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Creamy White Chicken Chili
35K views
Aug 23, 2023
Best Chicken Chili Ever, Smoked chicken chili, this will sure warm you up on those cold winter days. We thank you for watching our videos. Be sure and like and comment. We thank you so much for watching. #comfortfood #bestchickenchili Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/ Used in this video: Kent’s NEW chili seasoning https://kentrollins.com/shop-1/ Propane burner stove: https://amzn.to/2MG9vo9 Enamelware : https://amzn.to/2mQsrG8 Hasty Bake Legacy 131: https://www.hastybake.com/?rfsn=5346419.73615f Use code: KENTROLLINS for 10% off Mesquite wood spatula https://kentrollins.com/shop-1/ Rode wireless mic: https://amzn.to/2ShDyEq For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ======================
View Video Transcript
0:00
Looking to change up that chili recipe that you got going on this fall or this winter
0:04
White chicken chili is so creamy with some cream cheese, but that chicken is smoked before it goes in that pot to stew along with it
0:11
Spices are just right. A brand new chili seasoning that we've come out with, so come on
0:16
I'll pluck the feathers and get the chicken to cooking. Ooh, thank y'all for stopping by the backyard, and it's been a long summer it has
0:35
and I'm craving cold weather, and something I'm craving to go with some cold weather
0:40
some creamy white chicken chili. Folks, it's not just your regular ordinary chicken chili
0:47
Now, we're going to jazz this up, we're going to smoke the chicken that goes in there
0:51
blend it all together with some great flavors, and I'm going to introduce you to our brand new chili seasoning
0:57
so you don't want to miss this one. for sure. Now if you ain't got you a Dutch oven, get you a stew pot, but I need you to bring it over
1:04
some medium, low heat just to start out with, and we're going to add some avocado oil. Now
1:09
some of you be saying to yourself, he said something about making chili and putting it in cast iron
1:16
Ain't chili acidic? Well, our award-winning chili that sure is in the cookbook, and there's a video
1:23
on it, it is acidic because it has some tomato base to it there. But there ain't no tomatoes
1:28
in this traditional white chicken chili chili. And guess what? If you have well-seasoned cast iron
1:34
something acidic is not going to hurt it like tomato-based barbecue sauce
1:39
even acid from fruit. As long as you clean well and you season well
1:44
you don't have no trouble. But don't do that in new cast iron. So we got two white onions that Shanso graciously diced up for me just a while ago
1:52
We'll rake them over here in the fine eggs. Already got that sizzle
1:57
That's why I like to let it pre-warm. And folks, as colder weather gets here, and I am so ready
2:03
remember, you need to pre-warm cast iron before you ever use it
2:07
I don't care if you're inside or outside, but make sure that you do that, it will make a big difference
2:13
Now, we're going to go ahead and give them a stir. Got a little avocado oil in there
2:17
and I want them onions to get a little translucent. So we'll let them cook four to five minutes
2:24
I done took me three big honking. chicken breasts and I mean I seasoned them with what some a little bit of muskete and some stuff
2:32
to put on there with them so good it is I let them warm up just a tad went out there to the
2:38
hasty bake and I had colds on one end none on another what's that called indirect cooking so we
2:44
started them out there on the indirect side till they got some good smoke and we were using some apple
2:48
wood and some oak let it get a good smoke bath for about I'd say nearly 20 minutes then we're
2:54
going to bring them back over to the fire side we want to cook that chicken until it reaches the internal temperature of about 165. Now I like to do this the day
3:02
before and then put them in the ice box and then I ain't got to wait for them to cool the next day
3:06
when I begin to dice them up. Now a lot of folks are going to be telling you you can shred it
3:11
Well, to me, chili was never about something shredded. It was about something that was chumped
3:17
Traditional chili was just chunk meat. Never was ground meat. So we'll get this chicken sliced
3:22
up where it can be ready to join the rest of participants here in a minute Now a lot of folks when they be making chicken chili they go to that place and they get the rotisserie chicken and they just pull it off there
3:36
Or some folks will even be boiling some chicken breasts, and when they get them all done, chop them up and put them in there
3:42
But when you're going to put them on the smoker and you get all that added extra flavor to go in there
