As fall arrives and there’s a bit of a nip in the air, Dave and I still love getting out on the water and heading for out-of-the-way anchorages.
Several years ago, our friend Casey was anchored next to us one weekend. Upon learning that we had satellite radio and could get his beloved Broncos game the next afternoon, he quickly suggested we have a football party. Sounded like a great idea to us! Over the years, we’ve hosted a couple of World Series parties as well as numerous football get-togethers.
Typically everyone will sit on deck for the first half of the game. But it can get a little chilly by halftime when the group will come inside for a steaming bowl of soup or stew.
Whether it’s a crowd or just the two of us, White Chicken Chili is a frequent choice – a deliciously different chili that everyone loves but few have ever had. Add a tossed salad and fresh bread to complete the meal.
Great make-ahead recipe for a cool day -- other options are to let it simmer on the stove to warm the boat up or cook it in a thermal cooker. Vary the amount and type of peppers to make this chili as mild or spicy as you want. Instructions for dairy-free versions in the Variations.
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 2 cups diced onion
- 2 green or spicy peppers seeded and diced
- 4 teaspoons ground cumin
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cayenne pepper
- 2 teaspoons ground dried oregano
- 8 cups chicken stock
- 4 cans cannellini beans rinsed and drained
- 4 chicken breasts cooked and shredded
- 4 cups shredded Monterey Jack cheese
- 1/2 cup sour cream for garnish
Sauté garlic and onion in oil.
Add peppers and spices, cook 2 minutes.
Add stock, beans, chicken and half the cheese. (If desired, can be made ahead to this point; I then start it simmering as the game begins.) Simmer 45 minutes or longer, stirring occasionally.
- Serve in bowls or mugs and garnish with the rest of the cheese and sour cream
- Use 2 7-ounce cans of mild or medium chilies instead of fresh
- Chicken stock may be made from bouillon
- Use any other type of white beans for the cannellini beans; can use other colors of beans but then it will not be a white chili
- Use 24 ounces of canned pre-cooked chicken instead of the chicken breasts; can use other cuts of chicken
- Use other cheese that will melt in place of the Monterey Jack. 4 cups is about two pounds of cheese.
- Can also garnish with strips or rings of peppers and a few slices of green onion tops.
Milder Variation: Use sweet peppers and/or decrease amount and decrease or omit the cayenne pepper.
Dairy-Free Variation: Cheese and sour cream can be omitted for those who can’t eat it. To make, separate one or more servings before adding the cheese to the chili, and simmer in a second pan.