code3rrt
Babbling Farker
Hey all:heh:, hope you're all havin' a great week.
Been working on a white bean chili recipe, and this one turned out real good, suited the rainy weather just fine.
Here are the players.......
Started by spatchcocking the bird and seasoned it all up with Tasty Licks Savory Poultry and Oakridge HDD and got that on the kettle with some apple wood for smoke.
Before I buttoned up the kettle though, I fire roasted my peppers. For this cook I used Pasilla, Red Chili, Anaheim and Jalapeno peppers.
Set the peppers aside in a covered bowl to sweat awhile, closed up the kettle, and had this about an hour and 15 minutes later,
I took 1/2 the chicken and tossed that into some water to make the broth for the chili, kept the other half to munch on later......
I let this simmer for a couple hours. In the mean time I peeled, cleaned and chopped the peppers and chopped the onions.....
Wound up with this to work with...........
Saute`d up the onions, peppers and some chopped garlic......
Tossed in the broth and beans, added the fiesta spices, covered and let that simmer for a few hours til the beans were tender and then thickened it up with a little Masa corn flour to get this.........
Cleaned and pulled the chicken and tossed that in.......
Mixed it all up, adjusted the seasoning and then....
Dished it up topped with some sharp cheddar, pepperjack cheese and some chives. Served with a little corn bread and salad. It was absolutely wonderful.
This had just he right heat for me, and the broth from the smoked chicken really added to the flavor, even the wife loved it, and she's not necessarily a big chili fan. In any case, hope I didn't bore anyone with all the pics.....
Thanks for looking,
KC
Been working on a white bean chili recipe, and this one turned out real good, suited the rainy weather just fine.
Here are the players.......
Started by spatchcocking the bird and seasoned it all up with Tasty Licks Savory Poultry and Oakridge HDD and got that on the kettle with some apple wood for smoke.
Before I buttoned up the kettle though, I fire roasted my peppers. For this cook I used Pasilla, Red Chili, Anaheim and Jalapeno peppers.
Set the peppers aside in a covered bowl to sweat awhile, closed up the kettle, and had this about an hour and 15 minutes later,
I took 1/2 the chicken and tossed that into some water to make the broth for the chili, kept the other half to munch on later......
I let this simmer for a couple hours. In the mean time I peeled, cleaned and chopped the peppers and chopped the onions.....
Wound up with this to work with...........
Saute`d up the onions, peppers and some chopped garlic......
Tossed in the broth and beans, added the fiesta spices, covered and let that simmer for a few hours til the beans were tender and then thickened it up with a little Masa corn flour to get this.........
Cleaned and pulled the chicken and tossed that in.......
Mixed it all up, adjusted the seasoning and then....
Dished it up topped with some sharp cheddar, pepperjack cheese and some chives. Served with a little corn bread and salad. It was absolutely wonderful.
This had just he right heat for me, and the broth from the smoked chicken really added to the flavor, even the wife loved it, and she's not necessarily a big chili fan. In any case, hope I didn't bore anyone with all the pics.....
Thanks for looking,
KC
