Last Sunday at Naked City‘s Daylight Savings Chaos Cook Off, 7 Seas Brewing took home the trophy for best chili. (Read our previous post.) The event’s 100 attendees chose the White Bean and Chicken Chili as their favorite. Below, Mike Runion of 7 Seas Brewing shares his recipe.
Standing Out in a Crowd
The only “non-red” chili in the competition, 7 Seas White Bean and Chicken Chili immediately stood apart from the others and captured the judges attention. The taste did not disappoint. This chili is light and tangy, but at the same time has a rich spiciness that is delicately complex. The fresh cilantro provides a nice snappy zing that brings your palate to attention, allowing you to enjoy the subtlety of the chili’s flavor profile. Sounds like I’m talking about beer.
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7 Seas paired this chili with its Santa’s Smokin’ Ale. Another option might be a light-bodied Pale Ale or even a Hefeweizen. While my commitment to Washington-brewed beer is usually quite unwavering, upon tasting this chili my palate immediately said, “Give me a half liter of Franziskaner, please.” As I’ve said before, beer and food pairing is extremely subjective.
Here is the winning recipe:
7 Seas White Bean and Chicken Chili
2 lbs – boneless chicken breast, cut to bite sized pieces
2 cups – finely chopped onion
2 – garlic cloves, minced
2 teaspoons – ground cumin
1/2 teaspoon – oregano
1 teaspoon – ground coriander
2 (4.5 oz) – cans chopped green chilies, undrained
1 cup – water
2 (15.5 oz) – cans cannellini beans, drained and rinsed
2 (14 oz) – cans fat-free, less sodium chicken broth
1/2 teaspoon – hot pepper sauce
1 cup (4oz) – shredded monterey jack cheese
1/2 cup – chopped fresh cilantrosponsorsponsorsponsorsponsorsponsorsponsorsponsorsponsorsponsorsponsorsponsorsponsorsponsorsponsorsponsorsponsorsponsorHeat chicken in large non-stick skillet, med heat, stir frequently until cooked
In large pot on med heat, add onion. Saute for 6 min or until tender, stirring frequently. Add garlic, saute 2 min, stirring frequently. Stir in cumin, dried oregano, and coriander, saute 1 min. Stir in chilies, reduce heat to low and cook 10 min partially covered. Add chicken, water, cannellini beans, and broth. Bring to simmer. Cover and simmer 10 min, stir in hot sauce. Serves 8, multiply recipe as needed. Toss fresh cilantro and Monterrey jack on top. Cholula hot sauce driz to perfection.
