Cut-Rite Chain Saws’ Green Chicken Chili

No one can beat Dallas’ favorite caterer - Drayton Sawyer’s - chili, but if you’re looking for something other than red meat for your next chili cook-off, look no further. This chili doesn’t skimp on the meat either and doesn’t rely on hard shelled peppercorns. No need to go out on the highway to find your meat: for those who need to feed a hungry family using store bought ingredients like rotisserie chicken, left over rice and canned beans - you can cut your cook time down without losing that fresh flavor.

Ingredients

Brine

1 rotisserie. chicken
2 cans Cannelloni Beans
2 Cups cooked white rice (or left over Chinese takeout rice)
8 cups Chicken Stock (boxed or made with rotisserie chicken bones)
1 Tbsp Olive Oil
2 large Onions
4 Poblano Peppers
4 Jalapeno Peppers
12 oz Tomatilos
3 cloves Garlic
1 Tbsp Chili Powder
1 Tsp Cumin
1 Serrano Chili
1 cup Fresh Cilantro
Juice from 1 Lime

Directions

Remove all the meat from the rotisserie chicken (reserve bones and skin if making your own chicken stock)
In a blender add 1 can of Cannelloni Beans with liquid, rice, and 4 cups of chicken stock. Blend until smooth
Heat a large dutch oven over medium heat
Chop the onion, poblano and jalapeño peppers, and tomatillos. Saute vegetables until soft in dutch oven
Mince the garlic and add to the dutch oven with the chili powder and cumin. Allow spices to bloom in the pot 1-2 minutes
Deglazed the pot scraping any fond off the bottom with the remaining 4 cups of chicken stock.
Add the chicken meat to the pot with the bean and rice blender mixture.
Allow the chili to come up to a simmer
Mince the Serrano chili and cilantro.
Add the minced chili, cilantro and remaining can of beans, drained, to the chili
Allow chili to simmer for 5 minutes, stir in the juice from the lime, and remove from heat.
Garnish with cilantro and green Tabasco if desired. Serve