Chilly Days Call for Chili Nights!

By WEEK Creative Services

December 27, 2010 Updated Dec 27, 2010 at 6:48 PM CDT

Chef Troy heats up the Good Company kitchen with a delicious new twist on chili!

White Bean & Chicken Chili


½ stick of butter
1 Tbl of minced garlic
¾ cup diced onion
¾ cup diced celery
1 Tbl cumin
1 Tbl oregano
1 lb ground or shredded chicken
2 cans cooked navy beans (1/4 reserved for paste)
5 cups of chicken stock (store bought or homemade)
2 tsp black pepper
Pinch of red pepper flakes
3 cups of green chiles, chopped
Cilantro chopped
Salt & pepper to taste

Garnish: sour cream, Queso Fresco, lime, jalapenos

Place butter in a sauté pan over high heat. Sauté garlic, onion, celery, cumin and oregano for about 2 minutes. Add the ground chicken and continue to cook until chicken is ¾ cooked. Place in a pot with beans and stock. Cook over medium heat for 1- 1 ½ hours, stirring occasionally. Finish with the reserved beans which have been made into a paste. Add black pepper, red pepper flakes, green chiles and cilantro. Garnish and serve or cool & store.

Serves 10-15

***This recipe is EXCLUSIVE to Biaggi's Catering services...for more information, call 661-8322***