Well, the knock on the head was worth it. Mark’s Headbanger White Chicken Chili took the blue ribbon among six other contestants today in the office chili cookoff. Even better, Becky’s pecan pie took first in the pie category, so it was all blue ribbons for our department!
I actually voted for a different chili that had a nice heat to it and included corn and pork. It was great.
Here’s the recipe I adapted for the contest (I made 1.5 times the recipe so I could get to 6 quarts):
Mark’s Headbanger White Chicken Chili
(4 qts.)1 jar + 1 can northern beans
1 large onion, chopped
2 whole chicken breasts (with skin, bone-in)
2-3 C. chicken broth
2 t minced garlic (I crushed four big cloves.)
3 t cumin
2 t chili powder
1 t pepper
2 t salt (I used even less. Actually, I didn’t add any.)
2 t oregano
2 t coriander
1/2 t cayenne pepper
1 – 2 cans green chilies
8 oz. Sour creamBoil chicken breasts until done. Cube when able to handle.
Strain broth for use in the recipe (I used canned, low-salt broth).
Chop onions and saute with garlic.
Combine everything but the sour cream in a roaster and simmer for 30 to 45 minutes.
Add sour cream.