Tuxedo Chili

By • January 25, 2012 • 25 Comments

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Author Notes: It’s always nice to have a little twist on a classic, and mine is this creamy chicken chili with the added touch of black beans along with the white – that’s why I call it Tuxedo Chili. Plus, this version is simple to make and packed with flavor.TheRunawaySpoon

Food52 Review: WHO: TheRunawaySpoon is a food writer from Memphis Tennessee. Just being in the kitchen makes her happy!
WHAT: A complex, creamy white chili (with black beans -- hence, tuxedo!) that's quick enough for a weeknight meal.
HOW: Two cans of blended white beans add instant richness and body to a chili base of spiced ground chicken, corn, beans, and green chiles.
WHY WE LOVE IT: This chili comes together quickly from pantry staples you have on hand, but tastes like anything but -- your family and friends will wonder when you spent all that time in the kitchen!
The Editors

Serves 6

  • 1 medium white onion
  • 2 cloves garlic
  • 1 tablespoon vegetable oil
  • 2 pounds ground chicken
  • 2 teaspoons dried oregano (preferably Mexican)
  • 2 teaspoons cumin
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cinnamon
  • 3 cups water
  • 3 (15) ounces cans great northern or canellini beans
  • 2 cups chicken broth
  • 1 (16) ounces can black beans
  • 1 (16) ounces package frozen white shoepeg corn
  • 1 (4.5) ounces can chopped green chiles
  1. Chop the onion and garlic finely. Add to the oil in a large Dutch oven. Saute over medium high heat until soft and translucent. Do not brown. Remove the onions and garlic to a bowl and set aside. (If the onions brown and overcook, the final color of the chili will be muddy. It will still taste delicious, but won’t look as nice. You can always top it with lots of cheese). Add the ground chicken to the pan and cook until browning slightly, breaking it up into small pieces.
  2. Mix the oregano, cumin, chili powder, pepper and cinnamon in a small bowl, then sprinkle over the chicken. Add the onions and garlic. Pour in three cups of water and bring to a boil. Lower heat to a simmer and cook until the water has reduced by half and the chicken is cooked through.
  3. Meanwhile, drain and rinse two cans of white beans. Place the beans in a blender with the chicken broth and puree until smooth. Drain and rinse the remaining white beans and the black beans. Pour the pureed beans into the chicken mixture, stir well and bring to a boil. Lower the heat to medium, add the remaining drained beans, corn, and green chiles and simmer until cooked through and thickened, about 30 minutes.
  4. Serve in big bowls topped with grated cheese, sour cream and chopped cilantro.
  5. This will hold, cooled and covered, overnight and reheated before serving. It will also freeze beautifully.
Jump to Comments (25)

Comments (25) Questions (1)

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Coles_phillips2_life

10 days ago erinrae

Just made this, never has chili been so good right off the bat! The second-day rule does not apply, although, that said, I can't wait to see how it is tomorrow. I used all chicken stock instead of part water, tripled the garlic, and was generous with my spice measuring (not far off the recipe, just a little more of each). I left out the oregano because I find it tends to dominate dishes. New favorite chili!

Julistache

9 months ago juliunruly

I can't believe I haven't reviewed this recipe! I've made it about half a dozen times since discovering it, and it's become a must-have camping favorite within my group of friends. It takes some prep work before you leave (food processor, etc.), but it's the perfect camp dinner.

I use homemade chicken stock, fresh corn (it's in season during camping months!), cut back on the cinnamon, and add tapatio and very thinly sliced fresh jalapenos to the garnishes available.

I know it seems counterintuitive to make chili during the summer, when the fresh corn is available, but definitely try it if you're camping in an area where the nights are on the chillier side.

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11 months ago Scarlett Lee

I made this yesterday during the cold fronts of all cold fronts here in Missouri, and it was a divine. Like others, I amped the salt and pepper at end; a slightly heavier hand on the spices next time won't hurt either.

Open-uri.24967

11 months ago Sarah Smith

Cut down to 2 cans of canellini beans, 1 lb ground chicken (ground my own chicken breasts), and 8 oz of corn. I also added half of a chopped up butternut squash. Next time, I'd probably double the spices. We topped with sour cream, hot sauce, and shredded cheese.

Stringio

about 1 year ago Plazma

I would say ground pork instead of chicken or turkey. Pork has much more flavor and will go really well with all the flavors that are in this chili. Or just do half chicken and half pork, so it will be like what the Japanese do when making stock for ramen broth.. having that chicken/pork blend.

