Wednesday, January 30, 2013

Texano White Chili, Chicken with Beans

    This recipe is by: Aaron Clanton

This is one of the dishes we demoed last Saturday at the Bucks and Bulls Day. we had a large crowd all day till it was time for the drawing inside. Every one disappeared from the parking lot to hair there number called for the winner. It was a cold day, but a fun one for all.

1-2 tablespoons Canola oil
1 pound  boneless, skinless, chicken thighs, rough chopped
1-2 Poblano Pepper, roasted, peeled and chopped
1 green bell pepper, seeded and chopped
1 medium onion, diced
2 cups chicken broth
2 cups water
1 15oz. can white beans, undrainded
1m 15oz. can white kidney beans, undrained
2-3 cloves garlic, minced
1 teaspoon cumin, ground
2 teaspoons Mexican oregano
¼ cup cilantro, rough chopped
¼ cup Masa Harina as a thickener (if desired)
1-2 tablespoons chili powder
salt and pepper

In a deep, 12" Dutch oven heat over 14- 16 charcoals; add onions, bell peppers, and poblano peppers. Cook for 3-4 minutes. Add garlic, cumin, oregano, chili powder salt, and pepper. Cook 2- 3minutes. Add chicken and cook3-5 minutes, until on longer pink. Add bean, chicken broth, and water, simmer 10-12 minutes* If you desire your chili to be thicker, mix ¼ cup Masa Harina to ¼ cup clod water, slowly pour ino chili and cook 5-10 minutes more to thicken. Stir in cilantro and serve.  Top with tour chooses of , Montery Jack Cheese, Sour Cream, raw onions, Green onions.   


  1. Looks tasty. What do you think the serving size would be for that?
    Thx for recipe.

  2. Maybe 6 to 8, Or 2 at my house, but we did about 4 times that for the demo, and only serve 2oz, cup to the crowds. Many came back 3 or 4 times. Thanks for the question and comment. I hope you try it and love it.