Author Notes
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
Continue After Advertisement
Ingredients
-
2 tablespoons
Extra Virgin Olive Oil
-
5
Slices thick cut, smoked bacon, chopped
-
1 pound
Boneless, skinless chicken breast, diced
-
2/3 pound
Ground, sweet Italian sausage
-
2
Yellow onions, diced
-
1
Green bell pepper, diced
-
1
Red bell pepper, diced
-
1
Fresh jalapeno, seeds and veins removed, minced
-
2
4oz cans roasted, diced green chiles
-
3
Cloves fresh garlic minced
-
1 teaspoon
Coarse ground black pepper
-
1 teaspoon
Ground coriandar
-
3 tablespoons
Roasted ground cumin
-
1 1/2 tablespoons
Chili powder
-
3 tablespoons
Dried oregano
-
1/2 teaspoon
Chipotle chili powder
-
3 tablespoons
All-purpose flour
-
6 cups
Chicken stock
-
1
15.5 oz can cannelinni beans, partially drained
-
1
15.5 oz can great northern beans, partially drained
-
2 cups
vegetable oil for frying
-
6
white corn tortillas, sliced into thin strips
-
1 cup
shredded sharp, white cheddar cheese
-
1
lime, cut into 8 wedges
-
1/3 cup
sour cream, for garnish
-
1/4 cup
chopped, fresh cilantro, for garnish
-
1
avocado, diced, for garnish
Directions
-
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.
See what other Food52ers are saying.