Holiday weekends demand lots of flexibility.
Are you eating outside to capture the remaining lovely summer evenings before it’s too cold? Are you invited somewhere and need to take a winning potluck dish? Do you want to treat your family to some good home-cooked food?
Today’s recipe for Newfangled Cowtown White Chicken Chili satisfies all those needs, and more. It’s a perfect bowl of dinner with the family Sunday night, or any night. In fact, it tastes even better as leftovers, as most chilis do, so make plenty and eat it again on a weeknight.
The recipe came from a funny new kit called “Chili Cook-Off in a Box: Everything You Need to Host a Chili Cook-off” by Gina Hyams (Andrews McMeel Publishing; $14.99). You might remember the author from her first “in a box” book kit, the clever “Pie Contest in a Box.”
This continues the theme, and teaches you everything you need to know to host a chili cook-off. Hey, THAT would be a great Labor Day party, wouldn’t it? The box includes judge badges, numbered pot IDs, judging scorecards, prize ribbons, and priceless advice in a handbook on planning, setting the stage, a supplies checklist (water pitcher!), tips for judges, theme suggestions and, of course, prize-winning recipes.
It would make a fun gift book kit for a chilihead, and certainly is a must-have for anyone hosting a chili throwdown.
This recipe, by Aimee Lane, was the People’s Choice Winner at the Lane family Halloween chili cook-off. Lane writes the crafty cooking blog It’s Overflowing, and cooks for her family in Fort Worth,Texas. She advises chili cook-off hosts to “relax and enjoy the process.”
I chose it because I love a good white chicken chili, and I had most of the ingredients. It turned out to be a wonderful bowl o’ white!
Recipe: Newfangled Cowtown White Chicken Chili
- 1 tablespoon olive oil
- 2 medium onions (I used 1 humongous onion)
- 4 garlic cloves, crushed
- 1 (4-ounce) can green chiles (I used 5 Hatch chiles, roasted, skinned, seeded and chopped)
- 4 cups cooked and shredded chicken (I used 1 20-ounce package lean ground turkey)
- 2 teaspoons ground cumin
- 1 ½ teaspoons dried oregano
- ¼ teaspoon cayenne pepper
- 6 cups vegetable broth
- 3 (15-ounce) can Great Northern white beans, drained and rinsed (I used 1 can each of Great Northern, white beans and pinto beans)
- 2 tablespoons flour
- Salt and pepper
- 4 ears of corn, kernels stripped off (this is my addition because I had corn!)
- Garnishes: Sour cream, grated cheddar or Jack cheese, tortilla chip, chopped fresh cilantro
- Heat the oil in a large pot over medium-high heat. Add the onions and sauté about 10 minutes, until translucent; add the garlic during the last minute with the onions. (If you are using ground turkey, as I did, add it here and cook for about 10 minutes.)
- Add the chiles, chicken (if using), cumin, oregano and cayenne pepper. Sauté for 2 more minutes. Add vegetable broth, beans and flour. Cover, bring to a boil, reduce the heat and simmer for 2 hours or longer, stirring occasionally. (I simmered it for only about 1 hour, leaving the lid off for the last 30 minutes because it looked a bit soupy for my taste. I also added the corn kernels during this last 30 minutes.)
- Ladle into bowls and garnish as you like. I used a hefty toss of chopped cilantro and some grated Mexican-blend cheese.
- Serves 6-8.
My changes and additions
I’m a big fan of using what you have, so I had ground turkey but not chicken, so I used the turkey. It is Hatch chile season, and I had some, so I used Hatch instead of canned green chiles, and my corn needed to be used, so into the pot it went. Follow her original recipe, or use my tweaks…suit yourself!
Aimee Lane of Fort Worth, Texas, from “Chili Cook-Off in a Box Handbook” by Gina Hyams (Andrews McMeel Publishing; $14.99).
Preparation time: 10 minutes
Cooking time: 1 hour 30 minutes
Number of servings (yield): 6-8
Culinary tradition: USA (Southwestern)
I’m bringing this delicious chili to our virtual #SundaySupper Labor Day Cookout. The talented #SundaySupper team has lots of great suggestions below for your holiday cookout. Choose something, invite some friends over, and enjoy the last days of the season!
