Football tailgates are the ideal food research laboratory--sort of a spirited, grunting focus group. For my tailgate buddies routine, what started many years ago as lots of beer, tossing the football, and "mmmm, tasty brats, man!" has evolved to a little less beer and football tossing, and much more elaborate, higher quality food fare (most of which, not surprisingly, includes lots of rich, smooth cheese.)
Our parking lot feast now features specialties like smoked pulled pork and goat cheese sandwiches, BBQ chicken quesadillas, grilled mozzarella/basil gourmet pizza , slow roasted gumbo....and the ultimate tailgate classic: white chicken chili. The competition in the stadium pales in comparison to the dissing and trash-talking among my buddies when it comes to who makes the best white chicken chili.
After many seasons of sampling white chili offerings, we recently crowned the following recipe as the ultimate white chicken chili. The chef--Kelly K, from Lexington KY, claims that the secret to this beauty is the Jack Cheese. Find the best Monterey Jack and don't scrimp on it...in and on the dish.
3 cans Great Northern white beans
2 lbs. boneless chicken breasts, grilled
1 tbsp. olive oil
2 med. onions, chopped
4 garlic cloves, minced
2 (4 oz.) cans green chilies (diced or chopped)
2 tsp. cumin
1 1/2 tsp. oregano
1/4 tsp. cayenne pepper
1/2 tsp. white pepper
1/2 tsp. black pepper
3 cans chicken stock
3 c. grated Monterey Jack cheese
Sour cream
Grill chicken and shred. Heat oil in pot over medium high heat. Add onions and sauté. Stir in garlic, chilies and spices. Sauté 2 minutes. Add beans, stock, and chicken. Bring to a boil. Reduce and simmer at least 2 hours (the longer the better).
Add 1 cup cheese to chili and stir. Season to taste. Serve with remaining cheese and sour cream.
TGaterKen
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