Slow Cooker White Chicken Chili

Recently we had family coming over for dinner, but we were going to be away from home all afternoon. Perfect scenario for a slow-cooked meal! I decided to make white chicken chili with all the fixings, and it was a big hit. One nice thing about this recipe is that it’s relatively mild — despite the three jalapeños (they mellow out a lot when cooked). Then you can spice it up to taste with toppings.

Adapted from the White Chicken Chili in Slow Cooker Revolution.

Serves 6-8

Ingredients

2 onions, chopped fine
3 jalapeño chiles, stemmed, seeded and minced
2 tbsp olive oil
6 garlic cloves, minced
4 tsp ground cumin
2 tsp ground coriander
3 tbsp canned fire-roasted green chiles
4 cups low-sodium chicken broth
3 15-oz cans cannellini beans, drained and rinsed
3 lbs bone-in chicken thighs, skin removed
salt
pepper
1 tbsp masa harina
1/4 cup fresh cilantro, chopped

In a large skillet over medium-high heat, saute onions and jalapeños until translucent and slightly browned, about 8-10 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in cumin, coriander and green chiles. Deglaze the pan with 1 cup of the broth, scraping up any browned bits, and transfer to slow cooker.

Add the beans and 2 cups more broth to the slow cooker and stir. Season chicken with salt and pepper and place in the slow cooker, making sure all the pieces are mostly submerged. Cover and cook on low until the chicken is tender and falls off the bone easily, about 4-6 hours.

Keeping the slow cooker on, remove chicken and shred into bite-size pieces (discard the bones). Once the chili has settled, remove as much fat as possible by skimming the surface with a large spoon. Stir back in the shredded chicken and let sit a few minutes until hot.

In a small pot, simmer masa in 1 cup of chicken broth for about 10 minutes to thicken, then add to the slow cooker. Stir in cilantro and add salt to taste. Serve with an array of toppings.

Toppings:

  • lime wedges
  • sliced jalapeños (fresh or pickled)
  • shredded cheese
  • chopped green onions
  • sour cream
  • hot sauce (Tabasco or similar)
  • red pepper flakes

Pictured: Pyrex Butterfly Gold 403 Round Mixing Bowl, Corning Ware French White F-15-B Oval Casserole, Corning Ware Spice O’ Life P-81-B Menuette Saucepan, Corning Ware Blue Cornflower P-41-B Petite Pan (x4)

Campfire Chili Cheese Dip

We recently returned from a camping trip in the redwoods, where this dip was a welcome snack the first evening after working hard to set up all our gear. I’ve made it both over the campfire and in the oven at home, and I have to say it tastes better while camping! You can make it in a disposable pie tin or in a cast-iron skillet, but I decided to try it in Corning Ware — more details on that below.

The recipe is not my invention, but I’ve seen it all over the internet so I don’t feel bad duplicating it here.

 

Ingredients

cream cheese (up to one 8-oz block; amount depends on the size of your pan)
1 can chili (any kind)
shredded cheese (any kind; I used Monterey Jack this time)

Spread an even layer of cream cheese on the bottom of the pan. Add the chili, then top with a layer of shredded cheese. Cover with aluminum foil and heat over the fire until the chili is bubbling and cheese is melted. Serve with tortilla chips.

Pictured: Corning Ware Spice O’ Life A-1-B Casserole

So, can this be cooked over the fire in Corning Ware? Well, I don’t recommend it. First off, the Corning Ware website explicitly says the stovetop product is “not intended for camping, industrial or commercial use.” That refers to modern pyroceram products, not vintage, but still.

On the other hand, if Corning Ware can withstand the stovetop and broiler, and can even go directly from freezer to the flame, why not the campfire? In particular, Corning Ware’s stovetop percolators seem ideal for camp coffee. I don’t see why a casserole dish would have any problem. So, I decided to go for it:

 

I was expecting the dish to get pretty dirty, and it did. After cooking there was a heavy coating of soot all over the bottom and sides. Thankfully, that cleaned up fairly easily with some soap and a scrubby sponge. The before (well, more like mid-cleaning) and after:

 

Unfortunately, while cleaning the bottom I noticed a long scratch that looks like it could be a crack (in the center of the photo):

img_2031

After pondering it for a while, I think the soot may have simply made an existing scratch/crack more visible — so most likely the damage is not from the campfire. Still, I probably would not try this experiment again.

It sure was fun, though!

Easy 3-Bean Turkey Chili with Chipotle

Chipotle peppers have been my “secret” ingredient in chili for years — I love the spicy, smoky flavor they bring to the dish. Lately I’ve been using them in their powdered form,  but you can also use the canned version with equal success. Throw in a little of the adobo sauce they come in, too.

My other favorite chili technique is using a variety of beans. Kidney beans for their traditional chili flavor, black beans for contrast and garbanzos for something unexpected. Cannellini beans and navy beans also work well.

The spice level here is mild-to-medium. You can pep it up by using a hot chili powder blend, adding more chipotle powder and/or adding red pepper flakes.

Note: Masa harina is a nixtamalized corn flour used to make corn tortillas, typically found in the Mexican/international aisle of the grocery store. In this recipe I’m using it as a thickening agent, so you can do without just fine, but it also adds a subtle earthy flavor that is delicious! If you don’t have masa in your pantry, I recommend seeking it out — then use it to make your own tortillas. Homemade corn tortillas are really tasty and oh so easy — The Kitchn has a nice tutorial here.

Serves 8

Ingredients

1 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 1/2 lbs ground turkey
2 14 1/2-oz cans diced tomatoes
1 15-oz can tomato sauce
1 15-oz can red kidney beans
1 15-oz can black beans
1 15-oz can garbanzo beans
2 tbsp mild chili powder
1 tbsp ground red chipotle
1 tsp dried oregano
1 tbsp masa harina (optional)

Optional toppings:
shredded cheddar cheese
chopped green onion
sour cream

In a large pot (at least 5 quarts) over medium heat, saute onions in the olive oil until they start to go translucent, about 5 minutes. Add garlic and saute another 1 minute. Then add the turkey and cook, breaking it up into bite size crumbles, until it’s browned through, about 7 minutes.

Add the diced tomatoes (undrained), tomato sauce, beans (drained and rinsed), chili powder, chipotle and oregano, stir thoroughly and bring to a boil. Turn down the heat to low, cover and simmer for 45 minutes, stirring occasionally.

Stir in the masa and simmer, uncovered, for another 10 minutes.

Pictured: Corning Ware Spice O’ Life A-5-B Saucepot; Corning Ware P-150-B Grab-It Bowl; Pyrex Spring Blossom 401 Round Mixing Bowl