Ask-A-Butcher
Senior Cook
AAB's White Chili
2 Tbs olive oil
1 clove garlic, minced
½ onion, chopped
3 slices uncooked turkey bacon, diced
½ lb pork breakfast sausage
1 lb ground chicken
½-1 lb cooked/bbq'ed chicken, either chunked or shredded
2-15.5 oz cans of Great Northern Beans, drained
1-15 oz can seasoned Pinto Beans, NOT drained
2 cups chicken broth, divided into 1 cup portions
¼ cup white flour
Various chili seasonings and sauces (a couple good dashes each of salt, pepper, garlic powder, onion powder, chili powder, cumin, paprika, Mexican oregano and hot sauce)
Place the first six ingredients into a large pot or Dutch Oven; add the seasonings (except for the oregano and the hot sauce); cook over medium heat until ground chicken and sausage are no longer pink. Drain; now add the cooked chicken, the three cans of beans and one cup of the chicken broth. Bring to a slow simmer and taste; adjust seasonings, if needed, and add a few good pinches of the oregano and a few drops of the hot sauce; stir well and simmer for about 15 minutes. Whisk the flour into the remaining chicken stock, mixing well; lower heat to low; add mixture to the chili, stirring well. Cook on low for a another hour or so, stirring frequently to prevent sticking. Add more chicken broth, if needed.
2 Tbs olive oil
1 clove garlic, minced
½ onion, chopped
3 slices uncooked turkey bacon, diced
½ lb pork breakfast sausage
1 lb ground chicken
½-1 lb cooked/bbq'ed chicken, either chunked or shredded
2-15.5 oz cans of Great Northern Beans, drained
1-15 oz can seasoned Pinto Beans, NOT drained
2 cups chicken broth, divided into 1 cup portions
¼ cup white flour
Various chili seasonings and sauces (a couple good dashes each of salt, pepper, garlic powder, onion powder, chili powder, cumin, paprika, Mexican oregano and hot sauce)
Place the first six ingredients into a large pot or Dutch Oven; add the seasonings (except for the oregano and the hot sauce); cook over medium heat until ground chicken and sausage are no longer pink. Drain; now add the cooked chicken, the three cans of beans and one cup of the chicken broth. Bring to a slow simmer and taste; adjust seasonings, if needed, and add a few good pinches of the oregano and a few drops of the hot sauce; stir well and simmer for about 15 minutes. Whisk the flour into the remaining chicken stock, mixing well; lower heat to low; add mixture to the chili, stirring well. Cook on low for a another hour or so, stirring frequently to prevent sticking. Add more chicken broth, if needed.
Last edited:
