Albino Chili Recipe

February 5th, 2008 - 7:55pm by Slye Fox

Betsy and Angelo have a great tradition of hosting an annual Super Bowl Party that includes lots of food and adult beverages. Part of the fun is there's always a few chili varieties and guests are invited to bring their own to share. I've done this a couple of times and although Angelo's standard steak chili is always sublime, and Stacy has her award winning vegetarian chili -- I like to try weird styles that usually turn out to be a bit of an experiment.

Two years ago I brought green chili (with tomatillos and lots of green chilis). This year I went with white chili, or as I've appropriately dubbed it: Albino Chili. :) I found the recipe online and adjusted to what I thought might be better. It still turned out kinda soupy, so I've adjusted the following recipe. (The original called for almost twice as much stock.) I learned it's important to add the cheese just before serving, too -- it keeps it from burning. And it's a lot of cheese! And even more beans -- if your tummy is inclined to do gastro-intestinal somersaults over legumes, you'd better steer clear of this one.

Recipe after the jump...

Albino Chili




More photos here.
  • 1 tablespoon olive oil
  • 2 medium onions, chopped
  • 4 garlic cloves, minced
  • 3 anaheim peppers, chopped
  • 6 jalapeƱo peppers, chopped
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano, crumbled
  • 1/4 teaspoon cayenne pepper
  • 6 cups dried great northern beans
  • 4 cups chicken stock
  • 2 chicken breasts, cubed
  • 3 cups grated monterey jack cheese (about 12 oz.)
  1. Soak the beans in enough water to cover overnight.
  2. Heat oil in large pot over medium high heat.
  3. Add onions and saute until translucent, about 10 minutes.
  4. Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes.
  5. Add the drained beans and chicken stock and bring to a boil.
  6. While the pot is heating, fry the chicken with a small amount of oil.
  7. Reduce heat and add chicken and cheese to chili and stir until cheese melts.
  8. Season to taste with salt and pepper and ladle into bowls.