White Chili

White chili is made with white chicken, white beans, white cheese, and chicken stock instead of tomatoes.

My co-workers rave about this chili recipe. I know we're skipping into summer, but this is a great make-ahead meal if you're going camping. Or if you like breakfast burritos.

Unfortunately, I have no photos. My digital camera bit the dust -- in case you're disappointed by the lack of food porn on the site so far, I am too.

But I'm going to post this recipe anyway, because it's that good. Trust me. I'll take pics next time we make this.

White Chili

Ingredients

• 5 c. cooked cannellini (or 4 15oz. cans small white kidney beans)
• roasted peppers (about 1 cup skinned, seeded and minced). I used anaheim, jalapeno, yellow bell pepper, hungarian chili
• 2-3 ears corns, shucked
• 3-4 shallots, finely chopped
• ½ sweet white onion, finely chopped
• /2 t. each: chili powder, lemon pepper, ground cumin
• 4-5 cloves of roasted garlic
• 2 chubby boneless, skinless chicken breasts – cooked and chopped
• 6 spicy Italian sausages (I like spice; use.a milder chicken sausage if you prefer)
• 1 bunch cilantro, rough chopped
• 1 cup light beer (like Corona)
• 6 oz. grated white cheddar cheese
• 3 cups chicken broth

Prepare

1. Drain and rinse the beans.
2. Cook the sausage. Slice thinly.
3. Cook the chicken breasts, cool and take the meat off the bone. Chop in hearty chunks.
4. Roast the peppers. Rub them with olive oil and bake in the 400 degree oven for 15-20 minutes. Take them out when the skin is blistering. Let cool, peel, de-seed and mince flesh.
5. Shuck the corn. (don't cook it ahead of time)
6. Saute the onion and shallots in olive oil in a stock pot.

Cook

1. Saute the onion and shallots in olive oil in a stock pot.
2. Add the peppers and garlic., then chili powder, lemon pepper and cumin. Stir for a couple of minutes, then stir in the corn and garlic.
3. Add the beans, beer, broth, sausage and chicken. Cover and let simmer for 30 minutes.
4. Add chopped cilantro and let simmer another 15 minutes.
5. Add 6 oz cheese and stir until blended. Keep the temperature as low as possible so the cheese stays blended in the broth. Stir occasionally so it doesn’t burn on the bottom. Cook until beans and corn are tender enough.
6. If you like a little more kick, add a tablespoon of your favorite hot sauce. I like Louisiana Style Batch #218 Hot Sauce by Original Juan