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White Bean & Chicken Breast Chili – A Change of Pace, Change of Pace

I love a hearty beef chili as much as the next guy, but once
in a while there’s nothing wrong with going over to the light side, and
enjoying an equally comforting bowl of white bean and chicken chili. I’ve always used thighs for my chicken chili, which of
course have more fat and flavor, but after a bunch of requests for a chicken
breast version, I decided give it a go, and I was very happy with the results.


The key is to not overcook the chicken when you sear it.
You want it slightly undercooked, maybe about 150 degrees F. internal temp,
since it will cook all the way when we add it back in. You’ll notice when I
slice mine, there’s a little bit of opaqueness to the flesh, which is what you
want.

This is intended to be a relatively quick and simple
weeknight meal, so I didn’t add much in the way of extras, but things like
peppers, squash, and mushrooms are always welcomed additions. 

I know you’re probably missing those long, warm summer days
right about now, but one of the great things about this season’s cold, wet
weather is that it begs for recipes like this. I hope you pour yourself a
beer, grab a chunk of bread, and dig into a bowl of this soon. Enjoy!


Ingredients for 4 portions:
2 tsp vegetable oil
2 or 3 boneless skinless chicken breasts, about 1 1/4 lbs
salt and pepper to taste
1 large onion
4 cloves garlic
1 tbsp ancho chili powder
1 tsp cumin
1/2 tsp chipotle chili powder
1/4 tsp dried oregano
1 tsp flour
about 3 cups chicken broth or stock, divided
1 tsp fine cornmeal
2 cans (15oz) white beans
cayenne to taste
1/4 tsp sugar or to taste
1/3 cup chopped green onions
sour cream and cilantro to garnish

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Italian Chili

Italian Chili

by Pam on September 9, 2012

We finally had a cool day today in Portland.  It was cloudy, cool, and a much needed break from the heat! I found a recipe at The Slow Roasted Italian[1] that looked and sounded perfect! It had a wonderful chili flavor with an Italian twist.  It smelled amazing while it simmered on the stove all afternoon and tasted even better.  My daughter, who does not like chili, actually liked this and nearly ate her whole bowl full.  My son loved it and asked for leftovers for his school lunch tomorrow.  My husband and I both really liked it too and I look forward to eating the leftovers this week. Thanks for the great recipe Donna.

Side Note:  Use a potato masher to break up the ground beef and Italian sausage quickly and easily into crumbles.

Heat the olive oil in a large Dutch oven over medium heat.  Add the ground beef and the turkey Italian sausage, removed from casings, into the Dutch oven.  Use a potato masher to break up the meat into crumbles.  Add the chili powder, dried basil, oregano, cumin, crushed red pepper, sea salt and freshly cracked pepper, to taste; cook stirring occasionally for 2-3 minutes.  Add the diced onion, bell pepper, and garlic to the meat crumbles; cook, stirring occasionally, for 3-4 minutes.  Add the diced tomatoes, tomato sauce, chili beans with sauce, and drained kidney beans.  Cover with a lid then lower the heat to low simmer.  Cook, stirring occasionally, for 2-3 hours.  Taste the chili and re-season if desired.

Ladle into bowls then top with shredded Parmesan cheese.  Serve immediately.  Enjoy.

Print[2]



Italian Chili




Yield: 12

Prep Time: 10 min.

Cook Time: 2-3 hours



Ingredients:

1 tsp olive oil
1 lb lean ground beef (I used 90/10)
1 lb turkey Italian sausage, removed from casings
1 tsp chili powder
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried cumin
Sea salt and freshly cracked pepper, to taste
1 sweet yellow onion, diced
1 red bell pepper, diced
5 cloves of garlic, minced
2 15oz cans of diced tomatoes
1 10oz and 1 8oz cans of tomato sauce
2 15oz cans of chili beans with sauce
1 15oz can of kidney beans, rinsed and drained
Parmesan cheese, shredded

Directions:

Side Note: Use a potato masher to break up the ground beef and Italian sausage quickly and easily into crumbles.

Heat the olive oil in a large Dutch oven over medium heat. Add the ground beef and the turkey Italian sausage, removed from casings, into the Dutch oven. Use a potato masher to break up the meat into crumbles. Add the chili powder, dried basil, oregano, cumin, crushed red pepper, sea salt and freshly cracked pepper, to taste; cook stirring occasionally for 2-3 minutes. Add the diced onion, bell pepper, and garlic to the meat crumbles; cook, stirring occasionally, for 3-4 minutes. Add the diced tomatoes, tomato sauce, chili beans with sauce, and drained kidney beans. Cover with a lid then lower the heat to low simmer. Cook, stirring occasionally, for 2-3 hours. Taste the chili and re-season if desired.

Ladle into bowls then top with shredded Parmesan cheese. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by The Slow Roasted Italian

 

 

References

  1. ^ The Slow Roasted Italian (theslowroasteditalian.blogspot.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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