This is one of my favorite Guys soup recipes. Almost everyone likes chili and you can get it in just about any restaurant during the winter months. However, it's usually the hamburger & kidney bean type, which I like, but here is something even better.
Ditch the hamburger and kidney beans and use chicken and white beans. The chicken is certainly better for you. I don't know if there is much nutritional difference in the bean types. However, the taste is completely different.
It's easy to make and great while watching the games over Christmas and New Year's or after coming in from any outdoor activity.
Simply start by having the Mrs. par boil a couple of pounds of chicken breasts and cut them up into small chunks. Then you can take over from there. Using a cast iron pot, if you have one, makes the chili look all the more impressive. Otherwise, any large pot will do.
Cover the bottom (of the pot) with olive oil and toss in a large onion. Chop it first--another good job to delegate. Also toss in several chopped cloves of garlic.
When the onion starts to turn translucent (that means clear), throw in the chicken. Let it brown for a couple of minutes, then start tossing in the small stuff:
Some salt--a teaspoon or so.
Some fennel seeds--like a tablespoon (I don't know what they add, but lots of chili recipes call for them, so may as well.)
Some cumin--a couple of tablespoons of the ground stuff.
Some oregano--yay--a couple of tablespoons--can never go wrong with oregano.
A little rosemary wouldn't hurt either.
Oh, and some chili power--a couple of teaspoons--how could I forget!
Then dump in a couple cans of white beans (15 oz size--the big boys have cheated us out of an ounce). Drain them first, but don't bother to rinse--that just dirties more dishes.
Next comes a quart (4 cups = 1 quart) of chicken stock
and 1 or 2 cups of frozen corn--thawed if you think of it ahead of time.
It probably looks a little watery at this point, but there are a couple of solutions.
First, you can go the flower or corn starch route (mix it with cold water first).
Second, (and this is what I do) add some instant potato flakes, a little at a time, until the viscosity looks about right.
If you want to make it look a bit more upscale, add some Swiss chard leaves.
Crank up the burner until it just gets to a near-boil and then back it off to simmer speed for a 30-40 minutes. Better yet, lead off with a simmer setting just as the game starts and it will be perfecto at half-time. Sprinkle with Parmesan cheese and serve with nacho chips and Spilled Grain Brewhouse craft beer. [Bet you would never guess that's my son's Brewhouse over in Annandale, MN.] There's no need to wait for halftime with the beer!