White Lightning Chili


Chili weather is officially upon us in Chicago!  Next weekend is the big chili cook-off at our Blocktoberfest.  I haven’t decided what I am going to enter, but I do have it narrowed down to three options.  Better figured it out soon!  Here is the recipe I made last year that won me a delicious bottle of red.  This recipe has a great flavor from the roasted poblano, it’s not overwhelmingly spicy.  Though the queso is perfect for cooling the heat of the spicy.
White Lightning Chili

Author: Jacky Hackett
Ingredients
  • 1/4 cup vegetable oil
  • 1 white onion
  • 3 cloves garlic
  • 1 Serrano chili
  • 1 poblano chili
  • 1 tablespoon cumin
  • 1/2 tablespoon coriander
  • 1 teaspoon salt
  • 1 pound tomatillos
  • 1 can garbanzo beans
  • 1 can cannelini beans
  • 2 cans great northern beans
  • 1 can (4 oz size) mild green chilies
  • 2 cups vegetable stock (for desired thickness)
  • 2 cups crushed tortilla chips (El Ranchero preferred)
  • 1 jar salsa verde (or make your own)
  • 1 cup chopped cilantro
  • Optional crumbled queso cheese
Instructions
  1. Preheat broiler. Rub oil on poblano pepper and roast in broiler until skin is charred. Let cool.
  2. Dice onion and garlic. Remove husks from tomatillos and rinse to remove sticky coating. Roughly Chop tomatillos. Remove seeds from Serrano chili and finely mince.
  3. When poblano is cooled, wipe with paper towel to remove skin. Remove seeds and dice.
  4. Heat oil in large stock pot. Add onion, cook stirring every couple of minutes for about 10 minutes. Add garlic, Serrano, cumin, coriander, and salt. Continue cooking for another 2 minutes.
  5. Add tomatillos to pot. Place a lid on the pot and cook for about 10 minutes, stirring occasionally.
  6. Drain and rinse beans. Drain chilies. After tomatillos have been cooking for 10 minutes, add beans and green chilies along with vegetable stock. Cover with lid and bring to a boil. Remove lid and continue cooking, stirring occasionally. Add crushed tortilla chips and salsa verde and continue to cook until chili has thickened and liquid has reduced slightly. Add salt and pepper to taste.
  7. Serve with garnish of chopped cilantro and crumbled queso cheese.Directions:
  8. Preheat broiler. Rub oil on poblano pepper and roast in broiler until skin is charred. Let cool.
  9. Dice onion and garlic. Remove husks from tomatillos and rinse to remove sticky coating. Roughly Chop tomatillos. Remove seeds from Serrano chili and finely mince.
  10. When poblano is cooled, wipe with paper towel to remove skin. Remove seeds and dice.
  11. Heat oil in large stock pot. Add onion, cook stirring every couple of minutes for about 10 minutes. Add garlic, Serrano, cumin, coriander, and salt. Continue cooking for another 2 minutes.
  12. Add tomatillos to pot. Place a lid on the pot and cook for about 10 minutes, stirring occasionally.
  13. Drain and rinse beans. Drain chilies. After tomatillos have been cooking for 10 minutes, add beans and green chilies along with vegetable stock. Cover with lid and bring to a boil. Remove lid and continue cooking, stirring occasionally. Add crushed tortilla chips and salsa verde and continue to cook until chili has thickened and liquid has reduced slightly. Add salt and pepper to taste.
  14. Serve with garnish of chopped cilantro and crumbled queso cheese.

 

 

4 comments

  1. sadie says:

    We love this recipe! I added about a half cup of shoe peg corn and served it over taco chips. Delicious!

  2. Jacky Hackett says:

    The chips work great for thickening. Thanks for the buffalo chicken chili recipe. Can;t wait to try it.

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