Monday, March 26, 2012

Chili Cook Off

We had a blast at our compound chili cook off.  My friend Viki put the whole thing together and it was a huge hit.  There were about 15 chilies and lots of taste testers :)  We didn't win but we sure did enter.  The spicy chili was my favorite, White Chicken Chili being the best, which won 2nd place.  It was awesome. Recipe below!!

That's our Texas Two Step Chili.  We may not have won but everyone loved the grits we served with our chili.  Thats the way we Watkins and now Junods roll.  Don't knock it til ya try it!
Georgia enjoying a little popcorn chicken instead of chili
Nick and our dear friends the Saleh's, Kim and Jamie
Love these girls because we all know the joy and pain of Kindergarteners.
Sweet friends the Warners
Dan, Morgan and Gena
Vicki's chili one first place!  She and her husband are originally from Jordan but have lived in Oklahoma for a very long time before coming to Doha.  They said they added some arabic and mexican love to their Okie/Jordanian chili. Turns out it was #1. 

White Chicken Chili

  • 1/2 pound dried navy beans, picked over (I use 3 cans - one red kidney, one black beans and one white beans) 
  • 1 large onion, chopped
  • 1 stick (1/2 cup) unsalted butter
  • 1/4 cup all-purpose flour
  • 3/4 cup chicken broth
  • 2 cups half-and-half
  • 1 teaspoon Tabasco, or to taste (I always use more)
  • 1 1/2 teaspoons chili powder (I always use more)
  • 1 teaspoon ground cumin (I always use more)
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon white pepper, or to taste (I always use more)
  • two 4-ounce cans whole mild green chilies, drained and chopped (I always add an extra can)
  • 5 boneless skinless chicken breast halves (about 2 pounds), cooked and cut into 1/2-inch pieces
  • 1 1/2 cups grated Monterey Jack (about 6 ounces)
  • 1/2 cup sour cream (You don't have to add this.  It just adds calories and there is virtually no change to the taste)
  • (I always add a bunch of pickled jalapeno peppers, too)

  • Garnish: fresh coriander sprigs
  • Accompaniment: tomato salsa

In a large kettle soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with cold water to cover by 2 inches. Cook beans at a bare simmer until tender, about 1 hour, and drain in colander.
In a skillet cook onion in 2 tablespoons butter over moderate heat until softened.
In a 6- to 8-quart heavy kettle melt remaining 6 tablespoons butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Stir in onion and gradually add broth and half-and-half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in Tabasco, chili powder, cumin, salt, and white pepper. Add beans, chilies, chicken, and Monterey Jack and cook mixture over moderately low heat, stirring, 20 minutes. Stir sour cream into chili.
Garnish chili with coriander and serve with salsa.

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