As we’re getting closer and closer to Fall I’ve found myself craving cold weather foods such as white chili. I’ve made it many times and it’s one of my favorite foods so I’m not sure why it isn’t up on the blog yet. So a few days ago I decided to make it and write down the exact measurements so I could share it with y’all today!
Usually I don’t write down exact measurements unless I’m making it for my blog. I think that’s when most people start to feel like they’re in their element in the kitchen. When they no longer need to look at exact measurements. I started cooking when I was a teenager still living with my mother. I used to go to the library and check out lots of cookbooks and I would have so much fun trying to recreate those recipes which sometimes didn’t turn out so well.
When I got my first job I would spend most of my money on food! Not on the typically girly things like clothes and makeup but on food. I’ve just always loved cooking and eating. Especially the eating part!
The first time I have ever heard of white chili was when my mom made it after having tried some at her work. She was hooked and just had to have the recipe. So she came home and made it for my sister and I. We were also hooked! I mean it was absolutely delicious. It became one of our favorite foods. Although the recipe that was given to my mom consisted of canned beans, canned broth and canned jalapenos it was still yummy.
Fast forward years later I decide to make it completely from scratch. If the chili was good from all the canned products then it was obviously going to be freaking amazing from scratch right?
The very first time I tried making it from scratch I cooked the beans in water and then added in the homemade chicken broth. Big mistake! The beans need to be cooked in the chicken broth or the chili won’t have much flavor. Also I use chicken drumsticks. Whatever you do don’t use chicken breasts. They won’t add much flavor and they aren’t as tender and moist as the drumsticks.
I’ve now made white chili from scratch several times and refuse to ever go back to making it with canned products. There’s just no reason to. It doesn’t take all day to make. Obviously it takes a bit longer since its from scratch but the extra time is totally worth it. My chili is a little spicy from the jalapenos and cayenne pepper. You can always add more or less depending on your tastes. It is also really creamy because I add cheese to it while it cooking. However you could always add the cheese as a garnish when serving it’s totally up to you.
I prefer my chili to have more beans and cheese than chicken. Honestly to me it doesn’t even need the shredded chicken but my husband prefers it with. Plus my kids love to eat the chicken after simmering it.
Finally my white chili wouldn’t be complete without some crushed tortilla chips on top. It adds some texture to the dish that I just love. Cilantro, avocadoe, and sour cream are also great garnishes.
I hope you enjoyed this post! and hopefully you’ll try the recipe. You won’t regret it! I’ll be back soon take care 🙂
White Chili Recipe From Scratch
- 5 chicken drumsticks
- 10 cups of water
- 1/4 small white onion diced
- 3-4 jalapenos chopped
- 2 garlic cloves minced
- 1 pound dried great northern beansv rinsed
- 8 oz shredded cheddar jack cheese
- 3 tsp ground cumin
- 1/4 teaspoon cayenne pepper.
- black pepper
- salt to taste
- tortilla chips optional
- cilantro optional
- avocadoe optional
Bring drumsticks and water to a boil. Skim off the grayish stuff on top.
Reduce heat to low and simmer for about 40-50 minutes or until meat is falling off the bones.
Remove chicken from pot and let cool. Then remove skin and shred meat.
Strain the chicken broth and reserve.
In a separate pot saute onion and jalapenos in olive oil for a few minutes then add garlic and saute until garlic is fragrant.
Add the beans to the pot. Then add 9 cups of the strained chicken broth.
Add the cumin, cayenne pepper, and a few crack of black pepper to the pot.
Bring to a boil. Then reduce heat to low and cook until beans are tender.
Season with salt to taste. Then add 8oz cheddar jack cheese.
Stir and cook on low until cheese has melted.
Add the shredded chicken to the pot and stir well.
Remove pot from heat and serve.
Top with tortilla chips and garnishes.
Be careful it is REALLY hot!