Italian Chili

Fall is definitely here.  It arrived a little early by North Carolina standards.  We actually have had mornings dipping down into the 40’s since mid September.  So here we are ready to start the second week of October and the high today was in the upper 50’s and tonight will be in the low 40’s.  The day has been overcast and gray with that Fall chill in the air.  So what better way to welcome in the new season than with a pot of chili or better yet, a pot of white chicken chili.

  • 1 Medium Onion – chopped fine
  • 3 Cloves Garlic – chopped or put through a garlic press
  • 2 TBLS Butter
  • 32 Ounce Carton Chicken Broth
  • 2 cans Cannellini Beans
  • 2 Large Chicken Breasts
  • 1 Mild Italian Sausage
  • 3 TBLS Cumin
  • 2 Teaspoons Chili Powder
  • 1 Teaspoons White Pepper
  • Salt to taste

Finely chop the onion and garlic (or cheat and use the garlic from a jar that is already finely chopped), brown in butter until the onion is clear.  Add the chicken broth.  Drain the beans into a  strainer and rinse them off before adding to the onion & broth mixture.  Cook the chicken and the Italian Sausage until both are completely done.  Remove from heat and let cool enough that you can dice both up and add to the broth mixture.  Add the spices and let simmer 45 minutes until flavors are blended.  You can thicken the broth by dissolving 2 tablespoons of corn starch in 1/2 cup of the chicken broth then adding back to the chili.  Delicious!!!

I recommend pairing this spicy dish with Hopkins Vineyard Reserve, a wonderfully crisp blend of Seyval Blanc and Traminette.

1 Comment (+add yours?)

  1. Trackback: Pairing Hopkins Reserve « Red Wine Diva

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