With that utterly brutal Austin Winter finally behind us we can now turn our hearts and bellies away from the hearty chilis and stews that were the only things that allowed us to maintain life on those frigid evenings when it dipped down into the 50s.

As Texans though we still have to eat chili, it just needs to be a somewhat lighter chili. Like a white chili that features smoked chicken, Great Northern beans and cooling, refreshing crema Salvadorena.

In other words, we have to turn our bellies toward the great state of Kentucky for guidance.

White chili is one of the quintessential Kentucky dishes. In the Bluegrass State we eat it year round at church socials, family gatherings or anytime we have a few quarts of chicken stock and a pantry holding a couple pounds of Great Northern beans. Ingredients

4 quarts Stock, Chicken

2 lbs Beans, Great Northern (Camellia is a good brand)

1 lb Chile, Poblano, chopped

4 each Chile, Serrano, diced

2 lbs, Tomatillas, charred under broiler til soft

2 each Bunches, Green Onions, chopped

2 lbs Chicken, smoked, hacked

1 T. Coriander, ground, dried


* Bring stock to boil

* Add Beans

* Cook 2 hours

* Add chile Poblano and Serrano

* Cook 10 minutes

* Add tomatillas

* Cook 10 minutes

* Add green onions, coriander and chicken

* Let simmer til beans are soft and flavors have combined

* Season with salt and pepper

Voila! White Chili is at the ready. Standard garnishes for this dish are sour cream, chopped cilantro and Muenster cheese, one of the most popular cheeses in the great state of Kentucky.

Bon Appetit Y’all

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