Will Rogers (1879-1935), popular actor, cattleman, banker, and journalist, called chili “bowl of blessedness.”
For this chili recipe, my mother and I are putting together two recipes to get exactly what we want. One recipe is Chicken Chili Verde from Betty Crocker and the other is Corn and Green Chili Chowder from Cheryl and Bill Jamison via Food Network. We want to get the creaminess from the Chowder and the chicken and black beans from the Chili Verde. We are quadrupling the recipe for our 30 guests. Here is the recipe we came up with!
- 3 slices of bacon
- 1 large onion
- 4 cloves of garlic, minced
- 2 pounds of boneless, skinless, chicken breast halves cut into 1/2 inch pieces
- 1 Cup of frozen corn kernels
- 3 Cups of whole milk
- 1 Pound of baking potatoes, peeled and diced
- 2 -15 ounce cans of black beans, drained
- 1/2 Cup of heavy whipping cream
- 1 cup roasted, peeled and chopped mild green New Mexican, Anaheim, or Poblano chiles
- 2 Tablespoons of lime juice
- 4 Tablespoons of chopped cilantro
- 2 Tablespoons of fresh chives
- Salt and Pepper to taste
1. Fry the bacon in a large saucepan over medium heat until brown and crisp. Remove the bacon with a slotted spoon and reserve. Stir the onion and garlic into the bacon drippings and cook until the onion is soft and translucent, about 5 minutes. Cook onion and garlic in oil 2 to 3 minutes or until onion begins to turn translucent.
2. Add chicken pieces, salt and pepper. Cook 3 to 5 minutes or until chicken is no longer pink in center reduce heat to medium.
3. Puree 1 cup of corn with 1 cup of milk in a blender. Pour the mixture into the pan and add the remaining milk and corn along with the potatoes and 1 teaspoon of salt.
4. Stir corn mixture and beans into chicken and onion mixture. Simmer 5 minutes.
5. Reduce the heat to medium-low and cook 10 to 15 minutes, or until the potatoes are fork-tender. Stir in the cream and the green chile. Remove from heat; stir in lime juice and chopped cilantro. Add salt and pepper, to taste.
6. We are serving the chili in mason jars as inspired by the picture below from Hostess with the Mostess. Ladle the chili into mason jars, garnish with chives and the reserved bacon, and serve.