This winter in NY was a particularly severe one, and I searched for stick-to-your-ribs, comfort food to cook. I came across Drick's recipe for White Bean & Roasted Chicken Chili on his blog, Drick's Rambling Cafe and knew I had to try it. It was beyond good and a keeper that now has a special place in my "favorites file". The first time I made this chili, I stuck closer to the original...with just a little less spices for my DH. It was memorable.
On Sundays, I usually serve homemade tomato sauce with meatballs, sausage, or braciole over pasta, but decided that Drick's chili would be perfect on this rainy, cool spring day. Since it's my second go at this recipe, I added my own tweaks. I hope Drick will appreciate the changes as this NY gal makes this recipe her "own" and tailors it to the tastes of her family. Thanks, Drick, for the great recipe and feeding my passion for good food through your blog.
No one knows when the first Chili was cooked...perhaps well before Columbus came to America. It was traditionally made with pork shoulder and beef. Some say, horse meat, but I rather not think that. It didn't contain beans. Now it has it's own "Society". ICS-International Chili Society with World Championship Chili Cookoffs began in 1967. You can learn about ICS at his link. Chili Con Carne & Verde are the best known. But there's vegetarian chili, seafood chili, hot dog chili, jambalaya chili and more. It can be throat-closing, lips numbing 5 alarm hot or mild (like mine) chili. Did you know, October is National Chili month? If you're interested in any of the chili I mentioned click on http://www.famouschilirecipes.com/. So, soak those beans, brown that meat, chop the onions and peppers and make a pot of chili today.
Chicken Chili With Kielbasa
1 (48 oz) or 3 lb Rotisserie Chicken
14 oz ring of Kielbasa sausage, cut in circles then in half
1 large onion, sliced
2 garlic cloves, minced
1- 4 oz can diced green chile ( Ortega hot or mild)
1- 32oz box of chicken broth (4 cups)
1 teaspoon chili powder
1 teaspoon cumin
2- 15 oz cans of cannellini beans, drained & rinsed
1- 15 oz can of red kidney beans, drained & rinsed
1-14.5 oz can of diced tomatoes
3 oz tomato paste (1/2 of can)
Cheddar or Longhorn cheese or your favorite mix of cheeses
NO salt needed
In a large stockpot, brown kielbasa. Add onions and saute until almost clear then add garlic and saute until golden. Add diced green chile. Stir and cook 3 minutes. Add cumin and chili powder. Stir. Pour in broth and bring to a boil. Reduce heat and simmer for 20 minutes. Meanwhile, pull rotisserie chicken from bones and cut into chunks. Add beans to broth. Mix. Add diced tomatoes and tomato paste. Stir. If you want to add large pieces of skin to pot do so now. Bring back to a simmer for 30 minutes. If added, remove skin from pot and discard. Add chicken and simmer for 10 minutes. Ladle into bowls and top with cheese.
**Serve over rice or corn bread with tortilla chips on the side.
Remember To Make Memories At The Table