Chili for Chilly nights...

It’s been a while since posting last. I made myself promise that I would reboot by February. I decided to just be kind to myself. The new normal of winter covid days - the sameness, being cooped up more and seeing less of people. Well - I’m sure I don’t need to elaborate. We are all there. While the light of returning to normalcy beckons, it still seems far away given the reports of lack of vaccines, new variants and the continuing rise of cases in certain places. I’ve also noticed that people (myself included) all have more of a limited tolerance for each other. We are all waiting, judging actions and wishing we could just go back to our lives. My dad passed away on Thanksgiving and I think that loss has kept me quieter than normal. I’m not really on the social media sites with the same interest or enthusiasm I once was and I’ve hit the wall covid-wise. Too many days being cooped up and doing the same thing with just me, myself and I. And days seem to just pass on by.

Enough ruminating for the day - with the advent of the storm I checked my provisions and went to the stores to fill in where I needed to. It’s always eye opening to go to a store when there’s the threat of stores closing for a few days. Despite getting to the stores early, I was on lines everywhere. Whole Foods, Stop & Shop and my new favorite obsession, Cob’s Bakery all had lines. Taking a deep breath (thank you Anna Greenberg of Peloton!) I waited to get the few items I needed. Fresh fruit, some good cheese, ice cream and sorbet and fresh squeezed grapefruit juice. Add to that fresh bread and the cinnamon scones I’ve taken to eating with more regularity than I should and I was set. I had already gotten the ingredients I would need for soups and such. I decided the best thing to have on hand, aside from my tomato soup, chicken soup and a fish or two would be a chili. A recipe from Kitchn caught my eye - Weeknight White Chicken Chili. Of course, by the time I finished making it there were cross outs, additions and deletions so I’m giving you my tweaked and (I think) bettered version. Less butter, more chicken and less beans. I also am not a fan of green pepper despite loving jalapenos so threw in a red and orange pepper as opposed to 1 green one.

Ingredients

3 Tablespoons olive oil

1 onion - either diced or throw in your zyloss easy pull chopper of dice

3 stalks of celery - same

1 red pepper and 1 orange pepper - diced or chopped as above

1- 2 jalapenos - diced or zylossed - you may want to add more / less depending on your tolerance for spice.

1 4 oz can fire roasted green chiles with liquid

4 cloves garlic - minced or zylossed

1 - 2 Tablespoons ground cumin (original recipe called for 1. I added at least another full Tablespoon - so it’s really up to you

1 - 2 Teaspoons chili powder

Kosher salt & fresh ground pepper

4 cups low sodium chicken broth

2 pounds skinless chicken breasts

Either 1/2 package of dried cannellini beans soaked and read y to go or 1 15 oz can of cannellini beans

2 cups fresh or frozen yellow corn kernels (I used frozen)

4 Tablespoons unsalted butter

4 Tablespoons all-purpose flour

1 cup of 2% or whole milk (I use 2%)

For serving:

Sour cream or plain yogurt - use at least 2% if not whole

Shredded Cheddar or other sharp cheese

Fresh jalapenos, sliced thinly

Fresh scallions or chives

Hot sauce

Directions

If you’re using dried beans either have soaked them the night before or quick cook them while you’re getting the rest of the chili ready.

Have all your diced or chopped ingredients ready.

Heat the olive oil in either a Dutch oven or a large heavy stock pot over medium heat until it is beginning to shimmer. Add the onion, garlic, celery, peppers and jalapeno and cook until they are all soft - about 5 - 8 minutes. Add the can of green chiles with the liquid, cumin, chili powder, kosher salt and pepper. Cook for another minute or two.

Add the chicken broth and bring to a boil. Toss in the chicken breast and reduce the heat to a low simmer and cook until the chicken is tender - almost falling apart - 10 - 15 minutes.

Take the chicken breasts out and transfer to a cutting board and let cool for a minute. You should be able to easily shred the chicken with two forks. Return the shredded chicken to the pot. Add in the beans (if you are using fresh / dried ones, make sure they are soft and ready to eat) and the corn. Reduce the heat to low and simmer for 15 minutes.

In a medium pan, melt the butter and add the flour and whisk until it is cmopletely combined. You want it to look golden brown and has started to look a little dry, 4 - 6 minutes.

Whisk in the milk slowly and whisk continuously so it is smooth. This is the roux that is used ubiquitously in dishes like this or mac & cheese. Pour into the chili and stir until it is completely blended.

Bring to a boil and then lower heat slightly. Stir until the chili has thickened a bit.

Serve with the accoutrements.

Add a salad or fresh bread and dinner is complete! I chose to serve it on top of a salad making it really healthy and comforting all at the same time.