Single White Chili
We are in chili weather now, folks. I customized today's recipe from The Chili Cookbook by Robb Walsh. I like this recipe because it uses roasted chiles. If you have never roasted chiles before, it's an easy, useful skill to master for Texas cooking. Poblano chiles are green, like jalapenos, but much larger in size with a nice smoky flavor.
If chicken and beans in your chili is not to your taste, scroll down to find our recipes for Texas-style chili and Friday Night Chili.
October is National Chili Month Follow all of the national food holidays on our American Food Holidays page!
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Enjoy this Texas Cooking recipe and have a great week!
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I have adapted this from a recipe in the excellent The Chili Cookbook by Rob Walsh. Instead of cooking a whole chicken and using its meat, you debone a cooked rotisserie chicken. I made this chili and ate it all week! Roast the chilis the day before, and soak the beans the night before.
- 2 tablespoons butter
- 2 tablespoons of olive oil or vegetable oil
- 1 large white onion, chopped
- 4 large cloves of garlic, minced
- 8 poblano chiles, roasted per our recipe
- 1 jalapeño chile, seeded stemmed and thinly sliced
- 1 pound of dried Great Northern beans, rinsed, soaked for 2 to 3 hours and drained
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1 1/2 tablespoons ground cumin
- 10 cups of chicken broth
- 3 cups of cooked chicken white meat deboned from a rotisserie chicken (The bags of pre-boned white meat chicken sold in many supermarkets work fine as well.)
- 2 tablespoons masa harina
- 1 cup whole milk
- 1/2 teaspoon salt, or too taste
- White pepper to taste
- In a Dutch oven over medium heat, heat the butter and oil. Add the onion and garlic. Cook until softened and opaque, about 5 or 6 minutes. Be careful not to brown the vegetables.
- Chop seven of the eight poblanos, reserving one to be added later. Add the seven chopped poblanos and the sliced jalapeño to the drained, soaked beans, and transfer to the dutch oven. Cut the remaining poblano into long, thin strips and set aside.
- Add the chili powder, cayenne and cumin to the pot, mixing well. Then add all the chicken broth. Gently stir ingredients until well combined. Cook for one hour over medium-low heat.
- Add the deboned chicken and continue cooking for another hour, until the beans are tender.
- When the beans are tender, dissolve the masa harina in the milk and add to the pot. Cook an additional 15 minutes on high. Add salt and white pepper to taste.
- Serve garnished with sour cream and the reserved roasted poblano strips.
- Makes 6 generous servings.
Note: The goal for this recipe is keeping everything white. That's why you do not brown the vegetables, or use dark chicken meat.
Lone Star List
Here are 10 things that caught my eye this week!
- Mexican Please: Tinga Tostadas recipe, BevCooks: Simple Chicken Pasta Soup
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- New in the Book Pile!
Smokelore: A Short History of Barbecue in America by Jim Auchmutey.
- Phat Phoodies celebrates Texas Pecan Month.
- NYT Food: What Are We Supposed to Think About Shrimp? Americans eat more shrimp than ever before. But a cloud hangs over much of the global industry that produces it, with questions about labor practices and sustainability.
- Waco Tribune-Herald: Fred Gildersleeve book offers unparalleled glimpse of 'Waco's Photographer' - Look at these stunning photos of Waco that Fred Gildersleeve took 100 years ago. Unbelievable! It's an image that could inspire an epic John Ford Western movie.
- WSJ: Grill Stars: New Cuts of Beef reinvigorate the meat market
How does a particular cut of beef rise from obscurity to celebrity status? Top butchers offer a glimpse into their business—plus pro tips on how to put a perfect sear on the steaks they’re loving now.
Most beef cattle carcasses have 700 to 800 pounds of available meat. About 70 pounds of that become rib-eye and New York strip steaks, while less than 1 pound becomes a flat iron steak. Often those smaller cuts are tossed in the grinder for hamburger. But extracting niche cuts like flat iron can help a butchers’ bottom line: they can charge a higher price for these steaks than they would for ground beef. A recent study from Manhattan’s New Amsterdam Market revealed that whole animal butcher shops serving new niche cuts of beef are on the rise. Whole animal butchers grew from only six in 2009 to 79 nationwide in 2017.
New Cookbooks We're Reading
- The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
by Eric Silverstein - Serving food in Austin's Allendale neighborhood, The Peached Tortilla is an Austin treasure. This new cookbook reveals how one man brought Asian street food to Texas, creating wonderful new culinary conbinations. Buy today!
- LOOK! Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
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