Snowman\'s Chili

Chili, White, Chicken, Beans, Snowman's, Richard Fl

Because of the COLD weather up North and the recent mention of Chimayo chili powder, decided to do a white chili today. Had recently done a 4# spatchock chicken and a 7# spatchcock turkey breast, plus some poultry backs, made a big batch of stock. So with the kind contributions from: Wardster, Lenscamp, Borders & Paula Deen on previous pots of white chili here is what got cooked.









INGREDIENTS:
5-6 Cups Chicken or Turkey Meat, Cooked, Diced
3 Cups Great Northern Beans
1/2 Stick Butter
3 Quarts Chicken Stock
2 Cans Green Chili, Diced
1 Can Ro*Tel, Original
4-5 Whole Tomatoes, Chopped, Roasted, About 4 cups
1 1/2 White Onion, Diced
1-2 Tbs Cumin, ground
2 Tbs Chili Powder, Chimayo
2 Tbs Minced Garlic
2 Tbs Indian River Rainbow Pepper
1/2 Cup Salsa, Medium Heat.
1/2 Bunch Cilantro, Chopped




Procedure:
1 Rinsed the northern beans and brought to a boil for 10 minutes. Turned off and let sit for an hour then rinsed again.
2 Sautéd onions, garlic in butter until onions are opaque. Olive oil will also work.
3 Had roasted the tomatoes on BGE for 30-40 minutes to roast and char the skin, chop add skin and all to pot..
4 Add the rest of the ingredients,except cilantro, bring to a boil and then simmer for 2-3 hours until the beans are cooked. Add the cilantro the last half hour.
BGE Method:
1 Dutch oven, 9Qt., direct 325°F for the sauteing of the the veggies, then indirect plate setter legs up for a couple of hours. Leave lid off and use a couple of chunks of your favorite wood. I like apple. Add some more chicken stock if it gets to thick.


Recipe Type
Main Dish, Poultry, Side Dish

Recipe Source
Source: BGE Forum, Richard Fl, 2009/01/17