I was just provided with this amazing recipe by a fellow guest foodie; Matt Harbicht. Unfortunately, we missed his weekend BBQ where he served up this amazing twist on traditional chili. This lighter and savory version sounds amazing and makes my mouth water. I am excited to cook up a pot of my own the next time I want to stay in and hibernate from the winter cold and enjoy a 1 pot meal with all of the garnishes. Take notes as this is something that would make Rachel Ray proud. She would say ” How good is that”
And enough of an intro. Below you will find the recipe. Just don’t forget to thank Viva La Foodies and our guest foodie, Matt Harbicht when your guests praise you for the best pot of chili that they have ever had.
MATT”S “KICK-ASS” WHITE BEAN CHILI
4, 15oz. cans great northern beans – Drained
1 Stick, butter or margarine
48 oz. chicken broth
1 cube beef bullion (or 1 tsp. granules).
4 large onions, diced
2 cloves garlic, crushed
1 habanero pepper, seeded and diced fine
1 Serrano chili (Optional)
4 tbsp. ground cumin.
2 tsp. oregano
2 tsp. cayenne pepper
1 small can diced green chili’s
Chicken (SEE BELOW)
2 cups sour cream.
3 cups shredded jack cheese.
Fresh, chopped cilantro leaves.
Fresh, diced tomatoes.
Fresh, diced white onions(optional)
COMMENTS THAT WILL PUT YOUR SIGNATURE ON IT:
I stopped measuring spices centuries ago. Try it out the way the recipe puts it and make your own little tweaks to it. This can be as hot or not-hot as you want it to be. The Habanero adds a great little kick to it, but you don’t want to put in more than two. If you put them in first most of the heat tends to cook away and you get left with this great flavor. If you really want to throw some extra heat into this, roast up some Serrano peppers over an open flame and add them the same time you throw in the beans.
This recipe calls for 4 cups of diced chicken. You can prepare this a few different ways. I’ve grilled them, poached them, or just sautéed them in a skillet. It’s up to you. I recommend using some type of herb rub, usually some kind of cajun spice, to add to the flavor. Cook them enough so they are done all the way through, but keep them moist, you don’t want them to dry out. After they are done dice them up until you add them to the chili.
*In a big ol’ pot, cook the chopped onions in a stick of butter or margarine until they’re soft. Lets throw the garlic in here as well just to be safe. If you want it spicy, here is where I like to dice up the Serrano and Habanero and throw them in. This will burn off the heat of the peppers, but keep the spice and flavor.
*Pour in the beans, broth, bullion, spices, and Chiles.
*Bring everything to a boil, reduce heat and simmer to heat through and allow the flavors to blend.
*Then add the chicken, sour cream, and jack cheese.
*Simmer over low heat until everything is heated through. Make sure that you scrape the bottom of the pot so the melted cheese doesn’t stick.
*Before you serve, sprinkle some cilantro leaves and diced tomatoes on top. Having a bowl of tortilla chips nearby isn’t a bad idea either. They are fun to dip.
*After eating, go to your mailbox. You should find a thank-you note from your mouth.
Recipe provided by guest foodie; Matt Harbicht
Take a look at his website at www.harbichtphoto.com
And the post continues…..Joe & I decided to take the recipe for a test drive this past Saturday and it was indeed a tasty bowl of amazing flavor fusion. We choose to marinate our cubes of chicken in the following quick marinade prior to sauteing.
Our Marinade consisted of:
-Red Chili Oil
-Salt & Pepper
Since we were pressed for time we let the chicken marinate for 10-15 minutes prior to sauteing in a hot Wok(Large Skillet). We also added in Masa flour towards the end to thicken up the mixture. If you want a less liquidity chili I suggest using less Chicken Stock and add additional stock accordingly.
We have included a photo documentation of our cooking endeavor and we also provided photographs of the plated version and our Mexican/Southwestern style table-scape.
Food styling, table-scape, production and cooking(Executive Chef) provided by Adam Rubenstein.
Photography, lead production and cooking(Sous Chef) provided by Joseph Briscoe