Some of you might prefer a food processer or a blender, and thats just fine. What I like to do is take a can of Great Northern Beans and mash them up using a tater masher. Now, once the cream cheese is all melted, we will need to add a thickening agent. Things are going to get really smooth and tasty. Thicken the ChiliĪdd cream cheese into the pot and stir until it’s fully melted and incorporated into the chili. I’m adding some crushed red pepper for a small amount of heat. You’ll never want to use the stuff from the grocery store again once you try it.Īdd three tablespoons or so of the chili spices, and then throw the rest of the herbs in. Grab you some or use your favorite chili seasoning, but only until mine gets there. Now, I’ve been working for a while on the perfect chili blend and we finally have it up for sale here at the website. My favorite bean in the whole wide world are Anasazi beans. So pick your favorite white bean and drain, rinse, and throw in the pot with the meat. My mama always used Great Northern Beans but if we had Navy or other white beans around, she’d add those too. Now, whether or not you like beans in your chili, for my white chicken chili, we use beans. Tip: Always substitute chicken broth for water when making chili for better flavor. Tip: Always pre-heat cast iron before you add any ingredients. Add some avocado oil in there, and then add the diced onion. Get the fire going and set the Dutch oven onto the hot stove to warm up before we start cooking. You’ll notice a difference and thank me later. Go ahead and dice the chicken and throw it in there. Traditional chili had chunks of meat – not even ground meat was used. Remove and cool – I like to make them a day ahead of time every now and then I don’t have to wait for them to cool before I dice them up for the chili.ĭice them up, you say? Yes, I like my chili to have chunks of meat in it, not shreds. Tip: Smoke the meat before adding to the chili and you will kick the flavor up to a whole new level.Īfter 20 minutes or so, move the chicken breasts directly over the fire until the internal temperature reaches 165 degrees. I used Apple wood and oak to infuse the meat with flavor. I got Bertha warmed up so I could smoke them on indirect heat for about 20 minutes. Add some Red River Ranch mesquite seasoning. Get you about three big chicken breasts, and cover them in oil. Christmas is coming! Give the gift of a signed cookbook to your loved ones.

Cowboy chicken thanksgiving