What is it about chili this time of year? It just works. Warm and hearty. Spicy and satisfying. The go-to chili for many folks is Chile Con Carne, which is always a winner. It’s familiar, and everyone has their specifications. Beans or no beans. Served on its own or over pasta, corn chips or on a hot dog! Most of us have our favorite regular chili all figured out and wouldn’t tamper with it. That’s why chicken chili can be a welcome departure in the winter, when you’ve already enjoyed at least a chili night or two.
We’re due for chicken chili around here, and I can’t wait to try this one from Stephanie, which is her dad’s take on a Melissa d’Arabian recipe. It’s just what the doctor ordered on a rainy night. Or game day. Or anytime!
Thanks for sharing it, Stephanie! You can find the printable recipe below. And visit Stephanie’s site Girl Versus Dough for other great recipes, especially her beautiful breads and insanely delicious desserts.
Dad’s white chicken chili with roasted garlic and Anaheim peppers. It’s the best, really.
- FOR THE ROASTED GARLIC:
- 12 cloves Garlic, Unpeeled
- 1 Tablespoon Olive Oil
- 1 teaspoon Water
- FOR THE CHILI:
- 3 Anaheim Chili Peppers
- 2 Tablespoons Olive Oil
- 8 Shallots, Chopped
- 3 teaspoons Minced Garlic
- 3 Tablespoons All-purpose Flour
- 8 cups Vegetable Broth, Divided
- 4 cups Shredded, Cooked Chicken
- 1 Tablespoon Chili Powder
- ½ teaspoons Cayenne Pepper (Optional)
- 1 can (15 Oz. Size) Navy Beans, Undrained
- Salt And Pepper, to taste
- 1 box (10 Oz. Size) Frozen Chopped Spinach, Thawed
- ¾ teaspoons Smoked Paprika
- ⅓ cups Heavy Cream
- Sour Cream, Chopped Fresh Parsley And/Or Shredded Cheese, For Topping
Toss garlic, oil and water in a small microwave-safe bowl. Cover with plastic wrap, leaving a small vent, and microwave 1½ minutes until soft. Cover completely and let cool.
Meanwhile, place an oven rack near the top of the oven, then heat the broiler. Line a broiler pan with foil. Place chile peppers on foil and roast 10 minutes, turning occasionally, until charred.
Transfer peppers to a bowl; cover with plastic wrap and let sit until cool.
Heat oil in a large saucepan over medium-low heat. Add chopped shallots and cook 15 to 20 minutes, stirring occasionally, until caramelized.
Add minced garlic and cook 2 minutes; add flour and stir 3 minutes until toasted. Increase the heat to high and add 1 cup broth. Simmer 2 minutes, scraping up any brown bits from the bottom of the pan. Add another 6 cups broth, the cooked chicken, chili powder, cayenne pepper, navy beans and salt and pepper to taste.
Peel, seed and chop roasted peppers; add to saucepan.
Remove pulp from roasted garlic cloves and place in a food processor. Add remaining 1 cup broth and process until smooth. Add to saucepan.
Simmer chili, uncovered, 25 minutes until thickened. Add spinach; cook another 5 minutes. Remove from heat. Stir in smoked paprika, heavy cream and salt and pepper to taste.
Serve with sour cream, chopped fresh parsley and/or shredded cheese on top, if desired.
Recipe adapted from Melissa D’Arabian.