SOME DANG GOOD CHILI.

Every year at work, we get Hatch Chilies in from Hatch, New Mexico.  It's pretty much my favorite time of the year (second only to Thanksgiving).

I decided to tackle some white chicken chili this year.  I roasted a bunch of the hatch chilis and left one unroasted to chop up and add to the mix.  I wish I made more because I had no idea what I did and it is amazing.  AMAZING.  I've already had two bowls. :/

Hatch Chilies on the grill (the green ones!)

Here's how to make it (well, how to make it-ish… I kind of made it up as I went, here's what I can remember…)

Ingredients:

Olive Oil

1 hatch chili unroasted, chopped

1 jalapeno, chopped

1 red onion, chopped

2 cloves garlic, minced

1 small red tomato (and I also threw in a small green tomato)

Eight roasted and peeled hatch chilies (I got the mild) with some of the seeds remaining

1 pound chicken, cooked and shredded

cumin

chili powder

oregano

salt

1 can white beans (undrained)

3 cups chicken stock

2 tablespoons cornmeal

Directions:

Over low heat, add olive oil, hatch chili, jalapeno, red onion and garlic and cook until tender (about 10 minutes).

Add tomato(es) and roasted hatch chilies and season with cumin (approx 2 tablespoons), chili powder (approx 3 tablespoons), oregano (approx 1 tablespoon) and salt (I also threw in a good squeeze of Sriracha - SRIRACHA!!!).

Add chicken, can of white beans, chicken stock, and cornmeal (to thicken) and bring to a boil.  Once boiling, lower heat and let simmer for an hour.

Taste and then adjust seasoning as needed - I like mine a little spicy, so I jacked up the heat, topped it with some crunched up tortilla chips and cheddar cheese.  YUM.

LOVE those Hatch Chilies!