I had an opportunity to sample a variety of chilis at a local chili cook-off this past 4th of July (here in Frederick, MD) and my favorite was a fantastic white chicken chili with cilantro and lime squeezed on just before serving. It had a wonderful smooth mouthfeel and a creamy-but-not-in-a-dairy sort of consistency. Everyone in my family loved it and even my six-year old son ate the canellini beans.
Anyway, naturally being the chowhounder that I am, I decided to try and replicate it at home.
I took a few recipes from the interweb and intermingled them, basically braising some chicken thighs in stock, then adding carmelized onions, cannellini beans, cilantro, lime, cumin, salt, pepper, and some fresh corn. It came out tasting great, but it came out more like a soup then a thick, stewy chili. I've made it twice since, varying the amount of liquid, but it's still not right. I've made red chili many times and never had to add a roux or any sort of thickener.
I was watching past episodes of 'Good Eats' off of my DVR and noticed that AB uses crushed up tortilla chips to thicken his chili. I thought I'd put this out to the brain trust before I try it again. Any ideas?
Updated 3 days ago | 18
Updated 1 year ago | 10
Updated 6 months ago | 34
Updated 7 months ago | 16
Updated 4 months ago | 5