3:47
it doesn't kick it up to the level, plumb on top of the ladder to where you're going to think to yourself
3:52
I ain't never doing that again. I'm always going to follow his instructions. The Cowboy was right
3:57
The onions, they have become that thing that you can nearly see through. What do you call that
4:01
Translucent, I think, is what it is. Mm-hmm. And they are to that stage. Now, we're going to add some garlic in there, folks
4:07
But never put the garlic in at the first because garlic has a tendency
4:11
If you got it in there too long, it's going to burn on you if it gets a chance. Hope, hold, hold up
4:16
You got to have one, he said. Let's move things back over here. Don't eat the garlic
4:21
So load your garlic gun. We're going to use three pretty good size ones we are
4:25
Go ahead and let's get them in there because we need to get that fragrance of that garlic going
4:29
And garlic is such a great thing, especially this time of year or any year, because it's going to help you with your immune system and fight off all them things that you don't want to get in the first place
4:39
One of the greatest antibiotics that Mother Nature ever made, there is. So get her in there
4:44
We need a little acid right in here we do, and we're going to use lemon juice
4:48
Now don't be going and getting that out of the bottle when you can just squeeze you some in there
4:52
And it don't take much. we don't need but about that much right there. What is that there
4:57
We need a little acid to go with them onions to make things come back and tone to the right
5:00
thing to where they're not overbearing and overpowering. So we'll put that in there and lemon, what does lemon go well with
5:08
Lemon go well with chicken it does. So garlic's in, let's go ahead and let the chicken join them in there
5:15
And folks... About to get foul. Whoa! Now I'll be using three big chicken breasts and you can use the chicken breast and you can use
5:23
about two pounds but have you ever had chili to where you had to look for the meat
5:29
I don't want to look for it. I just want to see it in there
5:33
Give that chicken a stir to get some of them onions back up there on top
5:37
Get you a whole box full of that there chicken broth. I think it's 32 ounces is what it is
5:43
Go ahead and squirder in there. We hope all of this is going to fit mage
5:47
Oh my gosh. Hatch green chilies. Two cans. Now I'm not spicing this
5:53
up a whole lot of it. These are pretty mild. If it'd just been me and probably
5:58
major, we'd have probably put like two diced jalapeno to go in there with it
6:02
But this is a pretty mild chili to me, so we're gonna go with that. Let's go
6:06
ahead and give that a stir. Great northern beans. Now you could use any bean you
6:13
want to but this was the kind that we always had. Mom even growed them in the garden
6:17
Sometimes she'd substitute little navy bean, little white bean, any kind of white
6:21
bean that you wanted to throw in there. Hey I'm game. for it. I need you to put them in the colander, let them drain, and then I need you to rinse them
6:29
And we've got two cans that are going in there. So we're going to go ahead and put them in there
6:34
give them a little bit of stir we are to get things incorporated. And then we're going to add some
6:40
cumin, some oregano, and then I'm going to talk to you about some of that fantastic chili powder
6:45
I am. So about three teaspoons, which is about yea much. Then we're going to go with some
6:53
oregano If you got the hole I really love it the best because you can crumble it up You going to get more flavor out of it About like and so And then folks we have come out with it
7:07
People have been wasking for a long time. Ward winning chili seasoning it is
7:11
And it'll be on there to where you can get it. The flavor is so intense there coming out of that
7:16
So we're going to put about, oh, I'd say that much, which is the just right amount
7:23
Now to heat this up just a little tad, but not for Shan to be able to see it to where she'll eat it
7:28
We're going to have some red pepper flakes. They're not hot, Shan. They're not hot. Huh
7:32
They are so good. They smell good about that many. Hang on big. I know you're getting impatient, my friend. So give it another stir, and now we're talking about the creamy white chicken chili
7:47
This is my favorite part. We're going to put some cream cheese in it, folks
7:51
Now if you even want it more creamier than that when you get through with the cream cheese
7:55
Add you eight ounces a heavy whipping cream and you'll be really going to town
7:59
So just sort of dice it up slice it up whatever you can get it in there
8:02
Let it come to room temperature. It's going to melt a whole lot quicker
