The winner of the Friday night’s chili cook off, an integral part of our annual trivia night youth fundraiser, is Shannon Endres. Congratulations, Shannon!
She shared her recipe below:
White Bean Chili
1 pound dried great Northern beans with seasoning packet from bag, or seasonings of your choice
4-5 pound whole chicken
4 chicken bouillon cubes
1 large yellow onion, diced
1 5-oz can of diced green chilies, undrained
1 1/2 Tbsp ground cumin
1 Tbsp dried oregano
2 tsp ground black pepper
3/4 tsp white pepper
1 Tbsp salt
Cook beans according to package directions.
Place whole chicken in a large heavy-bottomed pot and add enough cold water to cover with 2-3 inches of water. Add bouillon cubes to chicken pot and cook until done. Place chicken in a dish to cool before removing skin and bones. Reserve chicken stock. When cool enough to handle, remove skin and bones, cut chicken into bite-sized pieces.
Saute diced onions in about a 1/4 cup of chicken stock until tender.
Place beans and the liquid to a large slow cooker. Add spices and chicken. Add enough of the chicken stock to almost fill the slow cooker.
Cook on low for 4-5 hours or on high for 2 hours.