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Unread 03-13-2013, 12:07 PM   #1
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Default Fingerlickin' Good White Bean and Chicken Chili

So there's this Signature Dish Throwdown thingy going on right now, and I don't really have what I would call a signature dish, so I figured since every time I make this someone asks me for the recipe, that's probably about as close as I'm gonna get.

First you take some leftover smoked chicken that you rubbed with Big Butz Chicken Dust and smoked over some hickory on Sunday. Which by the way is waaaaay easier to get off the bone if you do it while it's still warm instead of passing out Sunday night instead.

Then gather up the rest of the ingredients and place them on the stove for a photo shoot. (you can skip this step )

One diced onion and 6 cloves of chopped garlic go into the DO.

Fire in the chicken you've painstakingly pulled from the cold bones, and heat that through.

Next add:

1 1/2 tsp. Ground Cumin
1/2 tsp. White Pepper

(I have black pepper in my photo shoot, but then I remembered I use white for this recipe, I'm just so use to not having any, that I forgot I actually had some this time. I also didn't add any of the salt in the picture, I used SM Season All instead)

1/2 tsp New Mexico HOT chili powder or 1/4 tsp. Cayenne
1 tsp SM Season All or Salt if your fresh out of Season All
1/2 tsp Green Chili Powder or 1 small can of Chopped Green Chiles

Throw all that in to toast for a minute or two.

Add 1 can of great northern, 1 can of cannellini beans, and enough chicken broth to just cover the beans. Let it simmer on low for about 30-40 minutes then add 3 Tbls Masa Harina and simmer another 5 minutes or so. If you don't have any Masa Harina on hand you can use 2 Tbls. of a cornstarch and water slurry.

Without further ado, I present to you my signature dish.

Fingerlickin' Good White Bean and Chicken Chili

Thanks for looking and I hope you try the recipe.

Remember to check in over at the Throwdown's once in a while, you don't want to miss out on all the fun!



"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III

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