Labor Day Cookout Recipes from #SundaySupper cooks:
Starters & Snacks
- Lobster Salad with Avocado, Corn and Tomatoes by The Girl in the Little Red Kitchen
- Grilled Vegetable Spread by Magnolia Days
- Toast Topper #8: Tomato Confit for #SundaySupper by Yummy Smells
- Honey BBQ Wings and Cool Ranch by Big Bears Wife
- Finger Lickin’ Chicken Drumettes by Noshing with the Nolands
- Baked Shrimp and Pasta Caprese by Mama’s Blissful Bites
- Korean chili by Crispy Bits & Burnt Ends
- Newfangled Cowtown White Chicken Chili by Shockingly Delicious
- Strawberry BBQ Pulled Pork Sandwiches by The Weekend Gourmet
- Spicy Seoulful Pulled Pork Sandwiches by Kimchi Mom
- Smoked Pork Butt (A How-To) from Juanita’s Cocina
- Soy Glazed Chicken Thighs by The Messy Baker Blog
- Stuffed Green Chili con Queso Cheeseburger Sliders by Damn Delicious
- Adana kebab by Small Wallet, Big Appetite
- Portabello Paninis by The Hand That Rocks the Ladle
- Bloody Mary Skirt Steak by From Fast Food to Fresh Food
- Tuna and Roasted Pepper Packets by Cindy’s Recipes & Writings
- Mint Marinated Beef Kabobs with Garlic Sauce by Sustainable Dad
- Creamy Latin Style Pasta by Bobbi’s Kozy Kitchen
- Spicy Portuguese Style Sliders by Daily Dish Recipes
- Aromatic Glazed Salmon by Happy Baking Days
- Pork sliders by Basic ‘N Delicious
- Foil Packet Chicken by In the Kitchen with Audrey
Salads & Sides
- Mom’s Savory Pork’n’Beans by Webicurean
- Ranch Potato Salad by My Catholic Kitchen
- Gluten Free Penne hot salad with basil, asparagus, cherry tomatoes fresh mozzarella and chicken with a mustard vineagarete for #SundaySupper by Cooking Underwriter
- Southern Surprise Potato Salad by Granny’s Down Home Southern Cooking
- #SundaySupper Marinated Ginger Chicken & Spinach Salad by Kwistin’s Favorites
- Roasted Potato & Corn Salad w/ Bacon by GirliChef
- Vegan Caprese Salad by Galactosemia in PDX
- Picnic Friendly Grilled Vegetable Salad by Mama Mommy Mom
- Smokin Hot Caribbean Spiced Corn-On-The-Cob by Sue’s Nutrition Buzz
- Potato salad with Stilton and bacon by Tora’s Real Food
- Tomato Feta Orzo Salad by Family Foodie
- lightened lemon pound cake by The Meltaways
- Root Beer Float Cupcakes by Chocolate Moosey
- Strawberry Cream Squares by Dinners, Dishes and Desserts
- Fresh Mango Pie by La Cocina De Leslie
- Brown Butter M&M Cookies by That Skinny Chick Can Bake
- Gluten Free Lemon Blondies by No One Likes Crumbley Cookies
- Blueberry Lemon Cream Cheese Coffee Cake by Baker Street
- Strawberry Pie + White Sangria by Vintage Kitchen Notes
- Grilled Banana Splits by Diabetic Foodie
- Easy Desserts: Frozen Chocolate Bananas by Home Cooking Memories
- Ice Cream Sandwich Cake by Comfy Cuisine
- Blueberry Lemon Whoopie Pies for a Holiday Cookout #SundaySupper by In the Kitchen with KP
- Labor Day Cookout Food And Wine Pairings by ENOFYLZ
Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 4 p.m. PST for our weekly #SundaySupper live chat where we’ll talk about our favorite cookout recipes. All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!
The Hatch chiles were sent from Melissa’s Produce for recipe trial. The “Chili Cook-Off in a Box: Everything You Need to Host a Chili Cook-off” was sent by the publisher for review.