White Bean Chicken Chili with a Cheddar Cornbread Crust....recipe by Upstate SC Grub Hub

Okay, I really struggled with giving this one up and to be perfectly honest with you it came about by mistake. I've had a White Bean Chicken Chili recipe for quite a while, as well as a pretty good cornbread recipe to boot. Traditionally, Cornbread is ALWAYS served with Chili, whether it's Chicken or Beef and you can expect a riot on your hands if you don't offer the two together. Also Cheese is a staple along with Chili, so why not combine all three in the same crock ? Sounds simple enough, but how do you incorporate bread without getting soggy and cheese without lumping together ? Some people do enjoy that....look at French Onion Soup...I also wanted to incorporate a Southern Style to this dish, hence the Cornbread. For someone with a creative mind and looking for new ways to live on the culinary edge, you often see things through other dishes to trigger some creativity. Mine came through making a simple Cheesy Jalapeno Cornbread Muffin and preparing a simple Turkey Pot Pie. Without going into detail, I realized the possibilities of creating this dish and getting an edge which I have not seen. I think you will enjoy this one and perhaps impress a few people while making it. I highly recommend making the Chili the day before serving...this allows some time for all the ingredients to come together. I typically garnish with small dollup of Sour Cream and some Salsa....this adds an extra touch to the dish. You can present this in two different ways. Preferrably, in separate crocks, but you can also serve this in a cast iron skillet, family style. Have fun and enjoy !!

INGREDIENTS :

CHILI :

1 Tablespoon Olive Oil

1 Cup Vidalia Onion (fine chop)

1 1/2 Tablespoons Garlic (minced)

1 Bell Pepper (chopped)

1/2 Teaspoon Cumin

1 Tablespoon Chili Powder

2 Tablespoons Lime Juice

16 Ounces (1 can) White Kidney Beans (drained) aka...Cannellini Beans

4 Chicken Breasts (cooked and diced)

28 Ounces Chicken Broth

4 Ounces (1 can) Chopped Mild Chiles (drained)

Sour Cream

Salsa

CORNBREAD CRUST TOPPING :

6 Ounce Package Cornbread Mix

1/4 Cup Vidalia Onion (fine chop)

1/2 Cup Milk

1 Egg

3 Tablespoons Butter (melted)

1 Cup Cheddar Cheese (grated)

In a Large Skillet, over medium heat, cook Onion, Garlic, Bell Peppers, Cumin and Chili Powder until vegetables are tender. Add Lime Juice, White Beans, Chicken, Chiles and Chicken Broth, simmer for 10 to 12 minutes. Remove from heat, cool at room temperature and refrigerate for at least 3 hours. Chili may appear watery at this point...the cornbread batter will help with this. If you enjoy very thick Chili, you may thicken it with a sluree (corn starch and water) if you wish, just simmer until starchy taste is gone (about 6 minutes) or you may use Masa.

When ready to serve :

Preheat Conventional Oven to 425*

Prepare Cornbread topping by combining Cornbread mix, Onion, Milk, Egg, Butter and Cheese...Whisk until just blended... (Do not overmix batter).

If serving family style....Warm Chili up in Large Cast Iron Skillet or oven ready Skillet. Pour Cornbread Batter over Chili..put Skillet in oven and bake for 20-25 minutes or until crust is golden brown. Garnish with dollups of Sour Cream and Salsa. Serve.

If serving with individual portions...Warm up Chili in appropriately sized Saucepan or Skillet. Portion out Chili (make sure you leave room for Cornbread Batter at the top) evenly into appropriate oven ready Crocks or Bowls. Pour Cornbread mixture on top of Chili in each Crock (mix batter in between each Crock or Bowl to ensure the Cheese gets distributed evenly). Place Crocks or Bowls onto Sheetpan or Cookie Sheet before putiing into oven (this makes it easier and safer to take in and out of the oven). Bake for 20-25 minutes or until crust is golden brown. Garnish with a dollup of Sour Cream and Salsa. Serve.

Enjoy !!

To see all recipes by WilliamOdell go to the Upstate SC Grub Hub profile page...