Chicken Chili with White Beans
My terrible secret is this: I can’t stand bell peppers. Eurgh. Horrible. I commend all of you who enjoy them, and please, enjoy my share! And do so where I can’t smell them! Or anything else that smells of licorice.
But on to the chili!
Chicken Chili with White Beans, adapted from Aaron McCargo’s Chunky Chicken Chili
2 Tbsp. butter
5 Tbsp. canola oil, divided
2 pounds chicken tenders, cubed into 1/2-inch pieces
1/4 cup all-purpose flour
1 large onion, chopped
2 cups chicken stock
1 cup heavy cream
2 Tbsp. chili powder
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. cayenne pepper
1 Tbsp. cracked black pepper
1 Tbsp. kosher salt
2 (14.5-ounce) cans cannellini beans, drained
2 (4-ounce) cans mild green chiles
1/2 cup sour cream plus extra for garnish
grated Cheddar, for garnish
chopped parsley leaves, for garnish
Melt the butter with 2 Tbsp. of oil in a heavy-bottomed pot — one that isn’t nonstick if you have one. When the butter is just starting to brown, add the chicken. Season with salt and cook until the chicken is nicely browned (crispy bits are a bonus!) and remove the chicken to a dish.
Add the remaining oil to the pan and pour in the onions when it starts shimmering. Stir them around until they’re soft. Sprinkle in the flour and stir until it seems to disappear, and then for a little bit longer. Add the chicken stock slowly and stir, and then stir in the heavy cream. Let it simmer for a few minutes while you measure spices and open and rinse your beans.
Once the chili has thickened a bit, stir in the spices. Once they’re in well, add the beans and chilies and put the chicken back in and stir it up. Let it simmer for ten or fifteen minutes to warm everything through (grate your cheese and chop your parsley, and maybe make some cornbread!) Right before you serve, stir in the sour cream and make sure it gets stirred in well — it’s an important element in the flavors of the chili.