winning second place, I received a $25 gift card and this super awesome cardboard trophy!
Stephenie’s Award Winning White Chicken Chili Recipe:
1/2 lb dry navy beans
2 Tbls olive oil
1 lg yellow onion
2 jalapenos, chopped
1 Tbls garlic, minced
3 chicken breast
2 Tbls chili powder
2 teas salt
1/2 tsp ground cumin
1/4 tsp dried oregano
1/2 tsp crushed bay leaf
3 cups chicken broth
2 (10oz) Cans Ro’tel Diced Tomatoes and Green Chilies (not drained)
2 (4oz) cans Hatch diced green chilies
1/4 C heavy cream
Soak the navy beans over night or for up to 24 hours (preferably around 18 hours) then cook them until tender, about 1-2 hours. Drain them and preserve them in the refrigerator until needed. Heat a skillet with the olive oil and saute the diced onions and jalapeno until tender and starting to caramelize. Add the garlic and the powdered spices (chili powder, salt, cumin, oregano, bay) and cook briefly. Transfer to a pot or crock pot and add the chicken broth, canned tomatoes, and canned chilies and bring to a boil. Lower and simmer for 45 minutes. Meanwhile, salt and pepper the chicken breast and cook them in the skillet with flavor from the onions. Once they are completely cooked, shred the chicken into pieces. When the broth mixture has finished simmering 45 minutes, add the shredded chicken, beans and heavy cream. Simmer for another 15-20 minutes and it is ready to serve.