8:06
But I need you to keep stirring it till all that cream cheese gets melted and gets incorporated in there and things are going to get really good and smooth and
8:14
They're going to be tasty. What's your favorite type of bean? My favorite type of bean in the whole wide world is
8:21
and an assazi bean. And we have a recipe for them that's on there
8:25
Mmm, um, and the porkin beans. Ooh, it is so good. But folks, we lived on beans for a long time
8:31
because my dad told me they was a substitute for meat and we had a bunch of them. Get you some
8:37
beans, put them in a cabinet. Hey, dried or canned they'll last forever and you can do so many things
8:41
with them. Been simmering about eight, got that cream cheese all incorporated in there
8:46
but when I went to the store I bought three cans of them great northern beans and you're thinking
8:51
he forgot to put one of them in there. Well, we need a thickening agent for that, so we're going to use these beans to do that
8:59
Now, you can run them through the blender, but that ain't going to happen
9:03
Y'all know me. We just going to mash them with a tater masher and get them mashed up to the best of their ability
9:10
that you can, get them smooth. And I remember using a tater macher on another
9:16
video I did and people was thinking about, hmm, wonder what that cowboy doing? Re-fried beans
9:23
Y'all be sure and check that out because they are some of my favorites. We're going to get these
9:28
all mashed. Get them in there. Reduce that heat to where it's just making a simmer, cover it
9:34
and let her go for at least an hour. simmer in a hour I couldn't hardly wait folks
10:41
There's a lot of flavor coming out of that fine ex-Dutch oven
10:46
Oh my gosh. And them beans thickened it just right up to the right consistency I want
10:52
Y'all think I'm going to take a bite of that right now and burn my mouth, don't you? ain't gonna happen. But I have little subjects who have been out here today and I want to show you
11:01
Sadie's bite, Major's bite, and the Beeg's bite. You know why the Beeg's got such a little bite shan
11:06
Because he snuck a bite just while ago. So, say, here you go, Sugar. You've had good manners today
11:13
Beak, here's your tiny little bite. There you go, Mage. Now it is time for dad to see if he can have some of this
11:21
Oh, and just in time, Duker comes out. Duker! Let me pull you
11:25
a piece of chicken out of here. You just woke up from your nap, did you right at eating time
11:31
Good job, Duker. All right, let's see what's happening here. Now you can serve this however
11:38
you want with flour tortillas, corn tortilla chips, some sour cream on top. Me, I'd probably put me
11:45
one of them saltine crackers right there and have it with it. You want to do the barnyard shuffle
12:00
That right there make you go, that is some good chili right there, folks
12:07
I'm going to have another bite just because I like it. The flavors that come out of there
12:15
they are hard to describe. The smoke off the chicken off that hasty bake grill
12:20
but also the green chilies come threatening through there just right they do. But ooh, that cream cheese
12:25
You can taste it in there. It is what I call dino mite, as my friend JJ Walker used to say
12:30
You remember that, Shand? A lot of people will. We'll see what's happening. We will. Everything that we used in this video and the little recipe will be listed always down there
12:39
right below to where you can find it. It'll take you to the website. And as always, I tip my hat to all our servicemen and women
12:45
and all of veterans who have kept that old flag of flying over camp. We salute you
12:49
We never take you for granted. We do. Now, for the rest of you, I just got to tell you
12:55
There was a guy come to me the other day and he asked me this question. Are you really that a way as you are on your YouTube videos
13:03
And I said, fellow, I don't change. I ain't changed socks in about a week
13:08
The thing I'm trying to get to emphasize to people I think the most is be who you are
13:12
and be proud of who you are. Because you somebody, you part of this big family that me and Shan got and we are so glad to have you
13:20
We are. So just be proud in who you are. Do a little happy dance
13:25
Lift it on up. It is a great day above the grass. We thank you for watching. We never take it for granted that you do. Come up on in here. God bless you each and every one and I'll see you down the white chicken chili creamy trail
13:39
So, hmm, and we're gonna have to break for just a second till I can get the rest of it down here. Don't me them red pepper flakes
13:49
I'm tired of clapping I am
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