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almost 2 years ago tvwells

This was excellent and came together quickly with loads of flavor. I used fresh jalapeno peppers along with some dried red pepper chili flakes instead of canned just because we were in a middle of a snow storm and that is what we had on hand. Also used ground turkey breast instead of chicken and it did not dry out, even after I reheated the dish a few times. The cilantro as a topping really brightened it up as well as a little lime. I also added extra corn and substituted greek yogurt for the sour cream, which no one really noticed. Pureeing the beans was worth the extra step, it made the chili luxuriously thick and heart-warming. Congrats and thank you, we will definitely be having this again!

Epietzsch

almost 2 years ago borntobeworn

Oh, man, was this good! I made this tonight (a vegetarian version: mushrooms instead of chicken, vegetable stock instead of chicken stock, twice the garlic, and 2 cans of green chilis). Although it's warm here today, this chili is to die for! We didn't have sour cream - I'll have to get some tomorrow to try with it.

Stringio

almost 2 years ago RI cook

Much more garlic, add fresh green and red peppers, cut down the meat by a fourth, use only chicken broth, triple the spice and add adobo, some cayenne and Tabasco, and fresh lime juice.

Open-uri20140530-5310-hxntuf

about 2 years ago theletterc

Inspiring recipe! I made this yesterday with a few alterations.

Regarding seasonings...
- I used homemade chili powder as well as low salt chicken broth, so I ended up almost doubling the chili powder and adding salt near the end.
- I also threw in a few pickled jalapenos and a dash of cayenne near the end as the heat level wasn't quite where I wanted it to be at... which is probably because:

- Rather than using ground chicken, I used 3 shredded chicken breasts since I have an aversion to ground meat in chili. I just made them earlier in the day by covering them with water in a baking dish in the oven. It worked to preheat the oven for corn muffins and gave the chili a lot of body.
- I also put in 2 roughly chopped poblanos in with the onion and garlic. This added a nicely bitter counterpart to the sweet corn.

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almost 3 years ago WJCinNJ

Made ths yesterday. All the while I was preparing i kept thinking it was not going to be at all what i wanted. too much liquid, not enough spice, etc. After cooking I let sit for a few hours and voila, it really all came together and was quite delicious. As was previously mentioned, it does not call for salt, so you will have to add to your taste. Good addition to the chili recipies I use.

Smokin_tokyo

over 2 years ago BoulderGalinTokyo

There's usually lots of salt in the canned beans, not to mention the chicken broth. We didn't miss it. My husband thought more "fire" than expected. Great recipe

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almost 3 years ago Alyce Morgan

I, too, wonder about the chili powder-- 1 1/2 tsp of ancho seems like a lot--but, additionally, there's no salt in this recipe. Makes me think the American sort of "chili powder" is the specified sort since there's often salt in it. Anyway: my real question is was salt left out by mistake or on purpose? Thanks!

Stringio

about 1 year ago Plazma

Ancho isnt spicy at all, its made from a dried poblano which is very mild tasting for a chili pepper. not sure where you got Ancho from the recipe. I think everything needs salt in it. Without salt, things are just bland. Especially when you have 3 cups of water that has zero flavor to it.

Face

almost 3 years ago allans

I like a recipe with a simple ingredient list (especially now that I'm out of work).
This looks great and will try it.
Thanks for keeping it simple!

Runningspoon_perre-magness

almost 3 years ago TheRunawaySpoon

Thanks for all the nice congratulations! I love Food52ers. After a lot of warm weather herre this winter, this weekend is going to be a cold one so I'm looking all the chili recipes! Enjoy!

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almost 3 years ago ibbeachnana

Oh, I love this! Congratulations!

Henrykiss

almost 3 years ago arielleclementine

what a clever recipe! congrats on the finalist spot!

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almost 3 years ago lastnightsdinner

Congrats, fellow finalist! I can't wait to try your delicious looking chili!

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almost 3 years ago Mama D

I made this and it was not only relatively quick but a HUGE hit with the family and friends - including five little ones. Add some sharp cheese and Fritos and its all good! It made a nice quantity without being overwhelming.

Me

almost 3 years ago adashofbitters

Congratulations on being a finalist! This looks like a great recipe. Eager to try it out.

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almost 3 years ago healthierkitchen

Congrats- this sounds both terrific and easy!

Gator_cake

almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Congratulations! I love that this is a weeknight recipe.