No, this is not a joke. Yes, we are still from Texas, but Nana wanted to share her white chili with chicken, not beef. Don’t be shy about trying something new. Nana won’t disappoint. It is even better when served with Aunt Alisa’s Perfect Cornbread. Does this chili recipe not suit your fancy? Try Nana’s recipe with ground beef and pork. It is still not so traditional, but delicious to eat. If you have older chickens, even roosters, you can use them. Just make sure to use a brine first.
Ingredients
Chicken
- 1 whole chicken
- enough water to cover chicken
- 2 tablespoon chicken bouillon
- 1 tablespoon onion granules
- 1 tablespoon granulated garlic
- 1 tablespoon poultry seasoning
- 1 teaspoon black pepper
- salt to taste
Chili
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 tablespoon minced garlic
- reserved chicken broth
- 1 pound dried white navy bean (soak in water over night)
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 1/8 teaspoon cayenne pepper
- ½ teaspoon black pepper
- 1 teaspoon salt
- cilantro (optional)
- grated cheese (optional)
Instructions
Chicken
- Place chicken into a large pot and cover with water; add next 7 ingredients. Bring to a boil and simmer until chicken is cooked through, 30-40 minutes. Nana uses an electric pressure cooker and puts it on the poultry setting for 15 minutes, then slow releases the pressure.
- Once chicken is cooked remove chicken to a pan. Strain broth and reserve for later. Let cool, then debone and chop the meat.
Chili
- Add olive oil to a Dutch oven and heat on medium high. Sauté onion in olive oil until translucent. Add garlic and sauté one minute longer.
- Add reserved chicken broth and enough water to make 8 cups.
- Drain water from soaked beans. Add beans to broth mixture. Add remaining spices. Simmer until tender.
- Add chicken and heat through.
- You may top with cilantro and/or grated cheese.
