Heralded "the best I've ever had" by friends and family alike this chili is one pot wonder. A mouth watering marriage of 4 peppers, white beans and chicken together with spices, bacon and italian sausage this is a show stopper for any party, gathering or family dinner. Comfort food at its best. —Liquid70
Extra Virgin Olive Oil
Slices thick cut, smoked bacon, chopped
Boneless, skinless chicken breast, diced
Ground, sweet Italian sausage
Yellow onions, diced
Green bell pepper, diced
Red bell pepper, diced
Fresh jalapeno, seeds and veins removed, minced
4oz cans roasted, diced green chiles
Cloves fresh garlic minced
Coarse ground black pepper
Roasted ground cumin
1 1/2 tablespoons
Chipotle chili powder
15.5 oz can cannelinni beans, partially drained
15.5 oz can great northern beans, partially drained
vegetable oil for frying
white corn tortillas, sliced into thin strips
shredded sharp, white cheddar cheese
lime, cut into 8 wedges
sour cream, for garnish
chopped, fresh cilantro, for garnish
avocado, diced, for garnish
In This Recipe
Heat the olive oil in a large stock pot over medium-high heat.
Add the bacon, cooking until just turning brown, about 5 minutes.
Add the chicken and sausage, stirring and cooking until the chicken is cooked through, about 12 minutes.
Crumble the sausage with a spoon or end of whisk while cooking.
Add the onion, peppers, jalapeno, green chilies and garlic, stirring and cooking until the onions are just tender, about 5 minutes.
Add the black pepper, corriander, cumin, chili powder, oregano and chipotle chili powder, stirring and cooking for 3 minutes.
Add the flour, stirring to combine and cook for 3 minutes.
Add the chicken stock one cup at a time, stirring to thicken while scraping up bits on the bottom of the pot.
Bring chili to boil, stirring.
Add beans, stir to combine. Reduce heat to low, simmering for 20 minutes, stirring periodically.
Meanwhile, heat about 2-inches of vegetable oil in a medium sauce pan until 350 degrees F.
Add the corn tortilla strips, stir to separate and fry until golden, only about 1 minute or less. Transfer to a paper towel to drain, set aside.
Serve chili in crocks, top each with cheddar cheese, a dollop of sour cream, chopped avocado, chopped cilantro and fried tortilla strips. Serve with wedge of lime for squeezing on top.