Chicken Chili


I’ve been making a version of a recipe from a March 1991 issue of Bon Appetit magazine for many years. It is called Timothy’s White Chili but I changed it so much that it doesn’t look that white any more. Timothy’s is a bar and restaurant in Louisville, Kentucky. I’ve never been to Kentucky but I did get close once while in Tennessee. Yes I changed the original recipe but I kept the most decadent and delicious component, it’s the cheese that you add before serving.

Serves 16 generously.

1 pound Yellow Indian Woman Beans (Rancho Gordo)
2 medium size roast chickens, shredded
3 large yellow onions, chopped
4 garlic cloves, minced
2 Poblano Chilis, roasted,peeled,seeds removed and chopped
2 tablespoons olive oil
2 tablespoons cumin seeds
2 teaspoons dried oregano
1 teaspoon cayenne pepper
1/4 teaspoon ground cloves
10 cups chicken stock
24 ounces shredded Monterey Jack Cheese
Sour Cream
Salsa
Cilantro

1. Place beans in heavy large pot. Add enough water to cover by a few inches and soak overnight.

2. Drain beans. Heat oil in the same pot over medium-high heat. Add the onions and cook until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, cloves and cayenne. Cook for a few minutes. Add beans and stock and bring to a boil. Reduce heat and simmer until beans are tender, stirring occasionally, about 2 hours.

3. Add the shredded chicken, simmer and stir until chicken shreds break down into the beans, about 20 minutes longer. Season to taste with salt and pepper.

4. Right before serving add the cheese and stir until it melts. Ladle the chili into bowls and serve with sour cream, salsa and cilantro.

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